Description
A fresh and colorful Southwest quinoa salad made with fluffy quinoa, black beans, corn, crisp vegetables, avocado, and a zesty lime-spice dressing. It is light yet satisfying, perfect for lunch, meal prep, or a healthy side dish.
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1 cup cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the quinoa thoroughly under cold water to remove any bitterness.
- Add the quinoa and water to a medium saucepan and bring to a boil.
- Reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is tender and the water is absorbed.
- Remove from the heat and let it sit covered for 5 minutes. Fluff with a fork and allow it to cool to room temperature.
- In a large bowl, combine the cooled quinoa, black beans, corn, cherry tomatoes, red bell pepper, red onion, cilantro, and avocado.
- In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and black pepper until well combined.
- Pour the dressing over the salad and gently toss until evenly coated.
- Taste and adjust seasoning if needed, then serve chilled or at room temperature.
Notes
- Add the avocado just before serving if making ahead to keep it fresh.
- This salad tastes even better after chilling because the flavors deepen over time.
- Frozen corn works well; thaw and pat dry before using.
- For more protein, add grilled chicken or shrimp.
- You can swap black beans for pinto beans or add diced mango for a sweet twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
