Name: Southwest Quinoa Salad with Zesty Lime Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 cup quinoa, rinsed; 2 cups vegetable broth or water; 1 cup black beans, drained and rinsed; 1 cup corn (fresh, frozen, or canned); 1 red bell pepper, finely diced; 1 green bell pepper, finely diced; 1 cup cherry tomatoes, halved; 1 avocado, diced; 1/4 cup red onion, finely chopped; 1/4 cup cilantro, chopped; Juice of 2 limes; 2 tablespoons olive oil; 1 teaspoon cumin; Salt and pepper, to taste

Description

A vibrant and flavorful quinoa salad packed with colorful veggies and zesty lime dressing, perfect for meal prep and satisfying cravings.

Ingredients

Scale

1 cup quinoa, rinsed
2 cups vegetable broth or water
1 cup black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 cup cherry tomatoes, halved
1 avocado, diced
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
Juice of 2 limes
2 tablespoons olive oil
1 teaspoon cumin
Salt and pepper, to taste

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Instructions

Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside to cool.
Prep the veggies: While the quinoa is cooling, chop up all your colorful veggies—red and green bell peppers, cherry tomatoes, red onion, and avocado—into bite-sized pieces.
Combine ingredients: In a large bowl, combine the cooled quinoa, black beans, corn, diced peppers, cherry tomatoes, avocado, and red onion. Gently mix together until everything is evenly distributed.
Make the dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper. Adjust the seasoning to taste.
Dress the salad: Pour the zesty lime dressing over the salad and toss well to coat all the ingredients in that vibrant flavor.
Garnish and serve: Fold in the chopped cilantro for a fresh touch. Serve immediately or store in the fridge for meal prep!

Notes

This salad keeps well in the fridge for up to 4 days. Store the dressing separately to keep the salad fresh and crunchy.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: No-Cook
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 3g
Sodium: 250mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg