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Fresh Southwestern Quinoa Salad

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A vibrant and hearty quinoa salad with corn, black beans, and a zesty cilantro lime dressing, perfect for a quick, fresh, and satisfying meal.

Ingredients

Scale
  • 1 cup quinoa (170g), rinsed
  • 2 cups water or low-sodium vegetable broth (480ml)
  • 1 cup frozen corn (150g), thawed (or fresh corn in season)
  • 1 can black beans (15 oz/425g), drained and rinsed
  • 1 medium red bell pepper, diced
  • 3 green onions, sliced thin
  • ½ cup fresh cilantro, roughly chopped
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 small jalapeño, finely diced (seeds removed for less heat)

Instructions

  1. Rinse 1 cup quinoa under cold water in a fine mesh strainer until water runs clear. Drain well.
  2. Optional: Toast the quinoa in a dry medium saucepan over medium heat for 3-4 minutes, stirring frequently until nutty smelling.
  3. Add 2 cups water or vegetable broth and a pinch of salt to the saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
  4. Remove from heat and let quinoa steam, covered, for an additional 5 minutes. Fluff with a fork and transfer to a large mixing bowl to cool slightly.
  5. While quinoa cooks, dice red bell pepper, slice green onions, roughly chop cilantro, and drain and rinse black beans. If using, finely dice jalapeño.
  6. In a small bowl, whisk together lime juice, olive oil, ground cumin, garlic powder, salt, and pepper to taste.
  7. Add corn, black beans, bell pepper, green onions, cilantro, and jalapeño (if using) to the quinoa. Pour dressing over and toss gently to combine.
  8. Let salad rest for 10 minutes for flavors to meld. Taste and adjust salt or lime juice if needed.

Notes

Rinsing quinoa removes bitterness. Toasting quinoa before cooking adds a nutty depth. Use fresh lime juice for best flavor. Salad holds well in fridge up to 3 days; add avocado or extra cilantro just before serving. For a different flavor, coconut oil can replace olive oil. Avoid microwaving leftovers; serve chilled or at room temperature.

Nutrition

Keywords: quinoa salad, southwestern salad, black beans, corn salad, cilantro lime dressing, healthy salad, vegan salad, gluten-free salad

Find it online: https://tomyumy.com/fresh-southwestern-quinoa-salad-recipe-5-easy-steps-for-perfect-flavor/