
Southwest Quinoa Salad
Ingredients
- 2 teaspoons olive oil
- 2 cloves garlic
minced
- 1 cup quinoa
well rinsed and drained
- 1 3/4 cups low sodium vegetable broth
or water
- 1 cup canned corn
drained
- 15 ounce can black beans
rinsed and drained
- 1 red bell pepper
chopped
- 4 green onions
sliced
- 2 tablespoons minced fresh cilantro
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- to tastesalt and pepper
- guacamole or avocado
if desired
Directions
- 1
Heat the 2 teaspoons olive oil in a medium saucepan over medium heat. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat, cover, and simmer until the liquid has been absorbed, about 12-16 minutes. Remove from the heat.
- 2
While the quinoa cooks, prepare the lime vinaigrette. In a small bowl or jar, combine the dressing ingredients. Whisk (or shake in a jar with a lid) until well combined.
- 3
Transfer the cooked quinoa to a large bowl and stir in the corn, black beans, bell pepper, green onions and cilantro. Add the dressing and stir gently to combine. Taste and adjust seasonings as necessary.
- 4
Serve salad warm or cold, with guacamole or sliced avocado if desired.

Southwest Quinoa Salad
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Ratings & Reviews
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