Description
A delightful blend of flavors and textures, this Southwest Quinoa Salad is packed with protein-rich quinoa, fresh vegetables, and zesty dressing, making it perfect for summer picnics, potlucks, or a healthy lunch.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring it to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
- While the quinoa cools, chop the red and green bell peppers, red onion, and cilantro. If using fresh corn, cut it off the cob. Set all the vegetables aside in a large mixing bowl.
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
- Once the quinoa has cooled, add it to the bowl with the chopped vegetables. Pour the dressing over the mixture and toss gently to combine. Fold in the diced avocado just before serving.
Notes
- Store in an airtight container in the refrigerator for 3-4 days.
- For optimal freshness, store the dressing separately if keeping leftovers.
- This salad is best enjoyed cold; reheating is not necessary.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Southwest Quinoa Salad, healthy salad, vegan salad, summer salad, quinoa recipes