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Southwestern Quinoa Salad

Southwestern Quinoa Salad

Craving something colorful and nutritious? Dive into this Southwestern Quinoa Salad—a perfect blend of fresh veggies and protein-packed quinoa. It's easy to prepare, deliciously satisfying, and ideal for any summer gathering. Make it tonight for a dish that everyone will love!
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Servings: 8 servings
Course: Salads
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup quinoa
  • 1 avocado ripe, peeled, pitted, and diced
  • 1 cup corn kernels thawed or cut from cooked and cooled corn on the cob
  • 15 ounces black beans can, drained and rinsed
  • 1 1/2 cups cherry tomatoes halved
  • 1/4 cup cilantro coarsely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lime juice freshly squeezed (from 1 lime)
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper optional
  • 1/2 teaspoon kosher or sea salt

Equipment

  • Large Pot
  • Cutting Board
  • Chef's Knife
  • Whisk
  • Peeler

Method
 

  1. Bring 1 1/2 cups water and quinoa to a boil. Reduce heat to lowest setting and cover.
  2. Allow to cook for 15 minutes or until all water is absorbed. Turn off heat and leave quinoa covered on the burner for 5-10 minutes. Fluff with a fork.
  3. Chill quinoa in the fridge for at least 1 hour or overnight.
  4. Toss cooled quinoa with the remaining salad ingredients. Whisk together dressing ingredients. Add dressing to salad and toss to combine. Serve and enjoy!

Notes

  • Tip 1: Store leftovers in an airtight container in the fridge. The salad will keep well for up to three days, but the avocado might brown slightly.
  • Tip 2: Freezing is not recommended for this salad, as the texture of the ingredients may deteriorate upon thawing.
  • Tip 3: This salad pairs wonderfully with grilled meat or fish for a complete meal.
  • Tip 4: Enjoy the salad chilled or at room temperature for the best experience.
  • Tip 5: Make a big batch on Sunday and portion it out for lunches throughout the week!
  • Tip 6: Try adding some chopped nuts or seeds for an extra crunch, or swap the black beans for chickpeas.