Description
This Southwestern Quinoa Fiesta Salad is a vibrant and flavorful dish that’s perfect for a healthy meal prep. Packed with protein-rich quinoa, black beans, and fresh veggies, this salad is dressed in a zesty lime dressing that adds a delicious kick to every bite.
Ingredients
Scale
Salad:
- 1 cup uncooked quinoa, rinsed
- 2 cups water or vegetable broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/4 cup finely diced red onion
- 4 green onions, sliced
- 1/3 cup fresh cilantro, chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced (optional)
Dressing:
- Juice of 2 limes
- 3 tbsp olive oil
- 1 tbsp honey or maple syrup
- 1 tsp chili powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
Instructions
- Cook Quinoa: In a medium saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes or until liquid is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.
- Make Dressing: In a small bowl, whisk together lime juice, olive oil, honey or maple syrup, chili powder, cumin, salt, and pepper.
- Assemble Salad: In a large mixing bowl, combine cooked quinoa, black beans, corn, bell pepper, red onion, green onions, cilantro, tomatoes, and avocado if using. Drizzle with dressing and toss gently to coat.
- Serve: Serve immediately or refrigerate until chilled.
Notes
- For extra flavor, cook quinoa in vegetable broth instead of water.
- This salad keeps well in the refrigerator for up to 4 days, making it perfect for meal prep.
Nutrition
- Serving Size: about 1 1/2 cups
- Calories: 320
- Sugar: 8 g
- Sodium: 160 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 0 mg
