Description
Loaded with fresh toppings and a delicious chili lime dressing, this southwest quinoa salad tastes vibrant and bold. It can also be made ahead of time, which makes it popular for meal prep.
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups water
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can black beans, drained & rinsed
- 1 cup halved grape tomatoes
- ¼ cup diced red onion
- 1 avocado, diced
- ¼ cup chopped cilantro
Dressing:
- ¼ cup olive oil
- Juice of 1 lime (about 2 tablespoons)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Rinse the quinoa in a fine mesh strainer. Add it to 2 cups of water in a medium saucepan over high heat. Bring to a boil, cover, and turn the heat to low. Let the quinoa simmer for 15 minutes, until cooked. Once cooked, fluff with a fork and set aside to cool.
- In a small bowl, stir together the ingredients for the dressing.
- Add the quinoa to a large bowl with the remaining salad ingredients. Drizzle the dressing on top and toss to mix. Taste and season with additional salt and pepper as desired.
- For best flavor, chill your salad for 10 minutes or more (covered, in the fridge) before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Southwest
Keywords: southwest, southwestern, quinoa, vegan, vegetarian, winter, grain, gluten free, gluten-free, dairy free, dairy-free, easy, healthy, beans, corn, summer, tomatoes, mexican, lime