Southwest Quinoa Salad
A vibrant and healthy salad combining quinoa, black beans, corn, and fresh vegetables, perfect for summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
- Diet: Vegetarian
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh or canned)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes, or until the quinoa is fully cooked and the liquid has been absorbed.
- Mix fresh ingredients in a large bowl. Combine the fluffy cooked quinoa with black beans, corn, diced red bell pepper, avocado, chopped red onion, and cilantro.
- Whisk together the fresh lime juice, olive oil, cumin, salt, and pepper in a small bowl until well combined.
- Combine the zesty dressing over the salad mixture in the large bowl and give everything a gentle toss to coat.
- Serve chilled or at room temperature, perfect for warm days or as a make-ahead meal.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add avocado just before serving for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://www.thestationrecipes.com/southwest-quinoa-salad/