Description
This quinoa salad combines fluffy quinoa with crunchy vegetables like red bell pepper, grape tomatoes, and red onion. Tossed together with fresh cilantro and a citrus-flavored dressing, it’s a protein-rich and fiber-rich option that can be served as a meal or a side dish. With its vibrant southwest flavors, it’s a healthy, vegetarian salad that’s also vegan and gluten-free.
Ingredients
Scale
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth or water
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup sweet corn, drained (fresh or frozen)
- 1 red bell pepper, diced
- 1 cup grape or cherry tomatoes, halved
- 1 avocado, diced
- 1/2 red onion, finely chopped
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt, adjust to taste
- 1/4 teaspoon black pepper
Instructions
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and quinoa is fluffy. Let it cool.
- Prepare the Dressing: In a small mixing bowl, whisk together lime juice, olive oil, minced garlic, ground cumin, chili powder, kosher salt, and black pepper until well combined.
- Combine the Ingredients: In a large mixing bowl, combine the cooked quinoa, black beans, sweet corn, diced red bell pepper, halved tomatoes, diced avocado, chopped red onion, sliced green onions, and fresh cilantro.
- Toss and Serve: Drizzle the dressing over the salad and toss everything together gently. For best flavor, refrigerate the salad for at least 30 minutes before serving to allow it to chill and the flavors to meld.
- Prep Time: 10
- Cook Time: 20
- Category: Appetizer, Side Dish
- Method: Boiling, Sautéing
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Fat: 12
- Carbohydrates: 38
- Protein: 10