Southwest Quinoa Salad
Whether you need an easy side dish to bring along to a potluck or for a weeknight dinner, this southwest quinoa salad with black beans and corn is the perfect recipe for you. With zesty lime dressing and loads of avocado, black beans, corn, cilantro and red onions, you really can't go wrong with this quinoa salad. It's naturally gluten-free, dairy-free and vegan, too!
Prep Time10 mins
Cook Time20 mins
Restings Time1 hr
Total Time1 hr 30 mins
Servings: 8 servings
- 1 cup quinoa uncooked and rinsed
- 2 cups vegetable broth
- 1 cup corn
- 1 1/4 cup cooked black beans from 1 can
- 1/2 green bell pepper diced (about 1/2 cup diced)
- 2 roma tomatoes diced (about 1 1/2 cups diced)
- 1/2 red onion diced (about 1/2 cup)
- 2 tablespoons cilantro diced
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 avocados diced
Add quinoa and vegetable broth to a medium saucepan over medium high heat. Bring to a boil.
Once boiling, turn the temperature to low and cover with a lid. Let the quinoa simmer for 15-20 minutes, until the quinoa has soaked up all the broth.
Remove the quinoa from the heat and fluff with a fork. Let cool completely.
Add the cooked quinoa to a large bowl with the black beans, corn, bell pepper, tomatoes, red onion and cilantro. Set aside.
In a small bowl, whisk together lime juice, olive oil, salt and black pepper.
Pour the lime dressing over the quinoa and toss until coated. Let refrigerator for at least an hour or ready to serve.
Before serving, toss with diced avocado.