Description
This Southwest quinoa salad is a vibrant bowl of goodness packed with texture and bold flavor. Fluffy quinoa meets black beans, sweet corn, creamy avocado, and crisp bell peppers, all tossed in a zesty lime dressing with a hint of cumin. It’s fresh, nourishing, and perfect for meal prep, picnics, or a light yet satisfying lunch. Make it once and enjoy a wholesome salad that’s as beautiful as it is delicious.
Ingredients
For the salad:
1 cup uncooked quinoa
1 cup black beans, drained and rinsed
1 cup corn (fresh, canned, or frozen)
½ red onion, finely diced
1 red bell pepper, diced
1 avocado, diced
Fresh cilantro, chopped
For the dressing:
3 tbsp olive oil
Juice of 1 lime
1 tsp honey
1 small garlic clove, minced
½ tsp ground cumin
Salt to taste
Instructions
Cook the quinoa according to package instructions. Fluff with a fork and let cool completely.
In a large bowl, combine the cooled quinoa, black beans, corn, red onion, and bell pepper.
In a small bowl, whisk together olive oil, lime juice, honey, garlic, cumin, and salt.
Pour the dressing over the salad and toss gently to combine.
Fold in diced avocado and fresh cilantro just before serving.
Serve chilled or at room temperature for best flavor.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner