Southwest Quinoa Salad
This is Quinoa Southwest Salad is probably my favorite, favorite quinoa salad. I could eat the whole bowl. I really could. The southwestern dressing and a bowl full of good stuff – I hope you like it too.
Quinoa, 1 cup
See how to cook quinoa in rice cooker
Feta, 1 Cup
Black beans, 1 can (15 oz)
Red or yellow pepper, diced small
Corn, 1 can (15 oz)
Spinach or some kind of greens (I like to use an arugula/green mix)
Red onion, diced very, very small
Fresh lime juice, 1/2 cup (I used two limes)
Red wine vinegar, 3 Tablespoons
Olive Oil 1/4 Cup
Cayenne powder, 1/4 teaspoon
This has a slight bite, if you want less, use less)
Cumin, 1 Tablespoon
Salt, 1/2 teaspoon
Pepper, a few dashes
HOW TO PREPARE
1.) Cook quinoa. I like to cook my quinoa in a rice cooker. Don’t have a rice cooker? Cook on the stove top by bring 1 1/4 cup water or chicken broth to a boil (basically the ratio is 1 part quinoa to 1.25 part liquid). Add 1 Cup rinsed quinoa, give it a good stir, reduce heat to low and let it simmer for about 30-35 minutes.
2.) While your quinoa is simmering, make up your dressing by whisking together all dressing ingredients. In a separate bowl add black beans (rinsed, drained), corn (rinsed, drained), diced pepper, spinach and red onion.
3.) Allow quinoa to cool completely. Once cooled and right before serving, add all ingredients together in a large bowl and stir. If you want to make it ahead of time – I’d just add the lettuce and feta at the time of serving.
What is your favorite quinoa recipe?
- *popular* Slow Cooker Quinoa Chili
- Black Quinoa Salad
- Quinoa Lemon Salad
- Quinoa with Goat Cheese, Strawberries
- Quinoa Salad with Balsamic Vinegar, Arugula, Pistachios
- Quinoa Avocado Spinach Salad
I’d love to hear what you think if you try any of these recipes!