Description
This Southwest Quinoa Salad with Lime Vinaigrette is a refreshing and flavorful dish that combines protein-packed quinoa with colorful bell peppers, black beans, corn, and avocado, all tossed in a zesty lime vinaigrette.
Ingredients
Units
Scale
For the Salad:
- 1 cup quinoa, rinsed
- 1 3/4 cups water or vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
For the Lime Vinaigrette:
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Cook Quinoa: In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until quinoa is cooked and liquid is absorbed.
- Prepare Vinaigrette: In a small bowl, whisk together lime juice, olive oil, garlic, honey, salt, and pepper.
- Assemble Salad: In a large bowl, combine cooked quinoa, black beans, corn, bell peppers, red onion, avocado, and cilantro. Pour the lime vinaigrette over the salad and toss gently to coat.
- Serve: Chill the salad for at least 30 minutes before serving to allow the flavors to meld together. Garnish with additional cilantro if desired.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- You can customize this salad by adding ingredients like cherry tomatoes, jalapenos, or grilled chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
