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- 1 cup quinoa, rinsed - 2 cups water or vegetable broth - 1 cup black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 red bell pepper, diced - 1 avocado, diced - 1 small red onion, finely chopped - 1 jalapeño, deseeded and minced (optional for heat) - 1/4 cup fresh cilantro, chopped - Juice of 2 limes - 3 tablespoons olive oil - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste You can add other ingredients to boost taste. Some great options include: - Cherry tomatoes, halved - Green onions, sliced - Cheese, like feta or cotija - Additional spices, such as garlic powder or smoked paprika This salad is not only tasty but also healthy. Each serving (about 1 cup) provides: - Approximately 220 calories - 8g protein - 10g fiber - Healthy fats from avocado and olive oil - Rich in vitamins from vegetables This dish is perfect for a light lunch or a side at dinner. {{ingredient_image_1}} Start by bringing 2 cups of water or vegetable broth to a boil in a saucepan. Once boiling, add 1 cup of rinsed quinoa. Cover the pot and lower the heat. Let the quinoa simmer for about 15 minutes. You want the liquid to fully absorb. After 15 minutes, remove it from heat and let it sit for another 5 minutes. This helps the quinoa fluff up. Use a fork to fluff it gently and let it cool. While the quinoa cools, grab a large mixing bowl. Add 1 cup of black beans, drained and rinsed. Then, toss in 1 cup of corn, either fresh or frozen. Next, add 1 diced red bell pepper, 1 diced avocado, and 1 small finely chopped red onion. If you like some heat, include 1 minced jalapeño after removing the seeds. Finish this mix by adding 1/4 cup of chopped fresh cilantro. In a small bowl, combine the juice of 2 limes with 3 tablespoons of olive oil. Then, add 1 teaspoon of cumin and 1 teaspoon of chili powder. Season with salt and pepper to taste. Whisk these ingredients together until smooth. This dressing adds a zesty kick to the salad. Once the quinoa has cooled, add it to your vegetable mixture. Pour the dressing over everything. Use a large spoon to gently toss the salad. Be careful not to mash the avocado. You want all the flavors to mix well without losing that creamy texture. Taste your salad after mixing. You might want to adjust the seasoning. Add more salt, pepper, or lime juice if needed. These small changes can make a big difference in flavor. Chill the salad in the refrigerator for at least 30 minutes. This allows the flavors to meld together. When ready to serve, you can present it in a large bowl. Or, for a fun twist, serve it in mason jars. Add a sprinkle of cilantro on top and a wedge of lime for garnish. This adds a nice touch and looks great! To cook quinoa, use a 1:2 ratio of quinoa to water. Rinse the quinoa well before cooking. This helps remove the bitter coating. Bring the water or broth to a boil. Once boiling, add the quinoa, cover, and simmer. Cook for about 15 minutes. Let it sit for 5 minutes after cooking. Fluff it gently with a fork to keep it light and airy. You can serve this salad cold or warm. For a warm dish, mix the salad right after cooking the quinoa. The heat will soften the veggies a bit. If you prefer it cold, chill the salad in the fridge for 30 minutes. This allows the flavors to blend well. Both ways taste amazing, so choose what you like best! This salad works for many occasions. For a casual picnic, serve it in mason jars. Add extra cilantro and a lime wedge on top. For a dinner party, place the salad in a large bowl. Garnish with fresh herbs for a vibrant look. Pair it with grilled chicken or fish for a complete meal. Enjoy this salad as a side or as a main dish! Pro Tips Cook Quinoa Perfectly: Rinse the quinoa thoroughly before cooking to remove any bitterness. Use vegetable broth for added flavor. Add Freshness: Incorporate additional fresh vegetables like cucumber or cherry tomatoes for a refreshing crunch. Make it Zesty: Adjust the lime juice to your preference for tanginess; a little extra can brighten up the dish. Meal Prep Friendly: This salad keeps well in the fridge for up to 3 days, making it an excellent option for meal prep. {{image_2}} You can easily adapt this salad for different diets. The base of the salad is already vegetarian. To make it vegan, ensure your broth is vegetable-based and skip any honey or dairy. This dish shines with its fresh veggies and grains, making it satisfying for all. If you have allergies, swap ingredients as needed. For a corn allergy, use diced zucchini or diced cucumber. If you can’t have beans, try chickpeas or lentils instead. You can also skip the jalapeño if you want less heat. Always read labels to check for allergens. You can boost the flavor with more spices. Add smoked paprika for a deeper taste or cayenne for extra heat. A pinch of garlic powder or onion powder can also enhance the dish. Experiment to find your perfect balance of flavors. Store your Southwest Quinoa Salad in an airtight container. This helps keep it fresh. Place it in the fridge right after making it. It tastes even better after chilling. The flavors mix well when it sits. You can freeze this salad, but it's not the best option. The avocado may turn brown and mushy. If you choose to freeze it, leave out the avocado and cilantro. Store the salad in a freezer-safe container. It can stay in the freezer for about 2 months. In the fridge, your salad will last for about 3 to 5 days. Check for any signs of spoilage before eating. If it looks or smells off, it’s best to toss it. Always trust your senses when it comes to food safety. Yes, you can make this salad ahead of time. It tastes great after chilling in the fridge. I suggest making it a few hours before serving. This helps the flavors blend well. Store it in an airtight container to keep it fresh. You can use rice, couscous, or even farro as a substitute for quinoa. Each grain will give a different taste and texture. Choose what you like best. Just make sure to adjust the cooking time based on the grain you choose. To make the salad spicier, add more jalapeños. You can also use diced hot peppers or a splash of hot sauce. Another option is to sprinkle in some cayenne pepper. Taste as you go to find the heat level you prefer. Yes, this salad is gluten-free. Quinoa is a great option for gluten-free diets. Black beans and corn are also gluten-free. Always check your ingredients to confirm they are gluten-free, especially dressings. Absolutely! You can add grilled chicken, shrimp, or tofu for extra protein. Beans already provide some protein, but adding meat or plant-based options can make it more filling. Just mix it in gently to keep the salad fresh and tasty. This blog post covered how to make a tasty Southwest Quinoa Salad. We looked at the key ingredients, cooking steps, and tips for success. I shared ideas for variations and how to store your salad. Remember, you can tweak the recipe to suit your taste. You can enjoy this salad warm or cold and feel free to make it your own. Happy cooking!

Southwest Quinoa Salad

A refreshing and nutritious salad packed with quinoa, black beans, corn, and fresh vegetables, perfect for a light meal or side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Salad
Cuisine Southwestern
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 cup black beans, drained and rinsed
  • 1 cup corn (fresh or frozen)
  • 1 unit red bell pepper, diced
  • 1 unit avocado, diced
  • 1 small red onion, finely chopped
  • 1 unit jalapeño, deseeded and minced (optional for heat)
  • 0.25 cup fresh cilantro, chopped
  • 2 unit Juice of limes
  • 3 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste unit Salt and pepper

Instructions
 

  • In a saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, cover, and simmer for about 15 minutes until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool.
  • In a large mixing bowl, combine the black beans, corn, diced red bell pepper, diced avocado, chopped red onion, minced jalapeño, and chopped cilantro.
  • In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper to create a dressing.
  • Add the cooled quinoa to the vegetable mixture and pour the dressing over everything. Gently toss to combine without mashing the avocado.
  • Adjust seasoning if needed, adding more salt, pepper, or lime juice to taste.
  • Refrigerate the salad for at least 30 minutes to allow the flavors to meld together before serving.

Notes

Serve in a large bowl or as individual servings in mason jars with an extra sprinkle of cilantro and a lime wedge for garnish.
Keyword healthy, quinoa, salad, vegetarian