Description

Experience a burst of flavor with this Delightful Southwest Quinoa Salad, combining nutty quinoa, fresh vegetables, and a zesty lime dressing. Perfect for summer gatherings or as a nutritious weeknight dinner, this salad is easy to prepare and packed with vibrant colors and textures that will impress your guests and satisfy your taste buds.

Ingredients

Scale

1 cup tri-color quinoa
2 cups water
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1 red bell pepper, diced
1 cup canned black beans, drained and rinsed
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
Juice of 2 limes
3 tablespoons extra virgin olive oil
Salt and pepper to taste

Instructions

Rinse quinoa under cold water in a fine-mesh strainer. Combine with water in a medium saucepan.
Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Allow it to cool slightly.
While quinoa cooks, chop cherry tomatoes, cucumber, red bell pepper, red onion, and cilantro.
In a large mixing bowl, combine the cooled quinoa with chopped vegetables and black beans.
In a small bowl or jar, whisk together olive oil, lime juice, salt, and pepper.
Drizzle dressing over the salad mixture and toss gently until well combined. Serve chilled or at room temperature.

Nutrition

Serving Size: 1 cup (240g)
Calories: 330
Sugar: 3g
Sodium: 200mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg

Keywords: Rinse quinoa thoroughly to remove bitterness from saponins. Customize your salad by adding diced avocado or swapping in seasonal vegetables like zucchini or corn for added flavor. To enhance the dish further, consider pairing it with grilled chicken or shrimp.