Southwestern Quinoa Salad

This Southwestern Quinoa Salad is a vibrant and nutritious dish, perfect for a light meal or a midnight snack. Combining protein-packed quinoa with fresh vegetables and zesty flavors, it’s both satisfying and refreshing.

Ingredients

• Quinoa - 1 cup
• Water - 2 cups
• Black beans - 1 can (400g), rinsed and drained
• Corn - 1 cup, frozen or fresh
• Cherry tomatoes - 1 cup, halved
• Red bell pepper - 1, diced
• Red onion - 1/4, finely chopped
• Cilantro - 1/4 cup, chopped
• Lime juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Avocado - 1, diced (optional)

Steps

1. Rinse the quinoa under cold water to remove its natural coating, which can be bitter.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed.
3. While the quinoa is cooking, prepare the vegetables. In a large bowl, combine the black beans, corn, cherry tomatoes, red bell pepper, red onion, and cilantro.
4. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and black pepper.
5. Once the quinoa is done, let it cool slightly and then fluff it with a fork. Add the quinoa to the vegetable mixture.
6. Pour the dressing over the quinoa and vegetables, and toss gently to combine.
7. If using, gently fold in the diced avocado just before serving. Serve chilled or at room temperature.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber, which can help with digestion and satiety.
• Packed with vitamins and minerals from fresh vegetables and beans.

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