Southwest Quinoa Salad
Recipe from Two Peas and Their Pod
Quinoa salad made with black beans, corn, tomatoes, bell pepper, avocado, onion, and a flavorful cilantro lime vinaigrette. This is the perfect salad for potlucks, parties, or meal prep!
Servings: 8
Calories: 194kcal
Ingredients
- 1 cup quinoa
- 2 cups water
- Pinch of kosher salt
- 15 oz can black beans, rinsed and drained
- 1 red bell pepper, chopped
- 1 cup grape tomatoes, halved
- 1 cup fresh corn, raw or charred
- 1 large avocado, chopped
- 1/2 cup diced red onion
- Kosher salt and black pepper, to taste
- Cilantro Lime Vinaigrette
Instructions
- Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
- In a large bowl, combine the cooked quinoa, black beans, bell pepper, tomatoes, corn, avocado, and red onion. Season with salt and pepper, to taste.
- Drizzle with cilantro lime vinaigrette and stir until well combined. Taste and season with additional salt and pepper, if necessary. Serve!
Nutrition
Calories: 194kcal | Carbohydrates: 31g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 215mg | Potassium: 544mg | Fiber: 8g | Sugar: 3g | Vitamin A: 697IU | Vitamin C: 28mg | Calcium: 39mg | Iron: 2mg