Southwest Quinoa Salad

Quinoa is quickly becoming one of my favorites grains.  It’s just so versatile, especially as the base for a nutritious, protein packed salad.  After trying a Southwest quinoa salad from my local grocery store deli, I knew I could probably recreate it at home.

This salad is flavorful, but not too spicy. You could always replace the jalapeno with some chopped green onions if you prefer and even milder version. I usually enjoy it as a quick, healthy lunch.  It keeps for several days in the refrigerator.

Southwest Quinoa Salad

Southwest Quinoa Salad
 
Prep time
Cook time
Total time
 
Serves: 6 servings
Ingredients
Salad:
  • 2 cups cooked, cooled quinoa (1 cup raw will equal about 2 cups cooked)
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped red onion
  • 1-2 cloves garlic, minced
  • 1 small jalapeno, seeded and finely chopped
  • 1/3 cup chopped fresh cilantro
Dressing:
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • Juice of one lime
Instructions
  1. Combine the ingredients for the salad in a medium bowl and toss together.
  2. In a small bowl, whisk together the dressing ingredients. Pour over salad and mix well.
  3. Chill for at least 2 hours before serving.

Who Dished It Up First: This is an original recipe.

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Comments

  1. I LOVE quinoa!

  2. I’ve been looking for a good southwest quinoa recipe lately!! I’m excited to try this!

  3. I am so going to try this, love the recipe and dressing.

  4. Looks good! I’ll have to try this one day….

  5. Looks great! I’ve made a similar dish – without the red pepper and using less spices but I want to try yours!

  6. yummy! I will have to make this the next time I have the girls over. There is no way my boys would eat this, but I could live off this kind of food.

  7. I made this for dinner tonight. It was fantastic- the right amount of flavor and heat. I only cooked 1 1/4 cups of quinoa because that is all I had I hand and I used the whole pepper. It seemed to be a good ratio of sauce:veggies:quinoa.
    A great recipe for summer!

  8. So glad you liked it L. :)

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