A healthy Southwest Quinoa Salad with zesty lime vinaigrette. This cold quinoa salad can be made ahead for meal prep lunches or dinners.
Quinoa is an incredible base for servings of mixed greens since it absorbs the kinds of the dressing and flavors until it is extra delightful. This southwest quinoa salad has crunchy red ringer pepper, sweet corn and dark beans. The kinds of stew and lime make the ideal southwest dressing!.I love to make a clump of this quinoa salad on Sunday and afterward have it for lunch during the week. It’s filling and extra delicious with custom made guacamole. I partition it into singular feast prep compartments for in and out lunch parcels.
Quinoa is one of my most loved superfoods in light of the fact that the small seeds contain such a lot of sustenance. Quinoa contains the entirety of the fundamental amino acids, which makes it a total protein. This makes quinoa an incredible wellspring of protein in vegan meals.You can make this southwest quinoa salad with white or red quinoa. All quinoa has a nutty, natural flavor. This flavor is more grounded in red quinoa and milder in white quinoa. Red quinoa likewise has a chewier, nearly crunchy surface.
A healthy Southwest Quinoa Salad with zesty lime vinaigrette. This cold quinoa salad can be made ahead for meal prep lunches or dinners.
Ingredients
For the salad:
- 2 teaspoons olive oil
- 2 cloves garlic (minced)
- 1 cup quinoa (well rinsed and drained)
- 1 3/4 cups low sodium vegetable broth (or water)
- 1 cup canned corn (drained)
- 15 ounce can black beans (rinsed and drained)
- 1 red bell pepper (chopped)
- 4 green onions (sliced)
- 2 tablespoons minced fresh cilantro
For the lime vinaigrette:
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- salt and pepper (to taste)
For serving:
- guacamole or avocado (if desired).
Instructions
- Heat the 2 teaspoons olive oil in a medium saucepan over medium heat. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat, cover, and simmer until the liquid has been absorbed, about 12-16 minutes. Remove from the heat.
- While the quinoa cooks, prepare the lime vinaigrette. In a small bowl or jar, combine the dressing ingredients. Whisk (or shake in a jar with a lid) until well combined.
- Transfer the cooked quinoa to a large bowl and stir in the corn, black beans, bell pepper, green onions and cilantro. Add the dressing and stir gently to combine. Taste and adjust seasonings as necessary.
- Serve salad warm or cold, with guacamole or sliced avocado if desired.
Notes
Quinoa salad can be stored for 3-4 days in the refrigerator.
