Southwest Quinoa Salad
A cooked quinoa salad with black beans, corn, bell pepper, red onion and cilantro in a lime-cumin vinaigrette, built to actually hold up over several days of meal prep.
Ingredients
- 1 cup quinoa, rinsed
- 1¾ cup water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 1 red bell pepper, diced
- ½ red onion, diced
- ¼ cup fresh cilantro, chopped
- 1 avocado, diced (optional, add fresh atserving)
- 3 tbsp lime juice
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 clove garlic, minced
- ½ tsp chili powder
- Salt to taste
Instructions
- Rinse the quinoa under cold water for about 30 seconds.
- Combine quinoa and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer 15 minutes.
- Remove from heat, let sit covered 5 minutes, then fluff with a fork.
- Whisk lime juice, olive oil, cumin, garlic, chili powder and salt together in a small jar.
- Combine cooled quinoa with black beans, corn, bell pepper and red onion in a large bowl.
- Store the dressing separately until ready to serve.
- Toss individual portions with dressing and top with fresh cilantro and avocado just before eating.