2 in 1- No Waste Mexican-Inspired Quinoa Salad

Time: 30 minutes for the salad + 20 minutes for the croquettes

Yield:  2 servings

INGREDIENTS

For the salad:

  • 250 ml (1 cup) cooked quinoa
  • 1 can 540ml kidney beans, rinsed and drained or 500g bulk beans
  • 1 small onion, chopped
  • 1 tomato, diced
  • 1/2 bell pepper, diced
  • 125 ml (1/2 cup) corn kernels (optional)
  • salt and pepper, to taste

For the vinaigrette: (double the recipe if you plan to transform the surpluses into croquettes)

  • 45 ml (3 tbsp.) Le Grand chimichuri sauce
  • 45 ml (3 tbsp.) Le Grand, unsweetened plant-based yogurt
  • 5 ml (1 tsp) chili powder or smoked paprika
  • Juice and zest of one lime
  • 5 ml (1 tsp) ground cumin
  • ground salt and pepper, to taste

To transform the leftovers of this delicious quinoa salad into zero-waste croquettes:

  • 1 cup quinoa salad
  • ½ cup grated vegan cheese
  • 45 ml (3 tbsp.) leftover vinaigrette
  • 1 vegan egg*:
  • 1 tbsp of ground chia
  • 1 tbsp ground flax
  • ½ cup of water

*Mix the chia, flax, and water and wait 10 minutes to let the vegan egg mixture thicken.

We know that becoming plant-based or including more vegan options in your diet can have a HUGE impact on our environment. That’s why we’re always developing products and thinking outside the box towards a more sustainable future! And on top of that, we’re always pushing the boundaries to avoid food waste. Did you know that 35 million tonnes of food are wasted in Canada each year, generating about 56.5 million tonnes of CO2-equivalent emissions?!

That’s why we partnered up with our good friend @florenceleasiry to celebrate #veganuary and create a 2-in-1 vegan recipe to avoid food waste and reuse leftovers – making it 100% zero waste! 

INSTRUCTIONS

For the salad:

  1. Mix all the salad ingredients with the vinaigrette and enjoy!

To transform your salad into zero waste croquettes:

  1. Mix all the ingredients and shape them into patties.
  2. Bake in a preheated 400F (200C) oven for about 12 minutes on each side.
  3. Accompany with avocado, diced (optional), and sprinkle with lime juice and zest.

Products used