Southwestern Quinoa Salad Recipe
This Southwest Quinoa Salad is bursting with fresh corn, cherry tomatoes, cilantro and black beans. It's got a ton of texture going on and a whole lot of flavor!
- 2 tbsp. olive oil, divided
- 1 c. tricolor quinoa
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. cumin
- 1/4 tsp. coriander
- 1/4 tsp. onion powder
- 1/8 tsp. ground black pepper
- 2 c. water or chicken broth
- 1 c. fresh or frozen corn
- 1/4 c. finely diced red onion
- 1/2 jalapeño, minced
- 15 oz. can black beans, rinsed and drained
- 1/2 c. cherry tomatoes, halved
- 1/4 c. chopped cilantro
- 1 green onion, sliced
- 1 lime, juiced
Rinse quinoa in a fine mesh sieve to remove dirt or debris.
In a large saucepan set over medium heat, add 1 tablespoon of olive oil. Toast quinoa and seasonings and spices for 2-3 minutes or until fragrant. Add broth or water. Bring to a boil, cover and cook for 15-20 minutes or until tender.
Meanwhile, in large skillet set over medium heat, add remaining tablespoon of olive oil. When the oil is hot, add the corn and cook for 3-4 minutes, then add the onion and jalapeño. Cook for 3-4 minutes before stirring in the black beans. Remove from the heat and allow to cool.
Once the quinoa has cooled (warm to the touch), place in a large mixing bowl and toss with the corn and bean mixture, cherry tomatoes, cilantro, green onion, and lime juice.
Season with salt and pepper to taste. Serve warm or cold.
Calories: 474kcalCarbohydrates: 75gProtein: 19gFat: 11gSaturated Fat: 1gSodium: 306mgPotassium: 875mgFiber: 15gSugar: 3gVitamin A: 310IUVitamin C: 15.1mgCalcium: 66mgIron: 5.4mg