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The salad in a salad bowl topped with herbs and jalapeños.
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Southwest Quinoa Salad
Prep Time
20 mins
Cook Time
10 mins
Total Time
20 mins
 

This Southwest Quinoa Salad is healthy, nourishing and packed with flavor. The salad is loaded with crunchy veggies, black beans and corn all tossed is a zesty and spiced dressing. It is great for meal prep and makes a great side dish, or as a light lunch or dinner.

Servings: 6 side servings
Author: Helena
Ingredients
  • 1 cup uncooked quinoa, rinsed
  • 2 cups vegetable broth, or water
  • 1 (14oz/400g) canned corn or frozen corn, drained or defrosted
  • 1 (14oz/400g) can black beans, drained and rinsed
  • ½ red onion, chopped
  • 1 red bell pepper, chopped
  • 1 cup cherry tomatos, halved
  • 1 large avocado, roughly chopped
  • ½ cup chopped cilantro or parsley
  • 1 jalapeño, deseeded and finely chopped
Dressing
  • ¼ cup olive oil
  • 1-2 garlic cloves, minced
  • 1-2 tablespoon maple syrup
  • 1 large lime, juiced
  • 1 teaspoon sweet paprika powder or smoked
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red chili flakes (optional)
Instructions
  1. Start by rinsing and cooking the quinoa in vegetable broth instead of water. Follow the package instructions and let cool to room temperature
Dressing
  1. Meanwhile, in a small bowl, stir together all the ingredients for the dressing and set aside.
Salad

  1. Add the cooked and cooled quinoa to a salad bowl, top with all the remaining salad ingredients.

  2. Pour over the dressing and lightly toss to evenly coat the salad. Taste the salad and add more salt and pepper to taste. Top with some extra jalapeño slices and cilantro if desired.