Southwest Quinoa Salad
This southwest inspired quinoa salad is delicious and quick and easy to make. This salad is perfect for picnics, potlucks, and weeknight dinners.
Servings: 6 servings
Calories: 296kcal
Ingredients
For the salad dressing
- 3 limes (juice)
- 1 tsp lime zest
- 2 tbsp olive oil
- ½ tsp cumin
- salt (to taste)
- ground black pepper (to taste)
For the quinoa salad
- 225 g quinoa
- 540 ml canned black beans
- 341 ml canned corn
- 1 large green bell pepper (chopped)
- 283 g cherry tomatoes (chopped into quarters)
- 80 g red onions (diced)
- 8 stalks cilantro (chopped)
Instructions
- Cook the quinoa according to package directions and let the quinoa cool to room temperature.
- Pour the canned corn in a strainer and rinse and drain the beans with running water over the sink.
- Repeat step 2 with the canned beans.
- In a salad bowl, add the cooked quinoa and the rest of the ingredients for the salad.
- Pour the salad dressing on top of the salad and mix everything together with salad servers.
- Cover the salad bowl and put the salad in the fridge. Serve once the salad is cold.
- You can skip placing the salad in the fridge and serve it at room temperature.
Notes
- You can add avocados to the salad. However, wait until you’re serving the salad to add the avocados as they will turn brown if you add them then let the salad sit for awhile before serving.
- You can also add a jalapeno to the salad; seed the jalapeno if you don’t want the salad to be spicy.
Nutrition
Calories: 296kcal | Carbohydrates: 48g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 320mg | Potassium: 669mg | Fiber: 9g | Sugar: 3g | Vitamin A: 449IU | Vitamin C: 46mg | Calcium: 66mg | Iron: 4mg