Southwestern Quinoa Salad
User Reviews
5
Southwestern Quinoa Salad
Description
This salad starts by cooking quinoa in vegetable or chicken broth to enhance flavor. The cooled quinoa is combined with black beans, arugula, diced bell peppers, chopped cilantro, red onion, and diced jalapeño for some heat. Avocado is added for creaminess and richness. The dressing is made from olive oil, fresh lime juice and zest, minced garlic, kosher salt, black pepper, cumin, and coriander, which is whisked together and poured over the ingredients, then mixed thoroughly to combine flavors evenly.
The salad balances protein from quinoa and beans with fresh, crisp vegetables and herbs, delivering a combination of textures and tangy, slightly spicy flavors from the dressing and jalapeño. This dish is served cold or at room temperature and is suitable for lunch, dinner side, or potlucks.
The notes recommend finely mincing the garlic and jalapeño and dicing vegetables uniformly for even texture. Leftover salad should be stored without dressing to maintain freshness and kept refrigerated up to 3 days.
Ingredients
For salad:
- 1/2 cup quinoa rinsed
- 1 cup vegetable stock can sub chicken stock
- 2 cans black beans drained and rinsed
- 2 cups arugula baby
- 1/2 bell pepper diced, red
- 1/2 yellow bell pepper diced
- 1 cup cilantro washed and roughly chopped
- 1/4 cup red onion diced
- 2 teaspoons jalapeño diced
- 1 avocado diced or sliced
For dressing:
- 1/4 cup olive oil
- 1/4 cup lime juice fresh
- 2 cloves garlic minced
- 1 tablespoon lime zest
- 2 teaspoons kosher salt
- 1 teaspoon black pepper cracked
- 2 teaspoons cumin ground
- 1 teaspoon ground coriander
Instructions
Cook the quinoa
- Heat the broth into a small saucepan until boiling, add quinoa and simmer gently until all the liquid is absorbed. Set aside to cool.
Make the dressing
- Whisk dressing ingredients together and set aside.
Assemble the salad
- Add cooled quinoa, beans, arugula, bell peppers, cilantro, onion and jalapeno.
- Pour the dressing over the top, and mix well until fully combined.
- Set aside in the refrigerator until serving time.
- Devour.
Notes
- Dice vegetables uniformly, about the size of peas, for consistent texture.
- Use any color quinoa, including a rainbow mix, depending on preference.
- White beans can substitute black beans if desired.
- Store leftovers without dressing in the refrigerator for up to 3 days; add dressing just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 54g | 18% |
| Protein | 16g | 32% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Sodium | 1412mg | 59% |
| Potassium | 1000mg | 21% |
| Fiber | 17g | 68% |
| Sugar | 3g | 6% |
| Vitamin A | 1264IU | 25% |
| Vitamin C | 63mg | 70% |
| Calcium | 92mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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