Southwest Quinoa Salad

1
Dee Stillwell

By
@LILLYDEE

I found a very cool site that has some amazing healthy recipes. www.ohsheglows.com
I adapted this recipe from there to suit my tastes. I'm not a fan of black beans so used kidney beans instead. It is very refreshing and delicious. Everyone loved it! On top of that, it not only tastes good but it's good for you. My grandson's review was "It's hecka good! : D

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
20 Min
Cook:
20 Min
Method:
Rice Cooker

Ingredients

  • 3 c
    white quinoa, cooked and chilled
  • 1 can(s)
    black beans, rinsed and drained
  • 1 1/2 c
    fresh corn kernals, blanched a few minutes. may use canned nibblet's, drained
  • 1 c
    diced, any color bell pepper you choose
  • 1/2 c
    chopped green onion
  • 1 - 2
    avacados peeled and diced, 2 if u love them and want to garnish with them
  • 1 c
    prepared or homemade pico de gallo (or add 1 jalapeno, seeded and diced fine and a lg diced tomato.)
  • 1/4 c
    chopped cilantro
  • DRESSING

  • 4 - 5 Tbsp
    fresh lime juice
  • 1/4 c
    olive oil, extra virgin
  • 1 tsp
    lemon pepper
  • 1 tsp
    cumin
  • 1/4 tsp
    fresh black pepper
  • 1/2 tsp
    garlic powder or 1 tbl. fresh grated garlic

How to Make Southwest Quinoa Salad

Step-by-Step

  1. Cook 1 1/2 cups well rinsed organic Quinoa according to package directions. Let cool and chill while preparing other salad ingredients and dressing. Whisk together dressing ingredients.
    While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.
    Allow quinoa to cool after cooking for about 30 minutes.
  2. Fluff quinoa with a fork. Add the beans, corn and vegetables and toss well.
    4. Drizzle dressing over salad and toss well. Salad can be served at room temperature or chilled. Keep fresh in a sealed container for 1-2 days. Enjoy!
  3. I find frozen corn is rubbery corn. I would suggest using fresh corn only, if the season applies, otherwise I would use canned Nibblet's corn.
  4. Another note. I usually make salads with quinoa that I have cooked the nite or 2 before for dinner. I usually cook 2 cups in 4 cups of broth and lemon juice. This is enough for a dinner side for 4 and a salad with the leftovers.

Printable Recipe Card

About Southwest Quinoa Salad

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy



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