Southwest Quinoa Salad with Chili Lime Dressing
User Reviews
5
Southwest Quinoa Salad with Chili Lime Dressing
Description
The Southwest Quinoa Salad features quinoa cooked until fluffy and lightly toasted to enhance its nuttiness, then cooled for optimal texture. The salad mixes diced bell peppers, black beans, finely chopped red onion, jalapeño for a mild heat, and fresh cilantro to bring aromatic freshness. The chili lime dressing uses avocado oil, white wine vinegar, fresh lime juice, minced garlic, chili powder, cumin, salt, and black pepper, combining citrus acidity with smoky and spicy notes.
This mix creates a flavorful and nutritious salad combining the softness of quinoa and the crunch of raw vegetables. It works well for lunch, picnics, or as a side for grilled meats. Chilling the quinoa before assembling allows the flavors to meld without wilting the vegetables.
The dressing's acidity can be adjusted by adding more lime juice or balancing with vinegar to suit personal taste preferences. This flexibility helps customize the salad's brightness and tang.
Ingredients
- ¾ cups quinoa dry
- 1 cup water
- 1 cup bell pepper or sweet mini peppers (any color, chopped
- 1 cup black beans
- 1 jalapeño
- ¼-½ cup onion red, finely chopped
- ¼ cup cilantro fresh, chopped
HOMEMADE CHILI LIME DRESSING
- 3 TBSP avocado oil
- 1 TBSP white wine vinegar
- ½ lime (juiced)
- ¼ tsp garlic approx. 1 small clove, fresh, minced
- ½ tsp chili powder
- ¼ tsp cumin
- ⅛ tsp salt
- ⅛ tsp black pepper
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve.
- Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for a minute or two. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
- Next add water, set burner at high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, chop and prep your veggies and cilantro. Drain and rinse beans if using canned. Whisk together your dressing ingredients in a small bowl or shake together in a lidded mason jar.
- Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork. Pop in the fridge or freezer for a little bit to cool quinoa off a little. Skip if you prefer a warm salad.
- Add dressing to quinoa and mix well.
- Toss together with beans, vegetables, and cilantro. Season with additional salt and pepper, to taste, as desired.
- Feel free to add any additional seasoning, veggies, lime juice, or cilantro to taste. You can also add extra vegetables like diced tomatoes, avocado, and/or corn. If you're adding a bunch of extras, additional dressing can be made as needed.
Notes
- Adjust the chili lime dressing acidity by adding more lime juice or substituting some vinegar for additional lime juice to suit your preference.
- Rinse quinoa before cooking to remove bitterness and optionally toast it for nuttier flavor and better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Sodium | 85mg | 4% |
| Potassium | 458mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 1359IU | 27% |
| Vitamin C | 55mg | 61% |
| Calcium | 40mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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