The Quinoa Southwest Salad is a little sweet, a little spicy, very filling and tastes incredibly fresh with summer corn and tomatoes. It doubles as a dip and is a hit as a side dish or a main salad dish. It makes a great weeknight dinner or you can easily double the recipe for a larger crowd.
Cooking time: 20 minutes
Serves: 4 main salad portions or 8 side salad portions
Ingredients
Salad
1 cup quinoa, uncooked
1 cup frozen corn
1 15 oz can black beans, drained and rinsed
1 avocado, peeled, pitted and diced
1 cup green onions, ends removed and thinly sliced
1 cup tomato, diced
2 Tbsp chopped jalapeño, seeds removed (adjust based on your spice preference)
½ cup cilantro, stems removed and chopped
Dressing
1/3 cup lime juice (~3 limes)
1/4 cup olive oil
2 Tbsp cumin
2 tsp salt
1 tsp chili powder (adjust based on your spice preference)
Preparation
Step 1: In a medium sized pot, add the quinoa and 2 cups of water, along with 1/2 tsp salt, 1 tsp cumin and 1/2 tsp neutral flavored cooking oil. Bring the water to a boil, turn to low, cover and let simmer for ~10 minutes. The quinoa should fully absorb all of the water. Remove the quinoa from heat and let sit for 5 minutes. Fluff with a fork and add to a large salad bowl.
Step 2: While the quinoa cooks, bring another small pot of salted water to boil. Cook the frozen corn per the package instructions.
Step 3: Prepare the salad dressing by combing the dressing ingredients in a small bowl.
Step 4: Add the rinsed black beans, avocado, green onions, diced tomato, jalapeño, cilantro and the cooked corn to the salad bowl.
Step 5: Pour the salad dressing on top and toss while mixing all of the ingredients.
This salad is delicious served right away and makes excellent leftovers. It can last in the refrigerator for up to 4 days.
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