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Southwest Quinoa Salad

A colorful quinoa salad with black beans, cooked corn, crunchy vegetables, and a lime dressing. Serve as a generous side or a light meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting and cooling 25 minutes
Total Time 1 hour
Course Salad
Cuisine American
Servings 4 servings

Ingredients
  

Quinoa

  • 1 cup quinoa Rinsed and drained
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt For quinoa preparation
  • 1 3/4 cup water

Salad

  • 15 ounces black beans Canned, drained and rinsed
  • 10 ounces cherry or grape tomatoes Cut in half
  • 1 cup frozen corn Cook according to package directions, drain, and cool
  • 1 medium red bell pepper Small dice
  • 1/4 cup red onion Small dice
  • 1 whole jalapeno Small dice, adjust for spice preference
  • 1/2 bunch cilantro leaves Chopped

Lime dressing

  • 1/4 cup avocado oil Or olive oil
  • 2-3 tablespoons lime juice Start with 2 tablespoons; add up to 1 more after tasting
  • 1 teaspoon agave Or maple syrup
  • 1/2 teaspoon kosher salt For dressing

Instructions
 

  • Wash quinoa under running water in a fine strainer. Put it in a saucepan with 1¾ cups water, garlic powder, cumin, and the cooking salt. Bring to a simmer, cover, and cook on low approximately 15 minutes, until the liquid is absorbed.
  • Take the pan off the burner and keep covered for 5 minutes. Separate the grains with a fork, transfer to a shallow dish, and cool about 20 minutes, until no longer warm.
  • Prepare frozen corn using its package instructions. Drain and cool. Rinse and drain the canned beans; halve the tomatoes and finely chop pepper, onion, jalapeno, and cilantro.
  • Combine oil, 2 tablespoons lime juice, sweetener, and dressing salt in a screw-top jar; shake well.
  • Fold cooled quinoa, corn, beans, and chopped vegetables together. Coat with dressing, taste, and add up to 1 further tablespoon of lime juice if needed. Serve cool or refrigerate 15 minutes before serving.

Notes

Use one 15-ounce can of beans and ¼ teaspoon cumin in this version. Frozen corn must be cooked as labeled, then cooled. Timing includes a 5-minute covered rest and about 20 minutes of grain cooling; an optional 15-minute final chill is additional. Store cold for 3–4 days.
Keyword southwest quinoa salad