Southwest Quinoa Salad

In recent years, quinoa salads have surged in popularity across various culinary landscapes. This ancient grain, once a staple of the Andean diet, has caught the attention of health-conscious eaters and food enthusiasts alike. With its nutty flavor and delightful texture, quinoa serves as an excellent base for myriad salads, especially the vibrant and flavorful Southwest Quinoa Salad.

Brighten up your meal with this delicious Southwest Quinoa Salad recipe! Packed with protein, fiber, and colorful veggies like black beans, corn, and avocado, this dish is a nutritious powerhouse that’s perfect for lunch or as a side. The zesty lime-cumin dressing ties everything together, making every bite vibrant and satisfying. Ideal for any occasion, try this salad for a healthy and flavorful addition to your table! #QuinoaSalad #HealthyEating #VegetarianRecipes #Foodie #HealthyChoices

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Ingredients

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (frozen or canned)

1 red bell pepper, diced

1 avocado, diced

1 small red onion, finely chopped

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

Juice of 2 limes

1/4 cup olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Optional: Jalapeño slices for a kick

Instructions

Cook the Quinoa: In a medium pot, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it cool.

Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, cumin, smoked paprika, salt, and pepper. Adjust seasoning to taste.

Combine Salad Ingredients: In a large mixing bowl, add the cooled quinoa, black beans, corn, diced red bell pepper, diced avocado, chopped red onion, halved cherry tomatoes, and fresh cilantro.

Add Dressing: Pour the dressing over the salad and gently toss until everything is well coated.

Optional Kick: If you'd like some heat, add sliced jalapeños and toss to combine.

Chill and Serve: Allow the salad to sit in the refrigerator for at least 30 minutes before serving to let the flavors meld. Serve chilled or at room temperature.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6