Southwest Quinoa Salad Recipe
User Reviews
5
Southwest Quinoa Salad Recipe
Description
The recipe begins by thoroughly rinsing quinoa to remove its natural bitterness and cooking it until tender. The chili lime vinaigrette is prepared by shaking together olive oil, lime components, garlic, cumin, chili powder, salt, and honey for a balanced, zesty dressing. Once the quinoa has rested and been fluffed, it is combined with drained black beans, corn, diced red and yellow bell peppers, jalapeño, cherry tomatoes, scallions, red onion, creamy avocado, and chopped cilantro if desired. The warm quinoa helps the dressing permeate the salad, enhancing the flavors.
The salad presents a well-rounded mix of textures—from the slight crunch of peppers and onions to the softness of avocado—and a bright, mildly spicy flavor profile. It serves well as a side dish or light main, suitable for warm-weather meals or as a make-ahead salad for gatherings.
For best flavor melding, prepare the salad a day in advance and refrigerate it, allowing the dressing to soak in. The salad stores well in an airtight container for up to five days, maintaining freshness. Variations include substituting chili powder with smoked paprika for a smoky nuance, and adjusting the dressing spice levels to preference.
Ingredients
For The Quinoa:
- 1 cup uncooked white red, or tri-color quinoa, rinsed thoroughly
- 2 cups water
- Pinch salt
For The Chili Lime Vinaigrette
- ¼ cup olive oil
- 1 tablespoon lime zest
- 4 tablespoons lime juice freshly squeezed
- 2 cloves garlic minced
- 1 teaspoon cumin ground
- ½ teaspoon chili powder
- ¾ teaspoon kosher salt
- ½ teaspoon honey or maple syrup for a vegan salad
For The Salad:
- 2 cans black beans 15 oz. each, drained and rinsed
- 1 cans whole kernel corn 10 oz, drained and rinsed
- 1 red bell pepper cored and chopped
- 1 yellow bell pepper cored and chopped
- 1 jalapeño deseeded and chopped
- 1 cup cherry tomato rinsed and chopped
- 4 scallions chopped, stalks
- ¼ cup red onion chopped
- 1 avocado cut into cubes, ripened
- 1 cup cilantro chopped (optional)
Instructions
- To cook the quinoa*: Place quinoa in a saucepan and cover with water over medium-high heat. Add in a pinch of salt. Put the lid on, bring it to a boil, and let it simmer for 14-15 minutes. Turn the heat off and let it rest for 10 minutes and then fluff it with a fork.
- To make the chili-lime dressing: Place olive oil, lime zest, lime juice, garlic, ground cumin, chili powder, salt, and honey in a small jar, put the lid on, and give it a vigorous shake.
- To Make the Salad: Place black beans, corn, bell pepper, jalapeno, cherry tomatoes, scallions, and red onion in a large salad bowl. Add in the cooked quinoa, cubed avocado, and chopped cilantro. Drizzle it with the dressing. Give it a gentle toss.
- Serve.
Notes
- Rinse quinoa thoroughly to remove its bitter outer coating before cooking.
- Substitute chili powder with sweet smoked paprika to add smokiness to the vinaigrette.
- Mix the salad while the quinoa is warm to help ingredients absorb the dressing better.
- Make the salad a day ahead and refrigerate to allow flavors to meld.
- Store leftovers in an airtight container for up to five days in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 309mg | 13% |
| Potassium | 523mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 1165IU | 23% |
| Vitamin C | 80mg | 89% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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