Southwest Quinoa Salad
Serves: 8
Total Cook Time: 30
Prep Time: 15
Cook Time: 15
Ingredients
- 4 teaspoons olive oil
- 4 cloves garlic minced
- 2 cups quinoa well rinsed and drained
- 4 cups low sodium vegetable broth or water
- 1 bag frozen corn (10 oz)
- 2 15 ounce can black beans rinsed and drained
- 2 red bell pepper chopped
- 4 tablespoons minced fresh cilantro
- guacamole or avocado slices (if desired)
For the lime vinaigrette:
- 1/2 cup fresh lime juice
- 2 tablespoons olive oil
- 2 tablespoon honey
- 2 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
Instructions
- Heat the 4 teaspoons olive oil in a large pot 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 15 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, 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.
