Southwest Quinoa Salad
A fresh, flavorful, and protein-packed quinoa salad featuring black beans, corn, red bell pepper, and a zesty lime vinaigrette. This dish is quick to prepare, fiber-rich, and perfect for a healthy lunch or side. Serve chilled or at room temperature, optionally topped with creamy avocado or guacamole.
Equipment
- 1 Medium saucepan
- 1 Fine mesh strainer
- 1 large mixing bowl
- 1 Whisk or Jar with Lid
- Measuring Spoons (set)
Ingredients
For the Salad:
- 2 teaspoons olive oil
- 2 cloves garlic finely minced
- 1 cup quinoa thoroughly rinsed and drained
- 1 ¾ cups low-sodium vegetable broth or water
- 1 cup canned corn kernels drained
- 1 15-ounce can black beans, rinsed and drained
- 1 red bell pepper diced
- 4 green onions thinly sliced
- 2 tablespoons fresh cilantro chopped
For the Lime Vinaigrette:
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and black pepper to taste
For Serving (Optional):
- Guacamole or sliced avocado
Instructions
- Sauté Garlic and Toast Quinoa: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and cook, stirring frequently, until it becomes fragrant and slightly golden—about 1 minute. Next, add the rinsed quinoa to the pan and stir it briefly to toast the grains lightly, enhancing their nutty flavor.
- Cook Quinoa with Broth: Pour in the vegetable broth (or water) and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer gently. Allow the quinoa to absorb the liquid fully, cooking for approximately 12 to 16 minutes until tender and fluffy. Remove from heat and let it sit covered for a few minutes.
- Prepare the Lime Vinaigrette: While the quinoa cooks, combine the lime juice, olive oil, honey, chili powder, cumin, salt, and pepper in a small bowl or jar with a lid. Whisk or shake vigorously until the dressing is fully emulsified and smooth.
- Assemble the Salad: Transfer the cooked quinoa to a large mixing bowl. Add the drained corn, rinsed black beans, diced red bell pepper, sliced green onions, and chopped cilantro. Pour the lime vinaigrette over the salad and gently toss everything together until evenly coated. Taste and adjust seasoning with extra salt or pepper if desired.
- Serve or Chill: This salad can be enjoyed immediately while slightly warm or chilled in the refrigerator for a refreshing cold dish. For added creaminess and flavor, top with a dollop of guacamole or slices of ripe avocado before serving.
Notes
- Storage Tips: Store leftover salad in an airtight container in the refrigerator for up to 3 to 4 days. Flavors tend to deepen with time, making it perfect for meal prep.
- Quinoa Rinsing: Be sure to rinse quinoa thoroughly under cold water to remove its natural bitterness and ensure a clean taste.
- Vegetable Broth Substitute: Water can be used as a simple alternative if vegetable broth is unavailable, though broth adds extra flavor.
- Adjusting Spice Level: For a milder salad, reduce chili powder or omit altogether; for more heat, add a pinch of cayenne pepper or diced jalapeño.
- Serving Suggestions: This salad pairs wonderfully with grilled chicken, fish, or as a hearty vegetarian lunch. Add avocado or guacamole to boost healthy fats and creaminess.
