Make the Vegan Chipotle Ranch sauce. Soak the cashews for 20 minutes in hot water. Rinse and drain. Add the cashews and the remaining ingredients to a blender or NutriBullet. Blend until thick and creamy.
Make the quinoa following the instructions on the packet. I just used my Instant Pot which is a 1:1 ratio of quinoa to water and cook for 1 minute.
Chop the green bell pepper, tomatoes, scallions, jalapeno, red onion, and cilantro. Rinse and drain the black beans. Rinse the frozen corn,
Add the cooked (and slightly cool) quinoa to a large bowl.
Add corn and black beans.
Now add scallions, green bell pepper, jalapeno, and red onion.
Add taco seasoning, olive oil, black pepper to taste, and cilantro.