Southwest Quinoa Salad

This light refreshing salad makes a wonderful side dish and can also be eaten for a light meal. The recipe can very easily be doubled to make a large volume for a picnic or party. It stores well in the fridge for up to 5 days. Adapt to your personal taste by adding avocado, diced tomatoes, diced chicken or hot sauce.

Yields6 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
Salad
 ½ cup Quinoa (uncooked)
 ½ can Black Beans, rinsed
 ½ can GMO free Whole Kernel Corn, drained
 ½ Red Onion, diced
 ½ Red Bell Pepper, seeded & diced
 ½ Orange Bell Pepper, seeded & diced
 ¼ cup Fresh Cilantro, chopped
Dressing
 1 Whole Lime
 1 tsp Ground Cumin
 ¼ tsp Cayenne Pepper
 ½ tsp Garlic Powder
 ½ tsp Chili Powder
 ¾ tsp Sea Salt
1

Cook quinoa according to package directions. Fluff and chill.

2

Dice the vegetables, drain & rinse beans, drain corn and mix together in large bowl. After quinoa is cooled add it to the vegetables and stir together.

3

Roll lime on counter to help release juices. Squeeze lime into small bowl and add spices, stir well.

4

Drizzle dressing over salad and stir well. Refrigerate salad until ready to serve.

note: Tomatoes & avacado do not store well and therefore should be added just before serving.

Nutrition Facts

Serving Size 1 cup

Servings 6


Amount Per Serving
Calories 106
% Daily Value *
Total Fat 1.2g2%
Total Carbohydrate 20.9g7%
Dietary Fiber 4.2g17%
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

 

Ingredients

Salad
 ½ cup Quinoa (uncooked)
 ½ can Black Beans, rinsed
 ½ can GMO free Whole Kernel Corn, drained
 ½ Red Onion, diced
 ½ Red Bell Pepper, seeded & diced
 ½ Orange Bell Pepper, seeded & diced
 ¼ cup Fresh Cilantro, chopped
Dressing
 1 Whole Lime
 1 tsp Ground Cumin
 ¼ tsp Cayenne Pepper
 ½ tsp Garlic Powder
 ½ tsp Chili Powder
 ¾ tsp Sea Salt

Directions

1

Cook quinoa according to package directions. Fluff and chill.

2

Dice the vegetables, drain & rinse beans, drain corn and mix together in large bowl. After quinoa is cooled add it to the vegetables and stir together.

3

Roll lime on counter to help release juices. Squeeze lime into small bowl and add spices, stir well.

4

Drizzle dressing over salad and stir well. Refrigerate salad until ready to serve.

note: Tomatoes & avacado do not store well and therefore should be added just before serving.

Southwest Quinoa Salad
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