Description
Southwest quinoa delight brings zesty Mexican-inspired flavors to your plate with a protein-packed twist. Crisp vegetables, spicy seasonings, and hearty quinoa combine for a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein and Grains:
- 1 cup quinoa, well rinsed and drained
- 15 ounces (425 grams) black beans, rinsed and drained
- 1 cup canned corn, drained
Vegetables and Herbs:
- 1 red bell pepper, chopped
- 4 green onions, sliced
- 2 cloves garlic, minced
- 2 tablespoons fresh cilantro, minced
Cooking and Dressing Ingredients:
- 2 teaspoons olive oil
- 1 ¾ cups low sodium vegetable broth or water
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat a medium saucepan and warm olive oil over medium flame, creating a fragrant base for the quinoa.
- Infuse the oil with minced garlic, sautéing until the aroma fills the kitchen and the garlic softens slightly.
- Introduce quinoa to the pan, pouring in vegetable broth, then elevate the heat to trigger a boiling point.
- Reduce the temperature to low, cover the saucepan, and allow the quinoa to gently simmer until liquid is completely absorbed, transforming the grains into a fluffy texture.
- Craft the zesty lime vinaigrette by whisking lime juice, olive oil, honey, chili powder, cumin, salt, and pepper in a separate mixing bowl until the ingredients harmonize into a smooth dressing.
- Transfer the perfectly cooked quinoa to a spacious mixing bowl, creating a canvas for the vibrant ingredients.
- Artfully layer corn, black beans, diced red bell pepper, chopped green onions, and fresh cilantro into the quinoa base.
- Drizzle the prepared lime vinaigrette over the salad, gently folding the ingredients to ensure even distribution and balanced flavors.
- Taste and adjust seasonings, allowing the individual components to shine.
- Serve the quinoa salad either warm or chilled, with optional garnishes like creamy guacamole or sliced avocado for an extra layer of indulgence.
Notes
- Meal Prep Magic: Whip up this quinoa salad in advance and store in the refrigerator for up to 5 days, making it perfect for quick lunches or dinner.
- Protein Power: Packed with plant-based protein from quinoa, black beans, and optional avocado, this dish delivers a nutritious punch for active lifestyles.
- Flavor Boost: The zesty lime vinaigrette adds a bright, tangy kick that elevates the entire dish from simple to spectacular.
- Veggie Versatility: Easily swap or add vegetables based on seasonal availability or personal preference without compromising the recipe’s core flavors.
- Gluten-Free Goodness: Naturally gluten-free and suitable for various dietary needs, this Southwest-inspired salad welcomes everyone to the table.
- Temperature Flexibility: Enjoy this quinoa delight warm straight from the pot or chilled as a refreshing cold salad, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Southwestern American
Nutrition
- Serving Size: 4
- Calories: 310
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg