Southwest Quinoa Salad
A colorful, protein-packed salad with fluffy quinoa, black beans, sweet corn, and veggies, brightened with lime and cilantro, topped with creamy avocado and optional feta.
Ingredients
For the Salad
- 1 cup quinoa, rinsed Rinse well to remove bitterness.
- 2 cups vegetable broth or water (broth adds flavor) Use broth for better flavor.
- 1 cup black beans, rinsed and drained Canned options are fine, just rinse well.
- 1 cup corn, fresh or frozen (thawed) Fresh corn adds a nice sweetness.
- 1 whole red bell pepper, diced
- 1 whole jalapeño, finely chopped (seeds removed for less heat) Add seeds for extra heat.
- 1/2 whole red onion, finely chopped
- 1 whole avocado, diced Add just before serving for best texture.
- 0.25 cup fresh cilantro, chopped Herb substitute: parsley or green onion.
For the Dressing
- 2 tablespoons olive oil
- 1 teaspoon cumin Adjust to taste.
- 0.5 teaspoon smoked paprika Adjust for desired smokiness.
- Juice of 2 limes lime juice
Instructions
Cooking Quinoa
- Rinse quinoa under cold water to remove bitterness.
- Combine rinsed quinoa and vegetable broth (or water) in a medium saucepan.
- Bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer about 15 minutes until quinoa is fluffy.
- Remove from heat and let sit covered for 5-10 minutes, then fluff with a fork and let cool slightly.
Combining Ingredients
- In a large bowl, combine black beans, corn, red bell pepper, jalapeño, and red onion. Add cilantro.
- Add cooled quinoa to the vegetable mixture and toss gently.
- In a small bowl, whisk together lime juice, olive oil, cumin, smoked paprika, salt, and pepper.
- Pour the dressing over the quinoa salad and toss to coat.
- Gently fold in the diced avocado just before serving.
- Top with crumbled feta if desired.
Notes
Best served chilled or at room temperature. Can be stored in an airtight container in the fridge for 3-4 days. Add avocado just before serving.