Description
A vibrant and healthy Southwestern Quinoa Fiesta Salad packed with protein-rich quinoa, black beans, fresh vegetables, and a zesty lime-cumin dressing. Perfect for a light lunch or as a colorful side dish that combines fresh, wholesome ingredients with bold southwestern flavors.
Ingredients
Scale
Salad Ingredients
- 1 cup quinoa
- 1 can (15 oz) black beans, rinsed
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers (mixed colors), chopped
- ½ cup fresh cilantro, chopped
Dressing Ingredients
- 3 tbsp lime juice (freshly squeezed)
- 2 tbsp olive oil (extra virgin)
- 1 tsp cumin
- ½ tsp chili powder
- Salt and pepper to taste
Instructions
- Prepare Quinoa: Rinse quinoa under cold water until the water runs clear to remove any bitterness. In a saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes until the quinoa is fluffy and all the water is absorbed.
- Chop Vegetables: While the quinoa cooks, halve the cherry tomatoes and chop the bell peppers into bite-sized pieces to prepare for mixing.
- Mix Salad Base: In a large bowl, combine the cooked quinoa with rinsed black beans, chopped cherry tomatoes, bell peppers, and cilantro. Stir gently to evenly distribute the ingredients without mashing.
- Make Dressing: In a small bowl, whisk together freshly squeezed lime juice, extra virgin olive oil, cumin, and chili powder to create a vibrant southwestern dressing.
- Combine and Season: Drizzle the dressing over the salad mixture. Toss gently until everything is well coated. Taste and add salt and pepper as needed to adjust the flavor balance.
Notes
- Rinsing quinoa is important to remove its natural bitter coating called saponin.
- Feel free to add avocado for extra creaminess.
- This salad can be served warm or chilled for a refreshing meal.
- Leftovers keep well in the refrigerator for up to 3 days.
- For added crunch, sprinkle toasted pumpkin seeds or chopped nuts on top before serving.
