Description
This Southwest Quinoa Salad is an easy to make quinoa salad made with black beans, corn, avocado, bell pepper and cilantro, topped with a chili lime vinaigrette.
Ingredients
Scale
- Southwest Quinoa Salad:
- 1 cup white quinoa, uncooked
- 2 cups water
- 1 can (13.5 oz) can black beans, rinsed and drained
- 1 (12 oz) can corn, rinsed and drained
- 1 avocado, chopped
- 1 red bell pepper, chopped
- 1/3 cup red onion, diced
- 1 large handful of cilantro
- Chili Lime Vinaigrette:
- 6 1/2 tbsp olive oil
- 1/4 cup lime juice
- 4 1/2 tsp garlic, minced
- 4 tsp honey
- 3/4 tsp cumin, ground
- 1/2 tsp chili powder
- salt & pepper to taste
Instructions
- Cook the quinoa. Rinse the quinoa under cold water for a minute. Drain it as much as possible. Add it to a small saucepan along with the water. Bring the water to a boil. As soon as the water is boiling, cover the pot, reduce the heat to low and let the quinoa simmer for 15 minutes. After 15 minutes, or once all the water has been absorbed, turn off the heat. Let the quinoa sit, covered on the stove for 10 minutes. After 10 minutes, remove the quinoa from the stove and use a fork to fluff it up.
- Make the chili lime vinaigrette. Add the olive oil, lime juice, garlic, honey, cumin, chili powder and salt and pepper to an airtight container and shake vigorously for 20 seconds.
- Assemble the salad. Add the cooked quinoa, black beans, corn, avocado, red bell pepper, red onion and cilantro to a large salad bowl. Pour the chili lime dressing on top and mix well until everything is evenly combined. Taste and add salt to taste.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 7 days.
- Add salt to taste. Once you have assembled the salad (including mixing in the dressing), taste test the salad and add salt as needed. You will need to add a bit of salt at the end to bring out all the flavors!
- Vegan version: To make this quinoa salad vegan, replace the honey with maple syrup for the chili lime vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 6.2g
- Sodium: 123mg
- Fat: 18.1g
- Saturated Fat: 2.4g
- Unsaturated Fat: 15.5g
- Trans Fat: 0g
- Carbohydrates: 43.8g
- Fiber: 6.7g
- Protein: 9.1g
- Cholesterol: 0mg