Southwest Quinoa Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 -8
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Calories
229 kcal
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Course
Side Dish
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Cuisine
Mexican-American Fusion
Southwest Quinoa Salad
Description
This Southwest Quinoa Salad recipe involves cooking quinoa until fluffy and combining it with canned black beans and corn, diced red and orange bell peppers, finely diced red onion, and freshly chopped cilantro. These ingredients offer a mix of textures from the tender quinoa to crunchy vegetables and creamy beans.
The cilantro chili lime dressing, made with fresh cilantro, olive oil, lime juice, minced garlic, and spices such as chili powder, cumin, onion powder, and salt, brings a bright zest that complements the mild quinoa and vegetables. The dressing is added in stages to coat the salad evenly without overwhelming the delicate quinoa.
Generally served cold over salad greens and topped with avocado slices, this salad fits well as a refreshing side or a light main dish. It can also be made more substantial by adding cooked proteins like crockpot chicken.
The notes provide an Instant Pot method for quinoa, yielding similar results to stovetop cooking. The salad is designed to be served cold but can be gently warmed for leftovers without losing its character.
Ingredients
for the salad
- 1 cup quinoa uncooked
- 2 cups water or vegetable broth
- 1 black beans 15 ounce can, low sodium, rinsed and drained
- 1 cup corn drain if canned, cooked or canned
- 1 red bell pepper chopped, medium
- 1 bell pepper chopped, medium, orange
- 1/2 cup red onion finely diced
- 1/4 cup cilantro freshly chopped
- avocado for topping
Cilantro Chili Lime Dressing
- 1/2 cup cilantro fresh leaves
- 1/4 cup extra virgin olive oil or avocado oil
- lime juice juice of 2 limes
- 1 garlic minced, clove
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
Instructions
- Cook quinoa: place 1 cup rinsed quinoa with 2 cups water or broth in medium pot; bring to boil then cover and simmer for about 15 minutes, or until water is absorbed. Remove from heat once cooked, fluff with fork and transfer to large bowl to cool.
- Prepare the veggies: meanwhile drain black beans, corn, chop bell peppers, dice onion and chop fresh cilantro.
- Combine: Add veggies to bowl with quinoa and gently toss together
- Make the dressing: add all dressing ingredients in medium bowl or blend in small food processor (I used the Nutri Bullet.)
- Combine dressing and salad bowl: Create a well in the center of salad bowl and pour half of dressing into bottom of bowl. Stir gently and then add remaining dressing, tossing again to combine.
- Serve salad over bed of salad greens and top with avocado if desired. Enjoy!
Notes
- Adding an extra protein like crockpot chicken can make this salad more filling.
- The salad is typically served cold but can be gently reheated for leftovers if preferred.
- Quinoa can be cooked in an Instant Pot with 1 1/2 cups broth or water on high pressure for 1 minute with a 10-minute natural release for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 1/8th | |
| Calories | 229kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Sodium | 346mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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