How To Make Southwestern Quinoa Salad
Vibrant and tasty, this southwestern quinoa salad with corn, beans, tomatoes, red onions, and herbs is a celebration of different textures and flavors.
Serves:
Ingredients
- 2tbspolive oil,divided
- 1cuptricolor quinoa
- 1tspgarlic powder
- ½tspsalt
- ¼tspcumin
- ¼tspcoriander
- ¼tsponion powder
- ⅛tspground black pepper
- 2cupswater,or chicken broth
- 1cupcorn,fresh or frozen
- ¼cupred onion,finely diced
- ½jalapeño,minced
- 15ozblack beans,(1 can) rinsed and drained
- ½cherry tomatoes,halved
- ¼cupcilantro,chopped
- 1green onion,sliced
- 1lime,juiced
Equipments
Instructions
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Rinse quinoa in a fine mesh sieve to remove dirt or debris.
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In a large saucepan set over medium heat, add 1 tablespoon of olive oil. Toast quinoa and seasonings and spices for 2 to 3 minutes or until fragrant.
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Add broth or water. Bring to a boil, cover and cook for 15 to 20 minutes or until tender.
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Meanwhile, in large skillet set over medium heat, add remaining tablespoon of olive oil. When the oil is hot, add the corn and cook for 3 to 4 minutes, then add the onion and jalapeño.
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Cook for 3 to 4 minutes before stirring in the black beans. Remove from the heat and allow to cool.
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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.
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Season with salt and pepper to taste. Serve warm or cold.
Nutrition
- Calories: 625.15kcal
- Fat: 11.45g
- Saturated Fat: 1.76g
- Trans Fat: 0.00g
- Monounsaturated Fat: 5.94g
- Polyunsaturated Fat: 2.96g
- Carbohydrates: 104.39g
- Fiber: 21.19g
- Sugar: 5.48g
- Protein: 30.69g
- Sodium: 311.23mg
- Calcium: 170.39mg
- Potassium: 1985.34mg
- Iron: 7.87mg
- Vitamin A: 11.10µg
- Vitamin C: 11.46mg
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