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Southwest Quinoa Salad Recipe
Southwest Quinoa Salad is bursting with freshness. It’s got a ton of texture going on and a lot of flavour!
PREP TIME10 mins
COOK TIME25 mins
TOTAL TIME35 mins
COURSESalad
CUISINEMexican
SERVINGS4
CALORIES474 kcal
INGREDIENTS
- 2 tbsp. Olive oil, divided
- 1 c. tricolour quinoa
- 1 tsp. Garlic powder
- 1/2 tsp. Salt
- 1/4 tsp. Cumin
- 1/4 tsp. Coriander
- 1/4 tsp. Onion powder
- 1/8 tsp. Ground black pepper
- 2 c. water or chicken broth
- 1 c. fresh or frozen corn
- 1/4 c. finely diced red onion
- 1/2 jalapeño, minced
- 15 oz. can of black beans, rinsed and drained
- 1/2 c. cherry tomatoes, halved
- 1/4 c. chopped cilantro
- 1 green onion, sliced
- 1 lime, juiced
INSTRUCTIONS
- Rinse quinoa in a fine mesh sieve to remove dirt or debris.
- In a large saucepan set over medium heat, add 1 tablespoon of olive oil. Toast quinoa and seasoning and spices for 2-3 minutes, or until fragrant. Add broth or water. Bring to a boil, cover and cook for 15-20 minutes or until tender.
- Meanwhile, in a large frying-pan set over medium heat, add the remaining tablespoon of olive oil. When the oil is hot, add the corn and cook for 3-4 minutes, then add the onion and jalapeño. Cook for 3-4 minutes before stirring in the black beans. Remove from the heat and allow cooling.
- Once the quinoa has cooled (warm to the touch), place in a large mixing bowl and toss with the corn and bean mixture, cherry tomatoes, cilantro, green onion, and lime juice.
- Season with salt and pepper to taste. Serve warm or cold.
NUTRITION
Calories: 474kcalCarbohydrates: 75gProtein: 19gFat: 11gSaturated Fat: 1gSodium: 306 mgPotassium: 875 mgFiber: 15gSugar: 3gVitamin A: 310IUVitamin C: 15.1 mgCalcium: 66mgIron: 5.4 mg
