Southwestern Quinoa Salad
Southwestern Quinoa Salad with quinoa, black beans, corn, bell peppers and lime dressing. Bursting with southwestern flavors, this side dish is as delicious as it is nutritious.
Servings 6 Servings
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 teaspoon salt
- 3 limes, juiced
- 3 tablespoons olive oil
- 15 ounces black beans, rinsed and drained
- 8.75 ounces kernel corn, drained
- 1 small red bell pepper, seeded, cored and diced
- 1 jalapeno, seeded and minced
- 1/2 red onion, peeled and chopped
Using a fine mesh sieve, rinse quinoa under cold running water until water runs clear. Drain well.
In a pot over medium heat, combine quinoa, water and 1/2 teaspoon of the salt. Bring to a boil. Lower heat, cover and simmer for about 15 to 20 minutes or until liquid is absorbed. Remove from heat and let stand, covered, for about 5 minutes. Fluff with a fork and allow to cool completely.
In a small bowl, combine lime juice, olive oil and remaining 1/2 teaspoon of salt. Whisk until blended.
In a large bowl, combine quinoa, black beans, corn, red bell peppers, jalapeno pepper, and onions.
Add lime dressing and gently toss to combine.
Refrigerate for about 20 to 30 minutes to allow flavors to meld. Serve cold.
Serving: 297g | Calories: 613kcal | Carbohydrates: 107.5g | Protein: 27.1g | Fat: 12.5g | Saturated Fat: 2g | Sodium: 430mg | Potassium: 1892mg | Fiber: 19.5g | Sugar: 10.6g | Vitamin A: 700IU | Vitamin C: 80.9mg | Calcium: 110mg | Iron: 10.8mg