Southwest Quinoa Salad Recipe
User Reviews
5
Southwest Quinoa Salad Recipe
Description
Southwest Quinoa Salad Recipe begins by rinsing and toasting tricolor quinoa in olive oil alongside garlic powder, salt, cumin, coriander, and onion powder to develop a fragrant, slightly nutty base flavor. Water or chicken broth is added and quinoa is cooked until tender. Separately, corn is sautéed in olive oil with red onion and jalapeño to soften and develop sweetness and slight heat, then black beans are added just to warm through.
Once quinoa is cooled to warm temperature, it is combined with the vegetable and bean mixture, halved cherry tomatoes, chopped cilantro, sliced green onions, and fresh lime juice. The lime juice adds acidity and freshness, balancing the earthy spices and sweet vegetables. The salad can be enjoyed warm or chilled depending on preference, providing a versatile option for any season.
This salad is filling yet light, suitable as a side dish or a vegetarian main dish. The textures range from tender quinoa, slightly crisp vegetables, to creamy black beans, all brought together with vibrant, tangy lime and warm seasonings. Salt and pepper are added last to adjust seasoning before serving.
Ingredients
- 2 tbsp. olive oil divided
- 1 c. quinoa tricolor
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. cumin
- 1/4 tsp. Coriander
- 1/4 tsp. onion powder
- 1/8 tsp. black pepper ground
- 2 c. water or chicken broth
- 1 c. corn fresh or frozen
- 1/4 c. red onion finely diced
- 1/2 jalapeno pepper minced
- 15 oz. can black beans rinsed and drained
- 1/2 c. cherry tomato halved
- 1/4 c. cilantro chopped
- 1 green onion sliced
- 1 lime juiced
Instructions
- Rinse quinoa in a fine mesh sieve to remove dirt or debris.
- In a large saucepan set over medium heat, add 1 tablespoon of olive oil. Toast quinoa and seasonings and spices for 2-3 minutes or until fragrant. Add broth or water. Bring to a boil, cover and cook for 15-20 minutes or until tender.
- Meanwhile, in large skillet set over medium heat, add remaining tablespoon of olive oil. When the oil is hot, add the corn and cook for 3-4 minutes, then add the onion and jalapeño. Cook for 3-4 minutes before stirring in the black beans. Remove from the heat and allow to cool.
- Once the quinoa has cooled (warm to the touch), place in a large mixing bowl and toss with the corn and bean mixture, cherry tomatoes, cilantro, green onion, and lime juice.
- Season with salt and pepper to taste. Serve warm or cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 75g | 25% |
| Protein | 19g | 38% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 306mg | 13% |
| Potassium | 875mg | 19% |
| Fiber | 15g | 60% |
| Sugar | 3g | 6% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 15.1mg | 17% |
| Calcium | 66mg | 7% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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