southwest quinoa salad

Deliciously fresh, perfect for eating hot or cold, this vegan Southwest Quinoa Salad makes a perfectly packable lunch or a tasty side all year round. As a bonus, you can get this yummy dish on the table in just 30 minutes.

Southwest Quinoa Salad

quinoa

corn

black beans,

red bell pepper, (diced)

red onions, (diced)

jalapeño, (seeded and sliced)

olive oil

cilantro, (minced)

limes

cumin

salt, (to taste)

Rinse quinoa and set aside. Bring 2 3/4 cups water to a boil. Add quinoa and reduce heat to a simmer. Simmer for about 20 minutes, until water has evaporated and quinoa is cooked. Transfer to a large bowl and fluff with a fork. Place in the refrigerator to cool for at least 20 minutes.

Dice the onions, bell peppers, and jalapeno pepper. Rinse the black beans and corn. Set aside.

While quinoa is cooking, mix together salad dressing ingredients. Once the quinoa is no longer hot to the touch, stir in the salad dressing so that the quinoa is fully coated.

Add the vegetables, black beans, and corn. Taste and adjust seasonings. Cover and place in refrigerator until ready to serve.

This Southwest Quinoa Salad is hearty, flavorful, bold, and delicious. Loaded with chunky vegetables and tender bites of quinoa, and coated in a tangy homemade sweet lime dressing, this dish is perfect for summer cookouts and casual dinners at home. Plus, it's quick and easy to make from scratch in 30 minutes!

quinoa, uncooked

water

(15 ounce) can black beans, rinsed and drained

sweet corn,

red bell pepper, diced

red onions, diced

avocado,

cilantro,

lime juice

honey (or maple syrup)

chili powder

salt

black pepper

In a large fine-mesh colander, rinse the quinoa thoroughly under cold running water for 1 minute and drain well. (This helps remove the bitter taste in the quinoa).

In a medium cooking pot, add quinoa, water, and olive oil. Bring it to boil over medium heat, about 5 minutes.

Close the lid and reduce the heat to low. Let the quinoa simmer for 15 minutes until tender and the water is absorbed.

Remove from heat and let the cooked quinoa rest for another 5 minutes. You will notice the grains have popped open. Fluff with a fork.

Prepare the quinoa:

In a small mixing bowl, whisk together olive oil, lime juice, honey, chili powder, cumin, salt, and pepper until smooth.

Prepare the dressing:

Add cooked quinoa, black beans, corn, bell pepper, red onion, avocado, and cilantro in a large serving bowl. Drizzle with lime dressing and toss well to coat.

Assemble the salad:

Southwest quinoa salad is a protein packed lunch that&#x27;s delicious and will keep you full for hours! It&#x27;s a perfect lunch to meal prep for the week!

apple cider vinegar

tsp chili powder

garlic powder

tsp cumin

tsp agave syrup

tsp salt

tsp smoked paprika

quinoa (cooled)

15 oz can black beans (drained)

15 corn (drained)

cherry tomatoes (halved)

red onion (diced)

oz guacamole (I like to use 6 of the individual serving cups)

In a medium mixing bowl, mix together the olive oil, apple cider vinegar, lime juice, chili powder, garlic powder, cumin, agave syrup, salt and smoked paprika. Set dressing aside.

In a separate medium bowl, mix together the quinoa, black beans, corn, cherry tomatoes, red onion and olive oil dressing. Once mixed well, portion into 6 containers. When ready to eat, mix in 2 oz of guacamole (or 1 of the individual cup) and enjoy!

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Southwest Quinoa Salad

Southwest Quinoa Salad

Southwest Quinoa Salad

Top 3 southwest quinoa salad recipes from across the web

The most viewed southwest quinoa salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Southwest Quinoa Salad

Southwest Quinoa Salad

Southwest Quinoa Salad

The most viewed southwest quinoa salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine