Description

This Southwest Quinoa Salad is a delightful fusion of colorful ingredients and zesty flavors, perfect for any occasion. Bursting with nutritious black beans, sweet corn, and vibrant veggies, this salad is not only visually appealing but also incredibly satisfying. Tossed in a homemade lime dressing, it balances freshness with a tangy kick that elevates each bite. Ideal for meal prep, you can enjoy this versatile dish as a main course or as a side at gatherings. With its protein-rich quinoa base and customizable toppings, it caters to your taste preferences while delivering a wholesome dining experience.

Ingredients

Scale

1 cup quinoa
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/2 teaspoon salt
1 3/4 cup water
15 ounces black beans
10 ounces cherry or grape tomatoes (cut in half)
1 cup frozen corn (thawed)
1 red bell pepper (small dice)
1/4 red onion (small dice)
1 jalapeno (small dice)
1/2 bunch cilantro leaves (chopped)
1/4 cup avocado oil (or olive oil)
2–3 tablespoons lime juice (about 2 limes)
1 teaspoon agave (or maple syrup)
1/2 teaspoon kosher salt

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Instructions

Rinse quinoa under cold water; drain well.
In a pot, combine rinsed quinoa with garlic powder, cumin, salt, and water. Bring to a boil.
Cover and reduce heat to medium-low; simmer for 15 minutes until water is absorbed. Let sit covered for 5 minutes before fluffing.
In a small jar, mix avocado oil, lime juice, agave, and salt; shake well to emulsify.
In a large bowl, combine cooled quinoa with black beans, tomatoes, corn, bell pepper, onion, jalapeño, and cilantro.
Add the dressing and toss until well combined.
Serve immediately or chill in the fridge for enhanced flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: Boiling
Cuisine: Southwestern

Nutrition

Serving Size: 1 cup (200g)
Calories: 220
Sugar: 2g
Sodium: 280mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 8g
Protein: 8g
Cholesterol: 0mg