30-Minute Southwest Quinoa Salad
A colorful, protein-rich Southwest Quinoa Salad tossed with black beans, corn, bell peppers, and zesty lime vinaigrette, perfect as a nutritious lunch, side dish, or meal-prep option for busy days.
Equipment
- 1 Medium Saucepan
- 1 Chef’s Knife
- 1 Large Mixing Bowl
- 1 Small whisk or jar with lid
- 1 Colander or fine-mesh sieve
Ingredients
For the salad:
- 2 tsp olive oil
- 2 cloves garlic minced
- 1 cup quinoa rinsed
- 1 ¾ cups low sodium vegetable broth or water
- 1 cup canned corn drained
- 15 oz black beans rinsed and drained
- 1 red bell pepper chopped
- 4 green onions sliced
- 2 tbsp fresh cilantro minced
- For the lime vinaigrette:
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp chili powder
- ½ tsp ground cumin
- Salt and pepper to taste
For serving (optional):
- Guacamole or sliced avocado
Instructions
- Sauté Garlic: Heat 2 teaspoons of olive oil in a medium saucepan over medium heat. Once warm, add the minced garlic and sauté, stirring constantly, until fragrant and lightly golden, about 1 minute. This step infuses the oil with garlic flavor, which will enhance the quinoa base.
- Cook Quinoa: Add 1 cup of well-rinsed quinoa to the saucepan with the garlic and stir briefly to coat each grain in the oil. Pour in 1 ¾ cups of low-sodium vegetable broth (or water) and bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 12–16 minutes, or until all the liquid is absorbed and the quinoa is tender and fluffy.
- Prepare Lime Vinaigrette: While the quinoa is cooking, combine 3 tablespoons fresh lime juice, 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon chili powder, ½ teaspoon ground cumin, and salt and pepper to taste in a small bowl or jar. Whisk vigorously, or shake in a jar with a secure lid, until the dressing is smooth, emulsified, and fully blended.
- Mix Salad Ingredients: Transfer the cooked quinoa to a large mixing bowl, fluffing it gently with a fork to separate the grains. Add 1 cup drained corn, 15 ounces rinsed black beans, 1 chopped red bell pepper, 4 sliced green onions, and 2 tablespoons minced fresh cilantro. Stir carefully to combine without mashing the ingredients, ensuring an even distribution of flavors and colors.
- Add Dressing and Toss: Pour the prepared lime vinaigrette over the quinoa and vegetable mixture, gently folding it in until all ingredients are lightly coated. Taste and adjust seasoning with additional salt, pepper, or lime juice if desired. This ensures each bite is flavorful and well-balanced.
- Serve or Chill: The salad can be enjoyed immediately at room temperature for a fresh, zesty meal, or chilled in the refrigerator for 30–60 minutes to allow flavors to meld. For added richness, top with guacamole or sliced avocado just before serving.
Notes
- Rinsing Quinoa: Always rinse quinoa thoroughly under cold water to remove the natural bitter coating called saponin. This ensures a clean, nutty flavor.
- Vegetable Variations: Feel free to swap or add vegetables like cherry tomatoes, zucchini, or bell peppers for extra color and nutrients.
- Meal Prep Friendly: This salad holds well in the refrigerator for up to 3–4 days, making it perfect for make-ahead lunches.
- Protein Boost: For additional protein, add grilled chicken, shrimp, or tofu.
- Serving Temperature: The salad can be served chilled, at room temperature, or lightly warmed depending on preference.