Description

Introducing the Southwest Quinoa Salad, a vibrant and nutritious dish that brings together the flavors of summer in a bowl! This colorful salad is packed with wholesome ingredients like quinoa, black beans, and fresh vegetables, all tossed in a zesty lime dressing. Perfect for picnics, meal prep, or as a delightful side at family gatherings, it’s gluten-free and offers an oil-free option for those looking to lighten their meals. With its robust flavors and satisfying texture, this salad is sure to become a favorite in your weekly meal rotation.

Ingredients

Scale

1 cup quinoa
15 ounces black beans
10 ounces cherry or grape tomatoes (halved)
1 cup frozen corn (thawed)
1 red bell pepper (diced)
1/4 red onion (diced)
1 jalapeño (diced)
1/2 bunch cilantro leaves (chopped)
avocado oil (or olive oil)
2–3 tablespoons lime juice
1 teaspoon agave syrup
1/2 teaspoon salt

Instructions

Rinse quinoa under cold water and drain. In a pot, combine quinoa with garlic powder, cumin, salt, and water. Bring to a boil. Cover and reduce heat; simmer for 15 minutes. Let sit covered for another 5 minutes before fluffing with a fork.
In a small jar, mix avocado oil, lime juice, agave syrup, and salt. Shake well until emulsified.
In a large bowl, combine cooled quinoa with black beans, tomatoes, corn, bell pepper, onion, jalapeño, and cilantro. Pour dressing over and toss until well combined.
Serve immediately or chill for 15 minutes to enhance flavors.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup (approximately 240g)
Calories: 310
Sugar: 4g
Sodium: 290mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 13g
Protein: 10g
Cholesterol: 0mg

Keywords: Feel free to customize with your favorite vegetables like zucchini or cucumbers. For added protein, consider mixing in cooked chickpeas or grilled chicken pieces.