Delightful Southwest Quinoa Salad
Awaken your taste buds with this vibrant Southwest Quinoa Salad, a perfect blend of fluffy quinoa, crisp bell peppers, sweet corn, and creamy avocado. Tossed in a zesty lime dressing, this colorful dish is not only visually appealing but also packed with nutrients. Ideal for a light lunch or as a side at gatherings, it promises to impress guests and family alike.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup corn (fresh or frozen)
- 1 avocado, diced
- Juice of 2 limes
- 3 tbsp extra virgin olive oil
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until the water runs clear. In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, then cover and reduce heat to low. Simmer for about 15 minutes until water is absorbed. Remove from heat and let cool.
- While quinoa cooks, chop the bell peppers and halve the cherry tomatoes.
- In a large mixing bowl, combine cooled quinoa with black beans, corn, tomatoes, bell peppers, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad mixture and toss gently to coat.
- Serve immediately or chill for an hour before serving for enhanced flavors.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 3g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 13g
- Protein: 10g
- Cholesterol: 0mg