Southwestern Quinoa Salad
This southwestern quinoa salad is loaded with fresh corn, cherry tomatoes, cilantro and black beans. Chicken broth, seasoning and lime juice give it a pop of flavor.
Servings: 4 servings
Ingredients
- 2 tbsp. olive oil divided
- 1 c. tricolor quinoa
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. cumin
- 1/4 tsp. coriander
- 1/4 tsp. onion powder
- 1/8 tsp. ground black pepper
- 2 c. water or chicken broth
- 1 c. fresh or frozen corn
- 1/2 c. finely diced red onion
- 1/2 jalapeno minced
- 15 oz. can black beans rinsed and drained
- 1/2 c. cherry tomatoes halved
- 1/4 c. chopped cilantro
- 1 green onion sliced
- 1 lime juiced
Instructions
- Rinse quinoa in a fine mesh sieve to remove dirt or debris.
- In a large saucepan set over medium heat, add 1 tablespoon of olive oil. Toast quinoa and seasonings and spices for 2-3 minutes or until fragrant. Add broth or water. Bring to a boil, cover and cook for 15-20 minutes or until tender.
- Meanwhile, in large skillet set over medium heat, add remaining tablespoon of olive oil. When the oil is hot, add the corn and cook for 3-4 minutes, then add the onion and jalapeño. Cook for 3-4 minutes before stirring in the black beans. Remove from the heat and allow to cool.
- Once the quinoa has cooled (warm to the touch), place in a large mixing bowl and toss with the corn and bean mixture, cherry tomatoes, cilantro, green onion, and lime juice.
- Season with salt and pepper to taste. Serve warm or cold.