Southwestern Quinoa Salad with Lime Cilantro Dressing
15min
15min
4
385
Chef's Note
For the best flavor, toast the quinoa in a dry pan for 2-3 minutes before cooking it in broth. This brings out a nutty flavor that complements the southwestern ingredients beautifully. You can also prepare the components ahead of time and assemble just before serving for a quick weekday lunch.
Tags
Ingredients
1 cup quinoa
2 cups vegetable broth
1 can (15 oz), drained and rinsed black beans
1 cup (fresh or frozen, thawed) corn kernels
1 medium, diced red bell pepper
1 cup, halved cherry tomatoes
1/2 cup, finely diced red onion
1 large, diced avocado
1/2 cup, chopped (plus extra for garnish) fresh cilantro
1/4 cup (about 2 limes) lime juice
3 tablespoons extra virgin olive oil
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 clove, minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup, toasted pepitas (pumpkin seeds)
Instructions
- 1
Rinse 1 cup of quinoa under cold water using a fine-mesh strainer until water runs clear.
- 2
In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is tender.
- 3
Remove quinoa from heat, fluff with a fork, and let cool to room temperature (about 10 minutes).
- 4
While quinoa is cooking, prepare the vegetables: dice 1 red bell pepper, halve 1 cup of cherry tomatoes, finely dice 1/2 cup of red onion, and dice 1 large avocado.
- 5
In a small bowl, whisk together 1/4 cup lime juice, 3 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the dressing.
- 6
In a large bowl, combine the cooled quinoa, 1 can of drained black beans, 1 cup of corn kernels, the diced red bell pepper, halved cherry tomatoes, and diced red onion.
- 7
Pour the dressing over the salad and gently toss to combine.
- 8
Fold in the diced avocado and 1/2 cup chopped cilantro just before serving to prevent browning and maintain freshness.
- 9
Garnish with toasted pepitas and additional cilantro if desired.
- 10
For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
Nutrition Information (per serving)
385
12g
48g
18g
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