Southwest Quinoa Salad
A vibrant and nutritious salad packed with quinoa, black beans, corn, and fresh vegetables, perfect for meal prep or serving at gatherings.
Ingredients
Salad Ingredients
- 1 cup quinoa Rinsed to remove bitterness
- 2 cups water or vegetable broth Used for cooking quinoa
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned) Fresh corn can be grilled for extra flavor
- 1 piece bell pepper, diced Any color
- 1 piece avocado, diced Add just before serving to prevent browning
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
Dressing Ingredients
- 2 pieces limes, juiced
- 3 tablespoons olive oil
- 1 teaspoon cumin
- to taste salt and pepper
Instructions
Preparation
- Rinse the quinoa under cold water to remove its natural coating.
- In a medium saucepan, combine the quinoa and water (or broth) and bring to a boil.
- Lower the heat to a simmer, cover, and let it cook for about 15 minutes, or until all the liquid is absorbed.
- Remove from heat and let it cool slightly.
- While the quinoa is cooking, chop your bell pepper, red onion, cilantro, and avocado.
- If using fresh corn, you can cook it on the grill or in a skillet for a few minutes for extra flavor.
Mixing
- In a large bowl, combine the cooked quinoa, black beans, corn, bell pepper, avocado, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to combine all ingredients.
- Taste and adjust seasoning if needed.
Serving
- You can serve immediately or let it chill in the refrigerator for an hour to deepen the flavors.
Notes
Substitutions can include cherry tomatoes or grilled chicken. For added spiciness, include diced jalapeños in the dressing. Store leftovers in an airtight container in the fridge for up to four days.