Southwest Quinoa Salad

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1/2 cup corn kernels (fresh, canned, or frozen)
• 1/2 cup black beans, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 avocado, diced
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 Rinse quinoa under cold water until the water runs clear.
2. 2 In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
3. 3 Let quinoa cool to room temperature.
4. 4 In a large bowl, combine cooked quinoa, cherry tomatoes, corn, black beans, red onion, and cilantro.
5. 5 In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
6. 6 Pour the dressing over the quinoa mixture and toss to coat.
7. 7 Gently fold in the diced avocado.
8. 8 Serve immediately or chill in the refrigerator for an hour to let flavors meld.

Nutrition

Tips

• For a smoky flavor, use chipotle chili powder.
• If using frozen corn, thaw and drain before adding.
• Add a handful of chopped fresh jalapeños for an extra kick.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Add avocado after reheating to prevent browning.

Serving Suggestions

• Pair with grilled chicken for a heartier meal.
• Serve with warm corn tortillas and a dollop of sour cream.

FAQ