Description
This Southwest Quinoa Salad is hearty, flavorful, bold, and delicious. Loaded with chunky vegetables and tender bites of quinoa, and coated in a tangy homemade sweet lime dressing, this dish is perfect for summer cookouts and casual dinners at home. Plus, it's quick and easy to make from scratch in 30 minutes!
Ingredients
For the quinoa:
- 1 cup quinoa, uncooked
- 1 1/2 cups water
- 1 teaspoon olive oil
For the salad:
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup sweet corn, canned and drained (or thawed from frozen)
- 1 red bell pepper, diced
- 1/4 cup red onions, diced
- 1 medium avocado, cut into 1/2 inch cubes
- 1/4 cup fresh cilantro, finely chopped
For the lime dressing:
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey (or maple syrup)
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
Prepare the quinoa:
- In a large fine-mesh colander, rinse the quinoa thoroughly under cold running water for 1 minute and drain well. (This helps remove the bitter taste in the quinoa).
- In a medium cooking pot, add quinoa, water, and olive oil. Bring it to boil over medium heat, about 5 minutes.
- Close the lid and reduce the heat to low. Let the quinoa simmer for 15 minutes until tender and the water is absorbed.
- Remove from heat and let the cooked quinoa rest for another 5 minutes. You will notice the grains have popped open. Fluff with a fork.
Prepare the dressing:
- In a small mixing bowl, whisk together olive oil, lime juice, honey, chili powder, cumin, salt, and pepper until smooth.
Assemble the salad:
- Add cooked quinoa, black beans, corn, bell pepper, red onion, avocado, and cilantro in a large serving bowl. Drizzle with lime dressing and toss well to coat.
- Serve immediately or chilled.
Notes
How to store: Place leftover salad in an airtight container and refrigerate for up to 4 days. For the best results, refrigerate the salad separately from the dressing and toss just before serving.
How to freeze: It’s not recommended to freeze this salad unless you plan on using the leftovers in a cooked dish like stir-fries or omelettes. You can transfer the leftovers into a freezer-safe container and freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Assemble
- Cuisine: American