Description
A vibrant, crunchy Southwest-inspired quinoa salad packed with protein and flavor, perfect for quick lunches or meal prep.
Ingredients
- 1 cup quinoa (rinsed well)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/2 teaspoon salt (for cooking quinoa)
- 1 3/4 cup water
- 15 ounces black beans (drained and rinsed)
- 10 ounces cherry or grape tomatoes, halved
- 1 cup frozen corn, thawed
- 1 red bell pepper, small dice
- 1/4 red onion, small dice
- 1 jalapeño, small dice (seeded for less heat)
- 1/2 bunch cilantro leaves, chopped (about 1/2 cup packed)
- 1/4 cup avocado oil (or extra-virgin olive oil)
- 2–3 tablespoons lime juice (about 2 limes), more to taste
- 1 teaspoon agave (or maple syrup; honey if not vegan)
- 1/2 teaspoon kosher salt (for the dressing; adjust)
Instructions
- Rinse quinoa under cold water and drain well. Put it in a small pot with garlic powder, cumin, 1/2 teaspoon salt, and 1 3/4 cups water.
- Bring to a boil over high heat. Cover, reduce to medium-low, and simmer for 15 minutes.
- Turn off the heat and let the pot sit, covered, for 5 minutes. Fluff with a fork and spread on a rimmed plate to cool faster.
- In a small jar or bowl, add the oil, lime juice, agave, and 1/2 teaspoon kosher salt. Seal and shake vigorously or whisk until emulsified. Taste and adjust lime or salt.
- In a large bowl, add the cooled quinoa, black beans, halved tomatoes, corn, diced red pepper, red onion, jalapeño, and chopped cilantro.
- Pour the dressing over the mixture. Toss gently but thoroughly so everything is evenly coated.
- Serve immediately, or refrigerate for 15–30 minutes to let flavors meld.
Notes
This salad is perfect for meal prep and can be enjoyed cold or at room temperature. Adjust seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern