Quinoa Southwest Salad
A colorful and protein-rich salad featuring quinoa, black beans, corn, and bell pepper, dressed with a smoky chipotle yogurt dressing. Perfect for meal prep or a light dinner.
Ingredients
For the Salad
- 1 cup quinoa, rinsed Rinsing removes bitter saponins.
- 2 cups water
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh or frozen; thawed if frozen) Grilled corn adds smokiness.
- 1/4 cup cilantro, chopped
For the Dressing
- 1/2 cup Greek yogurt Swap for plain yogurt or vegan yogurt for dairy-free.
- 1–2 tablespoons chipotle sauce Adjust to taste.
- 1 tablespoon olive oil
Instructions
Cooking the Quinoa
- Bring 2 cups of water to a boil in a medium pot.
- Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed.
- Turn off the heat and fluff with a fork. Let the quinoa cool completely.
Making the Salad
- In a large bowl, combine the black beans, corn, diced red bell pepper, diced avocado, and chopped cilantro.
- In a small bowl, whisk together the lime juice, Greek yogurt, chipotle sauce, and olive oil. Season with salt and pepper to taste.
- Once the quinoa is cool, add it to the vegetable mixture.
- Pour the dressing over the salad and toss gently to combine, taking care not to mash the avocado.
- Chill the salad in the fridge for about 30 minutes so the flavors meld.
- Taste and adjust seasoning before serving.
Notes
Store in an airtight container for up to 3–4 days. To reduce browning, add avocado just before serving or toss it in lime juice before mixing.