Southwest Quinoa Salad with Lime Vinaigrette
A vibrant and nutritious Southwest-inspired quinoa salad loaded with black beans, corn, peppers, and a zesty lime vinaigrette—perfect as a main or side dish for healthy comfort food and easy weeknight dinners.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 medium red bell pepper, diced
- 1/2 medium red onion, finely chopped
- 1 medium avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup olive oil
- 3 tablespoons fresh lime juice
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- to taste salt and pepper
Instructions
- Rinse quinoa under cold water to remove bitterness.
- In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
- Fluff quinoa with a fork and let cool to room temperature.
- In a large mixing bowl, combine cooked quinoa, black beans, corn, diced red bell pepper, chopped red onion, diced avocado, and chopped cilantro.
- In a small bowl or jar, whisk together olive oil, fresh lime juice, minced garlic, ground cumin, chili powder, salt, and pepper until well combined.
- Pour the lime vinaigrette over the salad and toss gently until everything is evenly coated.
- If using, sprinkle crumbled feta cheese on top just before serving.
- Serve chilled or at room temperature. Enjoy your fresh, protein-packed meal!
Nutrition
Serving: 1peopleCalories: 410kcalCarbohydrates: 42gProtein: 12gFat: 22gSaturated Fat: 4gCholesterol: 10mgSodium: 420mgFiber: 7gSugar: 3g
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