Southwest Quinoa Salad
Prep Time
15 Minutes
Prep Notes
A healthy Southwest Quinoa Salad with zesty lime vinaigrette. This cold quinoa salad can be made ahead for meal prep lunches or dinners.
Cooking Time
15 Minutes
Yields
5 Servings
Ingredients
For the salad:
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 1 cup quinoa well rinsed and drained
- 1 3/4 cups low sodium vegetable broth or water
- 1 cup canned corn drained
- 15 ounce can black beans rinsed and drained
- 1 red bell pepper chopped
- 4 green onions sliced
- 2 tablespoons minced fresh cilantro
For the lime vinaigrette:
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- salt and pepper to taste
For serving:
- guacamole or avocado if desired
Directions
Heat the 2 teaspoons olive oil in a medium saucepan over medium heat. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat, cover, and simmer until the liquid has been absorbed, about 12-16 minutes. Remove from the heat.
While the quinoa cooks, prepare the lime vinaigrette. In a small bowl or jar, combine the dressing ingredients. Whisk (or shake in a jar with a lid) until well combined.
Transfer the cooked quinoa to a large bowl and stir in the corn, black beans, bell pepper, green onions and cilantro. Add the dressing and stir gently to combine. Taste and adjust seasonings as necessary
- Serve salad warm or cold, with guacamole or sliced avocado if desired.
Notes
Quinoa salad can be stored for 3-4 days in the refrigerator.