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Southwestern Quinoa Salad

Southwestern Quinoa Salad

Ingredients

Scale

Dressing:

  • zest and juice of one or two limes (about 1/4 cup juice)
  • 1 tablespoon white wine vinegar
  • 1/4 cup Olive Oil
  • 1/2 tablespoon honey (optional)
  • 1 teaspoon cumin
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon garlic powder (may use fresh minced garlic)
  • 1/2 teaspoon of salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)

Salad:

  • 1 bell pepper (any color) diced small
  • 1 1/2 cups of grape or cherry tomatoes, halved
  • 1/4 cup chopped parsley, cilantro or a combination
  • 4 green onions, white and green parts, sliced thinly on the diagonal
  • 1 can black beans, rinsed and drained
  • 3 cups cooked quinoa, cooled

Instructions

Cook Quinoa according to package directions 1 cup uncooked) or check my post on Quinoa for the best Light, Fluffy, Quinoa. Best if quinoa is room temperature or cooled.

In a medium-sized bowl, whisk together dressing ingredients, the lime & zest, vinegar, olive oil, honey, cumin, red pepper flakes, garlic powder, and salt & pepper. Add vegetables and herbs first, tossing to coat. If time allows, let sit for 20 to 30 minutes, then add the black beans and the cooked and slightly cooled Quinoa. Mix together and serve at room temperature or refrigerate as desired.

Keywords: Beans, Bell Peppers, canned beans, Cherry Tomatoes, Dried Beans, Green Onion, Lime, Main dish salad, Mexican or Southwestern, Quinoa, Red onion, Salad, Tomatoes, Vegetarian Meal.

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