Description
Zesty southwest quinoa salad dances with bold Tex-Mex flavors, combining protein-packed quinoa and crisp vegetables. Tangy lime dressing and fresh cilantro elevate this refreshing dish, offering you a perfect summer meal that sings with southwestern spirit.
Ingredients
Scale
Main Ingredients:
- 1 cup quinoa, uncooked (or 3 cups cooked)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup sweet corn (fresh, canned, or frozen & thawed)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
Vegetables and Herbs:
- 1/2 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (optional, for serving)
Dressing and Seasonings:
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt & black pepper, to taste
Instructions
- Thoroughly cleanse quinoa under running cold water, gently agitating the grains to eliminate any residual bitter coating.
- Transfer quinoa to a cooking pot and prepare according to package guidelines, ensuring precise water ratio and cooking time.
- Once quinoa completes cooking, spread across a wide, flat surface to expedite cooling and prevent moisture accumulation.
- While quinoa reaches room temperature, finely dice red bell peppers, creating uniform small cubes for consistent texture and visual appeal.
- Slice green onions diagonally, producing elegant, thin segments that distribute flavor evenly throughout the salad.
- Chop fresh cilantro leaves, releasing their aromatic oils and preparing for incorporation into the quinoa mixture.
- Drain and rinse black beans, ensuring they are free from excess liquid that might dilute the salad’s vibrant profile.
- Combine cooled quinoa with diced bell peppers, sliced green onions, chopped cilantro, and black beans in a spacious mixing bowl.
- Craft a zesty dressing by whisking together lime juice, olive oil, ground cumin, and a pinch of salt until thoroughly emulsified.
- Drizzle the prepared dressing over the quinoa mixture, gently folding ingredients to ensure comprehensive coating and flavor integration.
- Cover and refrigerate for 30 minutes, allowing ingredients to marinate and flavors to meld harmoniously.
- Prior to serving, give the salad a final gentle toss and adjust seasoning if needed.
Notes
- Rinsing quinoa thoroughly removes the natural saponin coating, which can cause a bitter taste and digestive discomfort.
- Cooling quinoa completely before mixing helps prevent clumping and allows flavors to meld together more effectively.
- For added protein and texture, consider roasting black beans or adding grilled chicken to transform this salad into a more substantial meal.
- Swap ingredients to accommodate dietary needs: use gluten-free quinoa for celiac diets, replace dairy-based ingredients with vegan alternatives, or adjust spice levels for sensitive palates.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: Southwestern (American)
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg