Delicious Quinoa Salad Southwest In 5 Easy Steps

A vibrant and hearty quinoa salad southwest is the perfect solution for a light lunch, a satisfying side, or a healthy dinner. This recipe is packed with protein-rich quinoa, black beans, corn, and a zesty lime dressing that brings all the bold flavors of the Southwest to your table. Ready in just 25 minutes, this quinoa salad southwest is as easy to make as it is delicious, and it’s a great option for meal prep as it holds up well in the refrigerator.

What is a Quinoa Salad Southwest?

A quinoa salad southwest is a modern and nutritious dish that uses quinoa as its base. Quinoa is a complete protein, which makes this salad particularly filling and satisfying. The “Southwest” part of the name refers to the classic ingredients of Southwestern American and Mexican cuisine, such as black beans, corn, bell peppers, and cilantro, all tied together with a tangy lime-based dressing. It’s a colorful, flavorful, and incredibly healthy salad that’s popular for its simplicity and versatility.

Ingredients

For the Quinoa & Salad

• 1 cup dry quinoa, rinsed
• 2 cups water or vegetable broth
• 1 (15-ounce) can black beans, rinsed and drained
• 1 1/2 cups corn (fresh, canned, or frozen)
• 1 red bell pepper, finely diced
• 1/2 red onion, finely diced
• 1/2 cup chopped fresh cilantro

For the Zesty Lime Dressing

• 1/4 cup extra virgin olive oil
• 3 tbsp fresh lime juice (from 1-2 limes)
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp black pepper

How to Make a Quinoa Salad Southwest

1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 15 minutes, or until all the liquid has been absorbed. Turn off the heat and let the quinoa stand, covered, for 5 minutes. Fluff the quinoa with a fork and let it cool completely.
2. Prepare the Vegetables: While the quinoa is cooking, prepare your vegetables. Finely dice the red bell pepper and red onion. If using fresh corn, you can use it raw off the cob or quickly blanch it. If using canned corn, simply drain it.
3. Make the Dressing: In a small bowl, whisk together the olive oil, fresh lime juice, ground cumin, chili powder, salt, and black pepper until well combined.
4. Assemble the Salad: In a large bowl, combine the cooled quinoa, black beans, corn, red bell pepper, red onion, and chopped cilantro.
5. Dress the Salad: Pour the prepared dressing over the salad ingredients. Gently toss everything together until all the ingredients are evenly coated. For the best flavor, allow the quinoa salad southwest to chill in the refrigerator for at least 30 minutes before serving.

Tips for the Perfect Quinoa Salad Southwest

• Rinse the Quinoa: Rinsing the dry quinoa before cooking removes its natural bitter coating (saponin) and ensures a light, fluffy texture.
• Customize It: This quinoa salad southwest is very flexible. Add a diced avocado for creaminess, cherry tomatoes for juiciness, or a diced jalapeño for a little bit of heat.
• Meal Prep Friendly: This salad holds up well for several days in the refrigerator, making it an excellent choice for meal prep. The flavors only get better over time.

Conclusion

This quinoa salad southwest is a simple yet incredibly satisfying dish. It’s a complete meal in one bowl that is both healthy and packed with flavor, proving that nutritious eating can be a truly delicious experience.

Delicious Quinoa Salad Southwest In 5 Easy Steps

foodifa

A healthy and delicious recipe for a quinoa salad with black beans, corn, and a zesty lime dressing, perfect for a quick and satisfying meal.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course, Salad, Side Dish

Cuisine Mexican, Southwestern, Vegetarian

Servings 4

Calories 350 kcal

Ingredients

  

For the Quinoa & Salad

• 1 cup dry quinoa rinsed
• 2 cups water or vegetable broth
• 1 15-ounce can black beans, rinsed and drained
• 1 1/2 cups corn fresh, canned, or frozen
• 1 red bell pepper finely diced
• 1/2 red onion finely diced
• 1/2 cup chopped fresh cilantro

For the Zesty Lime Dressing

• 1/4 cup extra virgin olive oil
• 3 tbsp fresh lime juice from 1-2 limes
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

 

• Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 15 minutes, or until all the liquid has been absorbed. Turn off the heat and let the quinoa stand, covered, for 5 minutes. Fluff the quinoa with a fork and let it cool completely.
• Prepare the Vegetables: While the quinoa is cooking, prepare your vegetables. Finely dice the red bell pepper and red onion. If using fresh corn, you can use it raw off the cob or quickly blanch it. If using canned corn, simply drain it.
• Make the Dressing: In a small bowl, whisk together the olive oil, fresh lime juice, ground cumin, chili powder, salt, and black pepper until well combined.
• Assemble the Salad: In a large bowl, combine the cooled quinoa, black beans, corn, red bell pepper, red onion, and chopped cilantro.
• Dress the Salad: Pour the prepared dressing over the salad ingredients. Gently toss everything together until all the ingredients are evenly coated. For the best flavor, allow the quinoa salad southwest to chill in the refrigerator for at least 30 minutes before serving.

Notes

The quinoa must be fully cooled before mixing with the other ingredients to prevent it from becoming mushy.

Keyword healthy salad, meal prep, quinoa recipe, quinoa salad southwest, vegetarian recipe