Vegan Quinoa Salad with BBQ Jackfruit

by | Read time: 2 minutes

You thought changing purses was tricky. Try overhauling your diet. Transitioning away from meat can be a dreadful task, or it can be an exploration into something new. Once you’ve decided to take the more adventurous path (good choice!), you’ll stumble upon recipes like this BBQ-style salad made with jackfruit – a fruit with protein and vitamin B. Your open mind will have you opening your mouth to fresh flavors and familiar textures without using meat of any kind. The tricky part is convincing everyone else this is vegan.

Bowl of BBQ Jackfruit with Quinoa, Kale & Corn |

Recipe provided by The Jackfruit Company


1 package BBQ Jackfruit
1/2 cup quinoa
6 cups chopped kale
2 Tbsp. olive oil, divided
1/4 cup water
1 can (15 oz) black beans, rinsed & drained
1/2 cup corn (fresh or canned)
1/4 cup red onion, chopped
1/4 cup red bell pepper, chopped
2 Tbsp. apple cider vinegar
Pinch of salt


  1. Cook quinoa according to package directions. Place cooked quinoa in a large bowl.
  2. In a skillet over medium heat, add 1 tablespoon olive oil and stir to coat kale.
  3. Add a pinch of salt and continue to stir frequently until kale begins to wilt.
  4. Pour water into skillet, lower heat and let kale simmer until tender and water has evaporated (about 5 minutes).
  5. Transfer cooked kale to bowl of quinoa.
  6. Add black beans, corn, onion and bell pepper to bowl, stirring carefully to combine.
  7. Add 1 tablespoon olive oil plus apple cider vinegar, stirring until well combined. Add salt to taste, if needed.
  8. Divide kale mixture into 4 bowls, top with desired amount of BBQ Jackfruit and serve.