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Southwestern Quinoa Salad
Melissa
6-8 servings
IntermediateCelebrate Cinco de Mayo with this Southwestern Quinoa Salad. It’s as easy as it is flavorful without adding a ton of unnecessary calories
Total Steps
13
Ingredients
20
Tools Needed
1
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Southwestern Quinoa SaladIngredients
- 8 limes lime juice
- 2 limes lime zest
- 1/4 cup olive oil
- 1/2 tablespoon salt
- 1/2 tablespoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 3 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1 teaspoon sugar
- 2 cans black beans (15 oz each)
- 1 unit green bell pepper, diced
- 2 unit red bell peppers, diced
- 1/2 bunch scallions, thinly sliced
- 1 bunch cilantro, chopped
- 1 unit red onion, diced
- 2 unit jalapenos, chopped (and seeded for less spice)
- 4 ears corn on the cob, roasted
- 1 1/2 cups quinoa, cooked
- 2 unit avocados, chopped
Instructions
1
Step 1
Mix all dressing ingredients together and let sit in fridge while preparing salad
2
Step 2
Combine first 7 salad ingredients in a large bowl
3
Step 3
Preheat oven to 400 degrees
4
Step 4
Place cleaned ears of corn directly on oven rack and roast for 25 minutes
5
Step 5
Remove from oven and let chill
6
Step 6
Cut corn kernels off the cob and mix in bowl with other ingredients
7
Step 7
Cook quinoa according to package directions or use pre-cooked quinoa
8
Step 8
Combine quinoa in bowl with salad ingredients
9
Step 9
Toss salad with dressing
10
Step 10
Place in fridge for 1-3 hours
11
Step 11
Remove from fridge and mix in avocado gently
12
Step 12
Serve at room temp
13
Step 13
Enjoy!