Description
A colorful and refreshing Southwest quinoa salad made with black beans, corn, crisp vegetables, and creamy avocado, all tossed in a zesty lime-cilantro dressing. It is light, nourishing, and perfect for lunch, meal prep, or a vibrant side dish.
Ingredients
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 cup black beans, drained and rinsed
1 cup corn kernels
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1 avocado, diced
1/3 cup fresh cilantro, chopped
1/4 cup olive oil
3 tablespoons fresh lime juice
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Bring the quinoa and water or vegetable broth to a boil in a medium saucepan over medium-high heat.
- Reduce the heat to low, cover, and simmer for about 15 minutes until the liquid is fully absorbed.
- Remove from heat and let the quinoa sit covered for about 5 minutes, then fluff with a fork and allow it to cool slightly.
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced red bell pepper, cherry tomatoes, and finely chopped red onion.
- In a small bowl, whisk together the olive oil, fresh lime juice, cumin, chili powder, garlic powder, salt, and black pepper until the dressing is well combined.
- Pour the dressing over the quinoa mixture and toss gently until everything is evenly coated.
- Just before serving, fold in the diced avocado and chopped cilantro.
- Serve immediately or refrigerate for about 30 minutes to allow the flavors to blend.
Notes
For extra protein, add grilled chicken or roasted tofu before serving.
Add diced jalapeño or a pinch of cayenne pepper for additional heat.
You can substitute vegetables such as cucumber, roasted sweet potatoes, or shredded lettuce for variety.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If storing ahead, keep the avocado separate and add it just before serving to maintain freshness.
This salad is best served chilled or at room temperature and usually does not require reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boil
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
