Description
A vibrant and nutritious Southwest Quinoa Salad packed with protein-rich quinoa, black beans, chickpeas, sweet corn, and fresh vegetables tossed in a zesty lime-cumin dressing. Perfect for a quick, healthy lunch or side dish with robust flavors and a refreshing finish.
Ingredients
Quinoa and Grains
- 1 cup dried quinoa, rinsed
- 1 3/4 cup water
Beans and Vegetables
- 1 can (15oz) black beans, drained and rinsed
- 1 can (15oz) chickpeas, drained and rinsed
- 1 can (15oz) sweet corn, drained
- Large handful cherry tomatoes, sliced in half
- 1/2 cup diced red onion or green onions
- 1 small can of diced black olives
Dressing Ingredients
- 2 limes, juice of (about 2 tablespoons)
- 2 tablespoons extra virgin olive oil
- 1 tsp cumin
- 1/4 – 1/2 teaspoon chili powder
- 1/4 – 1/2 teaspoon salt, or to taste
- 1/4 cup cilantro, chopped
Optional
- Avocado, diced or sliced (optional)
Instructions
- Cook Quinoa: In a medium pot, combine the rinsed quinoa and water. Bring to a boil over medium-high heat. Once boiling, cover the pot, reduce the heat to a gentle simmer, and cook for 15 minutes. After cooking, turn off the heat, remove the lid, and let the quinoa rest for 10 minutes. Fluff with a fork before using. Alternatively, you can cook quinoa using an Instant Pot if preferred.
- Prepare Dressing: In a small bowl or jar, whisk together fresh lime juice, extra virgin olive oil, cumin, chili powder, and salt. Adjust seasoning to taste for a balanced, flavorful dressing.
- Assemble Salad: In a large bowl or the pot used for quinoa, combine the cooked quinoa with black beans, chickpeas, sweet corn, cherry tomatoes, diced onions, black olives, and chopped cilantro. Pour the prepared dressing over the ingredients and gently toss until everything is well mixed and coated evenly.
- Season to Taste: Taste the salad and add additional lime juice, salt, or spices if desired to enhance the flavors further.
- Serve: Serve the Southwest Quinoa Salad immediately or chill in the refrigerator for a refreshing cold salad. Optionally, garnish with diced or sliced avocado for creaminess.
- Store Leftovers: Keep any leftover salad stored in an airtight container in the refrigerator for up to 5 days to retain freshness and flavor.
Notes
- This salad is highly versatile; feel free to swap or add other veggies such as bell peppers or jalapeños for extra crunch and heat.
- Quinoa can be cooked in an Instant Pot as an alternative to stovetop cooking, adjusting times accordingly.
- Use freshly squeezed lime juice for the best dressing flavor.
- Avocado is optional but adds a creamy texture that complements the salad well.
- This dish is excellent for meal prep as it keeps well refrigerated for several days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
