Description
Experience the vibrant flavors and textures of our Southwest Quinoa Salad, a refreshing dish that’s perfect for warm weather gatherings. This colorful salad combines fluffy quinoa, crunchy bell peppers, creamy avocado, and zesty lime dressing to create a celebration of taste in every bite. Ideal for summer picnics or as a light meal, this quick-to-make recipe is sure to impress friends and family alike.
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) black beans, rinsed
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers (assorted colors), diced
- ½ cup fresh cilantro, chopped
- 1 ripe avocado, diced
- Juice of 2 limes
- 3 tbsp extra virgin olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. In a medium saucepan, combine with 2 cups of water and bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Let sit covered for an additional 5 minutes before fluffing with a fork.
- While quinoa cooks, chop bell peppers and cherry tomatoes into bite-sized pieces. Dice avocado just before serving.
- In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
- In a large bowl, combine cooked quinoa with black beans, veggies, cilantro, and dressing; toss gently to mix without mashing the avocado.
- Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 280
- Sugar: 2g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg