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
oil and aromatics
- 2 teaspoons olive oil
- 2 cloves garlic (minced)
quinoa and broth
- 1 cup quinoa (well rinsed and drained)
- 1 ¾ cups low sodium vegetable broth (or water)
vegetables and beans
- 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
dressing
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
salt and pepper (to taste)
- salt and pepper (to taste)
optional toppings
- guacamole or avocado (if desired)
Instructions
- Heat olive oil, sauté garlic until fragrant, then add quinoa and broth. Simmer until liquid is absorbed, about 12-16 minutes.
- Mix dressing ingredients in a small bowl or jar until well combined.
- Combine cooked quinoa with corn, beans, bell pepper, green onions, and cilantro. Add dressing and toss gently.
- Serve immediately or chill. Top with guacamole or sliced avocado if desired.
Notes
This salad is versatile and can be served warm or cold. Adjust seasonings to taste.