This yummy grain salad is a favorite of mine because it is so darn versatile. Feel free to serve it warm or cold, as a side or as the main dish. It would pair fantastically with anything in the Tex-Mex realm, including my Vegan Enchiladas Verde with Cashew Creme, Sheet Pan Vegan Fajitas with Soy Curls, or Vegan Black Bean Enchiladas. If you want to eat it as an entrée salad, top it with some extra goodness like sliced avocado, halved cherry tomatoes, and a handful of greens to bulk it up. It also does very well as a packed lunch or picnic salad. You can also use it to stuff bell peppers for a fun, vegan twist on the Tex-Mex favorite. Cover with vegan cheese, bake and top with a dollop of vegan sour cream for a yummy and filling dinner!