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Southwest Quinoa Salad

A vibrant, protein-packed Southwest quinoa salad loaded with black beans, corn, fresh vegetables, and a zesty lime dressing. Perfect for healthy meal prep and easy lunches.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Southwestern
Calories: 320

Ingredients
  

Salad
  • 1 cup quinoa uncooked
  • 2 cups water or vegetable broth
  • 1 cup black beans drained and rinsed
  • 1 cup corn
  • 1 cup cherry tomatoes halved
  • 1 red bell pepper diced
  • 0.25 cup red onion finely chopped
  • 1 avocado diced
  • 0.25 cup fresh cilantro chopped
Dressing
  • 3 tbsp olive oil
  • 2 tbsp lime juice fresh
  • 1 tsp ground cumin
  • 0.5 tsp chili powder
  • 0.5 tsp smoked paprika
  • salt and black pepper to taste

Equipment

  • Medium Saucepan
  • Mixing bowls
  • Fine-mesh strainer
  • Whisk

Method
 

  1. Rinse quinoa thoroughly under cold water.
  2. Bring quinoa and water to a boil, then reduce heat and simmer 15 minutes.
  3. Let sit covered 5 minutes, then fluff and cool.
  4. Combine quinoa with beans, corn, tomatoes, bell pepper, and onion.
  5. Whisk dressing ingredients together.
  6. Toss salad with dressing and fold in avocado and cilantro before serving.

Notes

Store in the refrigerator up to 4 days. Add avocado just before serving for best freshness.