Southwest Quinoa Salad Recipe

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Read More : Country Breakfast Skillet Recipe

Southwest Quinoa Salad Recipe

Prep:15 Minscook:15 Minstotal:30 Mins

A good for you Southwest Quinoa Salad amongst zesty lime vinaigrette. This common frigidity quinoa salad tin sack last made ahead for repast prep lunches or dinners.

Ingredients:

FOR THE SALAD:

• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 1 loving cup quinoa, good rinsed as well as drained
• 1 3/4 cups depression sodium vegetable broth or water
• 1 loving cup canned corn, drained
• 15 ounce tin sack dark beans, rinsed as well as drained
• 1 ruby bell pepper, chopped
• 4 light-green onions, sliced
• 2 tablespoons minced fresh cilantro

FOR THE LIME VINAIGRETTE:

• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• salt as well as pepper, to taste

FOR SERVING:

• guacamole or avocado, if desired

Directions:

• Heat the ii teaspoons olive petroleum inwards a medium saucepan over medium heat. Add the garlic as well as saute until fragrant, stirring, most 1 minute. Add the quinoa as well as vegetable broth (or water) as well as take to a boil. Reduce the heat, cover, as well as simmer until the liquid has been absorbed, most 12-16 minutes. Remove from the heat.
• While the quinoa cooks, set upwards the lime vinaigrette. In a pocket-size bowl or jar, combine the dressing ingredients. Whisk (or milkshake inwards a shock amongst a lid) until good combined.
• Transfer the cooked quinoa to a big bowl as well as stir inwards the corn, dark beans, bell pepper, light-green onions as well as cilantro. Add the dressing as well as stir gently to combine. Taste as well as conform seasonings every bit necessary.
• Serve salad warm or cold, amongst guacamole or sliced avocado if desired.