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Southwest Quinoa Salad with Lime Vinaigrette

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A vibrant and nutritious Southwest-inspired quinoa salad loaded with black beans, corn, peppers, and a zesty lime vinaigrette – perfect as a main or side dish.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or thawed frozen)
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1 avocado, diced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup olive oil
  • 3 tbsp fresh lime juice
  • 1 garlic clove, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt and pepper to taste

Instructions

  1. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
  2. In a large bowl, combine cooked quinoa, black beans, corn, bell pepper, red onion, avocado, and cilantro.
  3. In a small bowl or jar, whisk together olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper.
  4. Pour the vinaigrette over the salad and toss to combine.
  5. Top with crumbled feta if using, and serve chilled or at room temperature.

Notes

  • For a vegan version, omit the feta cheese.
  • Can be made up to 2 days in advance – just add avocado before serving.
  • Great as a meal prep option or picnic dish.

Nutrition

Find it online: https://ukfinda.com/southwest-quinoa-salad-with-lime-vinaigrette/