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- 1 cup quinoa, thoroughly rinsed - 1 cup black beans, rinsed and drained - 1 cup corn, either fresh off the cob or frozen - 1 red bell pepper, diced into bite-sized pieces - 1 jalapeño, finely chopped (seeds removed for a milder flavor) - 1/2 red onion, finely chopped - 1 avocado, diced into cubes - 1/4 cup fresh cilantro, roughly chopped The main ingredients in this salad bring bright colors and bold flavors. Quinoa serves as the base, giving you protein and fiber. Black beans add heartiness and a nice texture. Corn brings sweetness, while the red bell pepper and jalapeño provide crunch and heat. The onion adds a sharp note, and avocado gives a creamy touch. Finally, cilantro adds freshness that ties everything together. - Juice of 2 limes (about 1/4 cup) - 2 tablespoons extra virgin olive oil - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - Salt and freshly cracked black pepper, to taste The dressing is simple yet packs a punch. Lime juice brightens the flavors while olive oil adds richness. Ground cumin and smoked paprika give warmth and depth. A sprinkle of salt and black pepper balances everything perfectly. - Crumbled feta cheese for a savory topping Feta is a great optional ingredient. It adds a salty bite and a creamy texture that enhances the salad. You can add it if you like a bit more flavor or richness. This salad is a fun mix of tastes and textures. You can easily customize it to your liking with different ingredients or toppings. Enjoy experimenting! {{ingredient_image_2}} - First, rinse 1 cup of quinoa under cold water. This removes the bitter coating called saponin. - In a medium saucepan, add the rinsed quinoa and 2 cups of vegetable broth or water. - Bring the mixture to a rolling boil over medium heat. - Once it boils, reduce the heat to low. Cover it tightly and let it simmer for about 15 minutes. - After the time is up, remove it from heat and let it sit, covered, for 10 minutes. - Use a fork to fluff the quinoa gently. This makes the grains light and airy. - In a large mixing bowl, add 1 cup of black beans, rinsed and drained. - Next, mix in 1 cup of corn, fresh or frozen. - Add 1 diced red bell pepper, 1 finely chopped jalapeño, and 1/2 finely chopped red onion. - Toss in 1/4 cup of fresh cilantro, roughly chopped. Mix all these ingredients well. - After the quinoa cools, fold it into the vegetable mixture. Be gentle to keep the quinoa fluffy. - In a small bowl, whisk together the juice of 2 limes, about 1/4 cup, with 2 tablespoons of extra virgin olive oil. - Add 1 teaspoon of ground cumin and 1/2 teaspoon of smoked paprika. - Season with salt and freshly cracked black pepper. Whisk until combined. - Drizzle the dressing over the salad and toss gently to coat all the ingredients. - Carefully fold in the diced avocado without mashing it. - You can sprinkle crumbled feta cheese on top if you like. This adds a savory touch before serving. - Serve the salad in a large bowl or in single servings. - For a colorful look, add lime wedges and extra cilantro on top. - Add spices like cayenne for heat and oregano for depth. - Top with crumbled feta cheese for a creamy touch. - Rinse quinoa well to remove bitter saponins. This helps make it taste good. - Chop vegetables into small, even pieces for a nice mix and bite. Pro Tips Rinse the Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can make it taste bitter. Cool the Quinoa: Let the cooked quinoa cool down before mixing it with other ingredients to maintain their freshness and prevent mushiness. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand, such as cherry tomatoes, cucumber, or zucchini for added flavor and texture. Make It Ahead: This salad can be made a day in advance; just store it in an airtight container in the fridge. The flavors will meld beautifully overnight! {{image_4}} You can make this salad even heartier. Try adding grilled chicken. It adds a nice smoky flavor. Shrimp is another great choice. Cook it until pink and tender. If you want a plant-based option, use tofu. Just grill or sauté the tofu until golden brown. Each protein brings new taste to the salad. Feel free to switch up the veggies. You can use cherry tomatoes instead of bell pepper. Zucchini or cucumber also works well. If you want a different bean, try chickpeas or kidney beans. Each swap adds a new twist. This salad is all about your taste. Dressing makes a big difference in flavor. For a creamy touch, try adding avocado dressing. It gives a nice richness. You can also use different vinaigrettes. A balsamic vinaigrette can add sweetness. A lemon vinaigrette brings a bright zing. Adjust the dressing to match your mood! To keep your Southwest Quinoa Salad fresh, store it in the fridge. Place it in an airtight container. This helps to prevent moisture loss and keeps flavors intact. I recommend using glass containers. They are easy to clean and do not stain or smell. You can freeze the salad if you want to save it for later. First, separate the components. Freeze the quinoa and beans together. You can freeze the vegetables in a different bag. Avoid freezing the avocado, as it does not freeze well. When you want to eat it, thaw everything in the fridge overnight. Reheat the quinoa gently in the microwave before serving. In the fridge, the salad lasts about three to four days. Check for signs of spoilage before eating. Look for a sour smell, slimy texture, or discoloration. If you notice any of these signs, do not eat it. Enjoy your meal while it is fresh! To make quinoa fluffy, rinsing is key. Rinse the quinoa under cold water. This removes the bitter coating called saponin. It helps the grains taste better. Next, use the right water ratio. I like two cups of broth or water for one cup of quinoa. Bring the mixture to a boil. Then reduce the heat and cover it. Let it simmer for about 15 minutes. After cooking, let it sit for 10 minutes. This resting period helps the grains finish cooking. Finally, fluff the quinoa gently with a fork. This lightens the grains and makes them airy. Yes, you can make this salad ahead of time. I recommend storing it in the fridge for up to three days. To keep the flavors fresh, store the dressing separately. Add it right before you serve. This way, the veggies stay crisp, and the flavors shine. Southwest Quinoa Salad is very healthy. Quinoa is a complete protein. It has all nine essential amino acids. Black beans add fiber and protein, making this dish filling. Fresh veggies like bell peppers and corn offer vitamins and minerals. Avocado provides healthy fats that are great for your heart. This salad is not only tasty but also full of good nutrients. This blog covered how to make a tasty Southwest Quinoa Salad. We explored the main ingredients like quinoa, black beans, and fresh veggies. I shared step-by-step instructions on cooking and mixing for a delicious result. We also discussed tips for serving and adding flavor. You can try different proteins and dressings to personalize it. Storing and freezing your salad is easy, too. Enjoy this nutritious meal that’s packed with flavor! It’s a great way to get healthy foods into your diet.

Vibrant Southwest Quinoa Salad

A colorful and nutritious quinoa salad with black beans, corn, and fresh vegetables, perfect for a light meal or side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Southwest
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth or water
  • 1 cup black beans, rinsed and drained
  • 1 cup corn, either fresh off the cob or frozen
  • 1 piece red bell pepper, diced into bite-sized pieces
  • 1 piece jalapeño, finely chopped (seeds removed for a milder flavor)
  • 1 2 red onion, finely chopped
  • 1 piece avocado, diced into cubes
  • 1 4 cup fresh cilantro, roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 2 teaspoon smoked paprika
  • to taste salt and freshly cracked black pepper
  • optional crumbled feta cheese for a savory topping

Instructions
 

  • In a medium-sized saucepan, add the rinsed quinoa and the vegetable broth (or water). Bring the mixture to a rolling boil over medium heat.
  • Once it reaches a boil, reduce the heat to low, cover with a tight-fitting lid, and allow it to simmer for approximately 15 minutes, or until the quinoa grains are fluffy and all the liquid has been absorbed.
  • After cooking, remove the quinoa from the heat and let it sit covered for 10 minutes. Then, use a fork to fluff the grains gently.
  • In a large mixing bowl, combine the black beans, corn, diced red bell pepper, chopped jalapeño, finely chopped red onion, and fresh cilantro. Mix these ingredients until they are evenly distributed.
  • Once the quinoa has cooled, add it to the bowl with the vegetable mixture, gently folding everything together.
  • In a small mixing bowl, whisk together the lime juice, extra virgin olive oil, ground cumin, smoked paprika, and a sprinkle of salt and pepper until well combined.
  • Drizzle the dressing over the quinoa salad and toss gently, making sure to coat all ingredients well.
  • Carefully fold in the diced avocado, taking care not to mash the pieces.
  • If desired, sprinkle crumbled feta cheese on top for an added layer of flavor just before serving.

Notes

Serve in a large bowl or individual portions, garnished with fresh cilantro and lime wedges.
Keyword healthy, quinoa, salad, vegetarian