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Southwest Quinoa Salad

A vibrant and nutritious salad packed with quinoa, crispy veggies, and zesty flavors perfect for any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Mexican, Southwest
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa Rinsed before cooking
  • 2 cups water For cooking quinoa
  • 1 can black beans Rinsed and drained
  • 1 cup corn Fresh or frozen
  • 1 piece red bell pepper Diced
  • 1 piece avocado Diced
  • 1/4 cup red onion Diced
  • 1/4 cup cilantro Chopped
  • 2 pieces limes Juiced
  • 2 tablespoons olive oil For dressing
  • 1 teaspoon cumin For seasoning
  • to taste salt
  • to taste pepper

Method
 

Cooking the Quinoa
  1. Rinse 1 cup of quinoa under cold water.
  2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water.
  3. Bring it to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all water is absorbed.
  4. Let it cool a bit and fluff with a fork.
Preparing the Veggies
  1. While your quinoa is cooking, chop the fresh ingredients: dice the red bell pepper, avocado, and the red onion.
  2. If using fresh corn, cut it off the cob.
Combining Ingredients
  1. In a large mixing bowl, combine the cooked quinoa, drained black beans, corn, diced bell pepper, diced avocado, diced red onion, and chopped cilantro.
Dressing the Salad
  1. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
  2. Pour this dressing over the salad mixture and toss everything together gently.
Final Touches
  1. Taste your salad and adjust the seasoning as necessary.
  2. Let the salad sit for about 15-30 minutes to allow the flavors to meld together.
  3. Serve chilled or at room temperature.

Notes

For variations, try swapping black beans for kidney beans or chickpeas. You can also add diced cucumbers or cherry tomatoes. Store leftovers in an airtight container in the refrigerator for 3-4 days. It’s better to freeze only the quinoa and beans.