Description
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad / Side Dish
- Method: Stovetop, No-Cook
- Cuisine: Mexican / Southwestern