Fresh Southwest Quinoa Salad (Print Version)
# Ingredients:
→ For the salad
01 -
A glug (2 teaspoons) of olive oil
02 -
2 fresh garlic cloves, minced
03 -
1 cup quinoa, thoroughly rinsed until water runs clear
04 -
1¾ cups low-sodium vegetable broth (or water if you prefer)
05 -
1 cup sweet corn from a can, drained
06 -
1 can (15 oz) black beans, rinsed and drained
07 -
1 crisp red bell pepper, chopped into bite-sized pieces
08 -
4 fresh green onions, thinly sliced
09 -
A handful (2 tablespoons) of fresh cilantro, finely chopped
→ For the zesty lime dressing
10 -
Juice of 1-2 fresh limes (about 3 tablespoons)
11 -
2 tablespoons good quality olive oil
12 -
1 tablespoon honey for a touch of sweetness
13 -
1 teaspoon chili powder for that Southwest kick
14 -
½ teaspoon ground cumin
15 -
Salt and freshly ground black pepper to taste
→ Optional toppings
16 -
Fresh guacamole or sliced ripe avocado
# Instructions:
01 -
Start by warming the olive oil in a medium pot over medium heat. Toss in the minced garlic and let it work its magic for about a minute until it's fragrant. Add your rinsed quinoa and veggie broth (or water), bringing it to a gentle boil. Turn down the heat, pop on the lid, and let it simmer away for 12-16 minutes until all the liquid disappears. Take it off the heat when done.
02 -
While your quinoa is cooking, let's make that zesty dressing. Grab a small bowl or jar and mix together the fresh lime juice, olive oil, honey, chili powder, and cumin. Add a pinch of salt and pepper, then whisk it all together (or if using a jar, just seal and shake until well combined).
03 -
Once your quinoa has cooled a bit, transfer it to a large bowl. Fold in the corn, black beans, chopped bell pepper, sliced green onions, and fresh cilantro. Pour over that flavorful dressing and give everything a gentle toss until it's evenly coated. Have a taste and add more seasoning if needed.
04 -
This versatile salad tastes great warm or chilled. Top with fresh guacamole or sliced avocado if you're feeling fancy!
# Notes:
01 -
This colorful salad keeps well in an airtight container in the fridge for 3-4 days, making it perfect for meal prep.