Description
This Southwest Quinoa Salad is fresh, colorful, and packed with plant-based protein, featuring quinoa, black beans, vegetables, and a zesty lime dressing. It is perfect for a quick lunch, side dish, or meal prep.
Ingredients
1 cup quinoa
2 cups water
1 can black beans, drained and rinsed
1 cup corn kernels
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 avocado, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt to taste
Black pepper to taste
Instructions
- Rinse the quinoa under cold water, then combine it with water in a saucepan and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and water is absorbed.
- Remove from heat and let the quinoa cool completely.
- In a large bowl, combine the cooled quinoa, black beans, corn, bell pepper, cherry tomatoes, avocado, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper.
- Pour the dressing over the salad and toss gently to combine.
- Adjust seasoning if needed and serve immediately or chill before serving.
Notes
Add grilled chicken, shrimp, or tofu for extra protein if desired.
Add jalapeño for extra heat.
Swap cilantro with parsley for a milder flavor.
Add feta or cotija cheese if not keeping the dish vegan.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add avocado just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boil
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg
