Description
This vibrant Southwest Quinoa Salad is a wholesome, plant-based dish packed with protein-rich quinoa, black beans, fresh vegetables, and a zesty homemade lime dressing. Perfect as a main dish or a flavorful side, it’s gluten-free, vegan, and vegetarian-friendly, making it a versatile choice for healthy eating and meal prep.
Ingredients
For the Salad:
- 1 cup quinoa
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 3/4 cups water
- 2 (15-ounce) cans black beans, drained and rinsed
- 10 ounces cherry or grape tomatoes, halved
- 1 cup frozen corn, thawed
- 1 red or orange bell pepper, small diced
- 1/4 red onion, small diced
- 1 jalapeno, de-seeded and finely diced
- 1/2 bunch cilantro leaves, chopped
For the Dressing:
- 1/4 cup olive oil or avocado oil
- 3 tablespoons lime juice (about 2 limes)
- 1/2 teaspoon lime zest (optional)
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon agave or maple syrup
- 1/2 teaspoon kosher salt
Instructions
- Cook the Quinoa: Rinse the quinoa thoroughly and let it drain. In a medium pot, combine the quinoa, garlic powder, ground cumin, salt, and 1 3/4 cups water. Bring to a boil over high heat, then reduce the heat to medium-low and cover. Simmer for 15 minutes, then remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and set aside to cool.
- Make the Dressing: While the quinoa cooks, combine the olive or avocado oil, lime juice, lime zest if using, agave or maple syrup, cayenne pepper if desired, and kosher salt in a small jar. Seal tightly and shake vigorously until the dressing is well emulsified. Set aside.
- Combine Ingredients: In a large bowl, add the cooled quinoa along with the drained black beans, halved tomatoes, thawed corn, diced bell pepper, red onion, jalapeño, and chopped cilantro. Pour the dressing over the salad and stir well until all ingredients are evenly coated.
- Serve: Enjoy the salad immediately, or refrigerate for at least 15 minutes to let the flavors meld. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- To save time, you can cook quinoa in an Instant Pot as described in the recipe notes.
- For an oil-free version, omit the oil from the dressing and substitute water or extra lime juice.
- Adjust the level of spiciness by adding more or less jalapeño or cayenne pepper.
- This salad is great for meal prep and tastes even better after resting in the fridge overnight.
- Rinsing quinoa before cooking helps remove its natural bitterness.