Southwest Quinoa Salad

This nutritious Southwest Quinoa Salad is packed with healthy plant-based ingredients and tossed in a homemade lime dressing. Enjoy as a main dish, side dish, or workweek friendly meal prep. Gluten-free, Oil-free option.

Course Salad

Cuisine American, Mexican

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 489kcal

Author Caitlin Shoemaker

Ingredients

For the Salad:

1 cup quinoa
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/2 teaspoon salt
1 3/4 cup water
15 ounces black beans
10 ounces cherry or grape tomatoes cut in half
1 cup frozen corn thawed
1 red bell pepper small dice
1/4 red onion small dice
1 jalapeno small dice
1/2 bunch cilantro leaves chopped

For the Dressing:

1/4 cup avocado oil or olive oil
2-3 tablespoons lime juice about 2 limes
1 teaspoon agave or maple syrup
1/2 teaspoon kosher salt

US Customary - Metric

Instructions

Cook the Quinoa: Rinse the quinoa and let drain, then add to a pot with the garlic powder, cumin, salt, and water. Bring to a boil over high heat, then cover and reduce the heat to medium-low. Simmer for 15 minutes, then turn the heat off and let sit for 5 minutes before fluffing; set aside to let cool.
Make the Dressing: Add the oil, lime juice, agave, and salt to a small jar. Seal and shake well, until emulsified. Set aside.
Combine: Add the cooled quinoa to a large bowl along with the black beans, tomatoes, corn, bell pepper, onion, jalapeño, and cilantro. Pour the dressing on top and mix well, until evenly distributed.
Serve: Serve immediately, or let sit in the fridge for 15 minutes to chill and allow all flavors to combine. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition