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Southwest Quinoa Salad

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This Southwest Quinoa Salad is a vibrant, nutritious dish packed with protein-rich quinoa, black beans, corn, and fresh vegetables, all tossed in a zesty lime-cilantro dressing. Perfect for a light lunch, side dish, or potluck, this salad is full of bold flavors and can easily be customized to suit your taste. It’s a filling, healthy meal that’s both satisfying and refreshing.

Ingredients

Scale

For the Salad:

  • 1 cup quinoa (uncooked)
  • 2 cups water or vegetable broth (for cooking quinoa)
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 red bell pepper, diced
  • 1/2 red onion, finely diced
  • 1 avocado, diced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 teaspoon cumin (optional for extra flavor)
  • Salt and pepper, to taste

For the Dressing:

  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice
  • 1 tablespoon apple cider vinegar (optional)
  • 1 teaspoon honey or maple syrup (optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder or paprika (for a slight kick)
  • Salt and pepper, to taste

Instructions

  • Cook the Quinoa:
    • Rinse the quinoa under cold water.
    • In a medium saucepan, combine quinoa and water (or vegetable broth) and bring to a boil.
    • Reduce the heat to low, cover, and let it simmer for 12-15 minutes, or until the quinoa is cooked and the water is absorbed.
    • Remove from heat and fluff with a fork. Let it cool to room temperature.
  • Prepare the Vegetables:
    • While the quinoa cools, dice the red bell pepper, red onion, and avocado.
    • Rinse and drain the black beans and corn.
  • Make the Dressing:
    • In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, honey (if using), garlic powder, chili powder (or paprika), and salt and pepper. Taste and adjust seasoning if needed.
  • Assemble the Salad:
    • In a large bowl, combine the cooled quinoa, black beans, corn, red bell pepper, red onion, and avocado.
    • Pour the dressing over the salad and toss gently to combine.
  • Garnish and Serve:
    • Top with chopped cilantro and additional lime wedges if desired. Serve immediately or chill in the fridge for 30 minutes to allow the flavors to meld.

Notes

  • Add Protein: To make this salad a complete meal, add grilled chicken, shrimp, or tofu.
  • Spice it Up: If you prefer a spicier salad, add diced jalapeños or a dash of hot sauce to the dressing.
  • Storage: This salad can be stored in an airtight container in the fridge for up to 3 days. If adding avocado, consider adding it just before serving to prevent browning.

Find it online: https://masonrecipes.com/southwest-quinoa-salad/