Vibrant Southwest Quinoa Salad Recipe for a Fresh Twist You’ll Love
Try this vibrant Southwest quinoa salad recipe for a fresh twist that’s packed with colors and flavors.
Servings: 4 servings
Calories: 300kcal
Equipment
- Medium pot
- large bowl
- Small bowl
- Whisk
- Knife
- Cutting board
Ingredients
For the Salad
- 1 cup Quinoa Rinse well before cooking
- 2 cups Water
- 1 cup Cherry Tomatoes Chopped
- 1 medium Red Bell Pepper Diced
- ½ medium Red Onion Soaked in water to mellow intensity
- ½ cup Cilantro Chopped
- 1 can Black Beans Drained and rinsed
For the Dressing
- 1 lime Lime Juice Freshly squeezed
- 3 tablespoons Olive Oil Extra virgin recommended
- 1 teaspoon Chili Powder Adjust according to spice tolerance
- to taste Salt
- to taste Pepper
Instructions
Instructions
- Rinse 1 cup of quinoa under cold water, combine with 2 cups of water in a medium pot, bring to boil, reduce heat, cover, and cook for about 15 minutes until fluffy.
- Chop 1 cup of cherry tomatoes, 1 diced red bell pepper, and ½ of a red onion into small, bite-sized pieces while the quinoa cooks.
- In a small bowl, whisk together the juice of 1 lime, 3 tablespoons of olive oil, 1 teaspoon of chili powder, and season with salt and pepper.
- Fluff cooked quinoa with a fork and transfer to a large bowl. Add drained black beans and chopped vegetables, drizzle with dressing and mix well.
- Gently fold in chopped cilantro for a fresh burst of flavor.
- Let the salad chill in the fridge for at least 30 minutes before serving for the best flavor.
Notes
Optional: Top with sliced avocado just before serving for extra creaminess.