Southwest Quinoa Salad Recipe
Serves 610 mins prep15 mins cook
This Gluten-Free Southwest Quinoa Salad with chili-lime vinaigrette is a protein-packed cold quinoa salad that can be made ahead for meal prep, lunch, or dinner.
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What you need
Instructions
0 To cook the quinoa*: Place quinoa in a saucepan and cover with water over medium-high heat. Add in a pinch of salt. Put the lid on, bring it to a boil, and let it simmer for 14-15 minutes. Turn the heat off and let it rest for 10 minutes and then fluff it with a fork. 1 To make the chili-lime dressing: Place olive oil, lime zest, lime juice, garlic, ground cumin, chili powder, salt, and honey in a small jar, put the lid on, and give it a vigorous shake. 2 To Make the Salad: Place black beans, corn, bell pepper, jalapeno, cherry tomatoes, scallions, and red onion in a large salad bowl. Add in the cooked quinoa, cubed avocado, and chopped cilantro. Drizzle it with the dressing. Give it a gentle toss. 3 Serve.View original recipe