Description
A vibrant and hearty Southwest Quinoa Salad with zesty lime dressing, perfect for meal prep or as a refreshing side dish.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 red bell pepper, diced
- ½ cup red onion, finely chopped
- 1 avocado, diced (optional)
- ¼ cup chopped fresh cilantro (or parsley)
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it cool.
- Prepare the veggies: While the quinoa cools, chop the red bell pepper, red onion, and cilantro. Rinse the black beans and corn if using canned.
- Mix the dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until well blended.
- Combine everything: In a large bowl, combine the cooled quinoa, black beans, corn, bell pepper, red onion, and cilantro. Pour the lime dressing over the salad and gently toss to combine.
- Toss in the avocado: If you’re using avocado, carefully fold it into the salad just before serving to keep it creamy and intact.
- Chill and serve: For the best flavor, let the salad sit in the fridge for at least 30 minutes before serving, allowing all the flavors to meld beautifully.
Notes
This salad keeps well in the refrigerator for up to 5 days. Dress just before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg