Description
This Southwest Quinoa Salad is a colorful and flavorful dish that combines protein-packed quinoa with black beans, fresh vegetables, and a zesty dressing. It’s a perfect meal for a light lunch or a side dish for dinner.
Ingredients
Units
Scale
For the Salad:
- 1 cup quinoa
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 1 3/4 cup water
- 15 ounces black beans
- 10 ounces cherry or grape tomatoes, cut in half
- 1 cup frozen corn, thawed
- 1 red bell pepper, small dice
- 1/4 red onion, small dice
- 1 jalapeno, small dice
- 1/2 bunch cilantro leaves, chopped
For the Dressing:
- 1/4 cup avocado oil or olive oil
- 2–3 tablespoons lime juice (about 2 limes)
- 1 teaspoon agave or maple syrup
- 1/2 teaspoon kosher salt
Instructions
- Cook the Quinoa: Rinse the quinoa and let drain, then add to a pot with the garlic powder, cumin, salt, and water. Bring to a boil over high heat, then cover and reduce the heat to medium-low. Simmer for 15 minutes, then turn the heat off and let sit for 5 minutes before fluffing; set aside to let cool.
- Make the Dressing: Add the oil, lime juice, agave, and salt to a small jar. Seal and shake well, until emulsified. Set aside.
- Combine: Add the cooled quinoa to a large bowl along with the black beans, tomatoes, corn, bell pepper, onion, jalapeño, and cilantro. Pour the dressing on top and mix well, until evenly distributed.
- Serve: Serve immediately, or let sit in the fridge for 15 minutes to chill and allow all flavors to combine. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
