Southwestern Quinoa Salad

Southwestern Quinoa Salad





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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