Southwest Quinoa Salad
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
4.43 out of 5 stars
(14)
Ingredients
8
- 1 cup quinoa
- 2 cups water
- Pinch of kosher salt
- 15 oz can black beans, rinsed and drained
- 1 red bell pepper, chopped
- 1 cup grape tomatoes, halved
- 1 cup fresh corn, raw or charred
- 1 large avocado, chopped
- 1/2 cup diced red onion
- Kosher salt and black pepper, to taste
- Cilantro Lime Vinaigrette
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Preparation
Step 1
Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
Step 2
In a large bowl, combine the cooked quinoa, black beans, bell pepper, tomatoes, corn, avocado, and red onion. Season with salt and pepper, to taste.
Step 3
Drizzle with cilantro lime vinaigrette and stir until well combined. Taste and season with additional salt and pepper, if necessary. Serve!
Step 4
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Chef's notes
Use pinto beans or chickpeas instead of black beans.
Add cooked shredded chicken or grilled chicken.
Instead of red onion, use green onion.
Add minced jalapeño for a little kick!
For a little sweetness, stir in chopped mango.
Top the salad with crumbled queso fresco or cotija cheese.
