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Southwest Quinoa Salad – A Zesty, Protein-Packed Favorite

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A zesty and protein-rich salad featuring quinoa, black beans, corn, and fresh veggies tossed in a tangy lime-cumin vinaigrette.

Ingredients

Scale

  • 1 cup quinoa, rinsed

  • 2 cups water

  • 1 (15 oz) can black beans, drained and rinsed

  • 1 cup corn (fresh, frozen, or canned)

  • 1 red bell pepper, diced

  • 1 cup cherry tomatoes, halved

  • 1/4 cup red onion, finely chopped

  • 1/4 cup fresh cilantro, chopped

  • 1 avocado, diced (optional)

  • Juice of 2 limes

  • 1/4 cup olive oil

  • 1 tsp ground cumin

  • 1/2 tsp chili powder

  • 1 clove garlic, minced

  • Salt and pepper, to taste

Instructions

  • In a saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff and cool.

  • In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, garlic, salt, and pepper.

  • In a large bowl, combine quinoa, black beans, corn, bell pepper, tomatoes, onion, and cilantro.

  • Pour the dressing over and toss to coat. Chill for 30 minutes.

  • Fold in diced avocado just before serving.

Notes

  • Add jalapeño for spice, cheese for richness, or greens for volume.

  • Store in the fridge for up to 4 days. Add avocado fresh each time.

Find it online: https://nosweatrecipes.com/southwest-quinoa-salad-a-zesty-protein-packed-favorite/