Description
A vibrant and nutritious Southwest Quinoa Salad, perfect for meal prep or family gatherings, topped with a zesty lime dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 cup corn (fresh or canned)
- 1 red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water to remove any bitterness. Set aside.
- Cook the quinoa in a medium saucepan with water or vegetable broth, bring to a boil then reduce heat and simmer for about 15 minutes.
- Prepare the vegetables by chopping the cherry tomatoes, red bell pepper, red onion, and cilantro. Dice the avocado just before adding.
- Make the dressing by whisking together olive oil, lime juice, cumin, chili powder, salt, and pepper in a small bowl.
- Combine cooked quinoa, black beans, corn, chopped vegetables, and cilantro in a large bowl. Drizzle with the dressing and toss gently.
- Finish with the diced avocado, adding it just before serving, and give a gentle toss.
Notes
This salad can be made a day in advance, but keep the avocado separate until serving to prevent browning. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg