Southwest Quinoa Salad

Filled with quinoa, veggies, black beans, corn, and avocado, and ready in less than 30 minutes, this Southwest quinoa salad is a quick and easy recipe that is equally nutritious as it is delicious.

Ingredients

Quinoa Salad:

1 cup quinoa, uncooked

1 can (15 oz.) black beans, strained and rinsed

1 cup frozen corn, thawed

1/2 red onion, diced

1 red bell pepper, diced

1 avocado, peeled and diced

1/4 cup fresh cilantro, finely chopped

Chili Lime Dressing:

1/3 cup olive oil

1/4 cup fresh lime juice (about 2 limes)

1 tablespoon honey

1 clove garlic, minced or grated

1/4 teaspoon cumin

1/4 teaspoon chili powder

1 teaspoon salt

1/8 teaspoon black pepper

Instructions

Fill a saucepan with water and bring to a boil. Once boiling, add a generous pinch of salt and uncooked quinoa and cook for 15 minutes, or as per package directions, until tender. Once cooked, strain the warm quinoa in a fine mesh colander, rinse under cold water to cool, and shake the colander to remove as much excess water as possible.

While the quinoa is cooking, chop the vegetables and prepare the dressing. In a small bowl or jar, add the olive oil, fresh lime juice, honey, garlic, cumin, chili powder, salt, and black pepper, whisk until well combined, and then set it aside.

Once the quinoa is cooked and cooled, prepare the salad. In a large bowl, add the cooked quinoa, black beans, corn, red bell pepper, red onion, and cilantro, and toss to combine. Add the diced avocado and toss again.

Pour the dressing over the cold quinoa salad and toss again to combine. Taste the salad and adjust the seasoning with additional salt and pepper as needed.

The southwest quinoa salad can be served immediately or stored in an airtight container for up to 3 days.