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Southwest Quinoa Salad

Southwest Quinoa Salad
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This Southwest Quinoa Salad is loaded with black beans, corn, bell peppers, and a tangy lime dressing. It’s hearty, healthy, and totally craveable—perfect for lunch, dinner, or potlucks. Naturally vegan and gluten-free, it’s a colorful and flavor-packed salad that works as a main or side dish.

Ingredients

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  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup corn (fresh, frozen, or canned)
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • Salt and pepper, to taste

Instructions

  1. Cook the quinoa: Combine quinoa and water in a pot with a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until quinoa is fluffy. Let cool to room temperature.
  2. Prep the veggies: While quinoa cools, prepare the black beans, corn, chopped peppers, red onion, and cilantro.
  3. Make the dressing: In a small bowl or jar, whisk together olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper.
  4. Assemble the salad: In a large mixing bowl, combine the cooled quinoa, black beans, corn, bell peppers, onion, and dressing. Toss well.
  5. Finish and serve: Stir in the chopped cilantro. Taste and adjust seasoning if needed. Serve immediately or refrigerate for 1–2 hours for flavors to meld.

Notes

  • Make sure quinoa is fully cooled before mixing.
  • Store dressing separately if prepping in advance.
  • Feel free to add avocado, tomatoes, grilled meat, or cheese depending on your preference.
  • Keeps well in the fridge for up to 4 days.

Nutrition

Find it online: https://cookedbyandy.com/southwest-quinoa-salad/