Southwest Quinoa Salad
A vibrant and healthy quinoa salad packed with colorful vegetables and a zesty lime dressing, perfect for a quick lunch or side dish.
Ingredients
Main
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 1 cup quinoa well rinsed and drained
- 1 ¾ cups low sodium vegetable broth or water
- 1 cup canned corn drained
- 15 ounces can black beans rinsed and drained
- 1 red bell pepper chopped
- 4 green onions sliced
- 2 tablespoons minced fresh cilantro
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- to taste salt and pepper
Optional
- guacamole or avocado if desired for topping
Instructions
- Heat 2 teaspoons olive oil in a medium saucepan over medium heat. Add garlic and saute until fragrant, about 1 minute.
- Add quinoa and vegetable broth; bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed, about 12-16 minutes. Remove from heat.
- Prepare lime vinaigrette by combining lime juice, 2 tbsp olive oil, honey, chili powder, and cumin. Whisk or shake until well mixed.
- Transfer cooked quinoa to a large bowl. Stir in corn, black beans, bell pepper, green onions, and cilantro. Add dressing and gently toss to combine.
- Serve immediately or chill. Top with guacamole or sliced avocado if desired.
Notes
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.