Southwest Quinoa Salad

Southwest Quinoa Salad - a healthy lunch or dinner that's full of flavor!

My recent posts have been full of sweet treats, so I thought it was time to share something healthy to start the week off on the right foot. Healthy certainly doesn’t mean that you won’t be excited to dig in to this Southwest Quinoa Salad, though. It’s full of good for you ingredients that are also full of flavor. I used red quinoa for the first time in this salad, and love the added color that it brings to the dish. Quinoa is a great base for the salad because it soaks up the flavors of the seasonings, and some red bell pepper balances out the textures by adding some crunch.

Be sure to mix up the easy guacamole to add to your bowl- it will only take a minute and is delicious with the southwest quinoa. You can add other toppings as you wish. Sour cream or Greek yogurt, salsa, and cheese would all be wonderful additions.  The leftover quinoa salad makes great lunches, and there’s no need to reheat- it tastes just as good cold as it does hot.

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Southwest Quinoa Salad
This Southwest Quinoa Salad is a healthy lunch or dinner that's full of flavor. You will love the chili-lime dressing!
Recipe type: Main Dish, Side Dish
Serves: 4
For the quinoa:
  • 2 tsp. olive oil
  • 2 cloves garlic, minced
  • 1 cup quinoa, well rinsed and drained
  • 1 ½ cups vegetable broth or water
  • 1 cup canned corn, drained
  • 1 cup black beans, rinsed and drained
  • ½ red bell pepper, chopped
  • 3 green onions, sliced
  • 2 tbsp. minced fresh cilantro
For the dressing:
  • 3 tbsp. lime juice
  • 1 tbsp. olive oil
  • ¾ tsp. chili powder
  • ½ tsp. cumin
  • Pinch of salt
  • Freshly ground black pepper
For the easy guacamole:
  • 1 avocado
  • Squeeze of fresh lime juice
  • Salt and pepper
For serving, as desired:
  • Sour cream
  • Salsa
  • Shredded cheese
  1. Heat 2 tsp. olive oil in a medium saucepan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat, cover, and simmer until all of the liquid has been absorbed, about 20 minutes. Remove from heat.
  2. While the quinoa cooks, prepare the dressing. In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt, and pepper. Set aside.
  3. Transfer the cooked quinoa to a large bowl and stir in the corn, black beans, red bell pepper, and green onions. Gently stir in the cilantro and then the dressing until well combined. Taste and adjust seasonings as necessary. Serve with easy guacamole and other desired toppings. The quinoa salad tastes delicious warm or cold!

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