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Southwest quinoa salad in a blue plate.
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Southwest Quinoa Salad

Prep Time20 minutes
Cook Time17 minutes
Total Time37 minutes
Servings: 6 servings
Author: Aleksandra

Ingredients

for the quinoa:

  • 2 teaspoons olive oil
  • 1 clove garlic pressed through a garlic press
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 cup (190g) quinoa
  • 1 3/4 cups water
  • 1/2 teaspoon fine sea salt
  • pinch of black pepper

for the cilantro lime vinaigrette:

  • 1/4 cup (60ml) olive oil
  • 2 tablespoons lime juice
  • zest of 1 lime
  • 1/2 tablespoon honey
  • 1 clove garlic pressed through a garlic press
  • small bunch of cilantro about 3-4 tablespoons chopped cilantro
  • 1/4 teaspoon dried coriander
  • 1/4 teaspoon Dijon mustard
  • salt and pepper to taste

other ingredients:

  • 2/3 of a can (14-oz or 400ml) black or kidney beans
  • 1 can (14-oz or 400ml) corn or 1 1/2 cups (285g) corn kernels which is about 2 1/2 corn cobs
  • 1 red bell pepper
  • 1 avocado
  • 10 cherry or grape tomatoes

Instructions

  • Cook quinoa: rinse quinoa on a sieve, drain well. Heat olive oil in a small/medium pot, add garlic, chili powder, cumin, and cook for 20-30 seconds. Add quinoa and stir well with the spices, cook, stirring, for 30-60 seconds. Add water, salt, and pepper. Stir well and bring to a boil. Cover the pot, reduce the heat to low, and simmer for 15-17 minutes or until water is absorbed. Take the pot off the heat, open it to release steam, then cover again, and leave to rest for 10 minutes. Fluff the quinoa with a fork. Leave to cool.
  • Make the vinaigrette: Add all the ingredients to a medium jar, close the lid, and shake intensely until all the ingredients are well-combined.
  • Alternatively, you can make the dressing in a food processor (you won't have to chop cilantro and garlic). Add all the ingredients except olive oil to a food processor container, mix until cilantro is finely chopped. Add olive oil and mix briefly at low speed until combined.
  • Prepare other ingredients: rinse beans and corn, drain well. Cut bell pepper and avocado into cubes. Cut cherry tomatoes in half if they´re small or in quarters if they´re larger.
  • Assemble: add all the ingredients to a large bowl. Stir until well combined. Season well with salt and pepper to taste.
  • Serve with lime wedges on the side.
  • Enjoy!

Notes

Calories = 1 serving (1/6 of the recipe). This is only an estimate!

Nutrition

Calories: 508kcal