Quinoa Salad Recipe
Quick and filling quinoa salad is a southwest style salad filled with corn, tomatoes, black beans, avocado, and smothered in a simple lime vinaigrette.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Salad
Cuisine: American
Servings: 12
Calories: 564kcal
- 1 1/4 c quinoa
- 2 c water
- 1/4 c extra virgin olive oil
- 2 limes juiced
- 2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp red pepper flakes or more, to taste
- 1 1/2 c cherry tomatoes halved
- 1 (15oz) can black beans drained and rinsed
- 1 c corn
- 2 green onions freshly chopped
- 1/4 c fresh cilantro chopped
- garlic salt and black pepper to taste
- cubed avocado optional garnish
First, toast quinoa in a little olive oil in a medium sauce pan on low-medium heat for about 10 minutes.
Then, add your quinoa to a medium pot and bring to a boil. Reduce to heat low-medium, cover and simmer until quinoa is tender and water is absorbed (about 10 minutes)
Make dressing by whisking together olive oil, lime juice, cumin salt and pepper flakes. Set aside
In a large bowl, combine quinoa, tomatoes, black beans, corn and green onions. Add dressing right before serving (along with cilantro and avocados if desired). Season with garlic salt and pepper and serve immediately.
Calories: 564kcal | Carbohydrates: 95g | Protein: 33g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 207mg | Potassium: 1383mg | Fiber: 31g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 9mg | Calcium: 111mg | Iron: 8mg