Southwest Quinoa Salad Recipe
Introduction
This Southwest Quinoa Salad is a vibrant and nutritious dish packed with protein and fresh vegetables. It’s perfect as a light lunch or a colorful side at your next gathering. The combination of beans, quinoa, and zesty lime creates a satisfying and flavorful meal.
Ingredients
- 2 cups of cooked quinoa
- 15 ounces of black beans, drained
- 15 ounces of garbanzo beans, drained
- ½ cup of finely diced red onion
- ½ cup of finely diced red bell pepper
- 1 cup of halved cherry or grape tomatoes
- ¼ cup of minced cilantro
- Salt, to taste (about 1 to 2 teaspoons)
- Juice of a lime (optional)
Instructions
- Step 1: In a large bowl, combine the cooked quinoa, black beans, garbanzo beans, red onion, red bell pepper, cherry tomatoes, and cilantro.
- Step 2: Add salt to taste and squeeze in the lime juice if using. Mix everything thoroughly to combine the flavors.
- Step 3: Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld before serving.
Tips & Variations
- For extra zest, add a pinch of cumin or chili powder to give the salad a smoky Southwest flavor.
- Substitute the garbanzo beans with kidney beans or pinto beans if preferred.
- Add diced avocado just before serving for a creamy texture.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir and add fresh lime juice if needed. This salad is best enjoyed chilled but can be served at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned quinoa for this salad?
Quinoa is typically sold dried, so cooking it fresh is best. However, if you find pre-cooked or canned quinoa, ensure it is well-drained and rinsed before using.
Is this salad suitable for meal prep?
Yes, this quinoa salad holds up well in the fridge for several days, making it a great option for meal prep and quick lunches throughout the week.
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Southwest Quinoa Salad Recipe
- Total Time: 10 minutes plus chilling time
- Yield: 4 to 6 servings 1x
- Diet: Vegan
Description
A vibrant and healthy Southwest Quinoa Salad that blends protein-packed quinoa and beans with fresh vegetables and zesty lime juice, perfect as a light meal or a refreshing side dish.
Ingredients
Salad Ingredients
- 2 cups cooked quinoa
- 15 ounces black beans, drained
- 15 ounces garbanzo beans, drained
- ½ cup finely diced red onion
- ½ cup finely diced red bell pepper
- 1 cup halved cherry or grape tomatoes
- ¼ cup minced cilantro
- Salt, to taste (about 1 to 2 teaspoons)
- Juice of 1 lime (optional)
Instructions
- Combine Ingredients: In a large bowl, carefully mix the cooked quinoa, drained black beans, garbanzo beans, red onion, red bell pepper, cherry tomatoes, and minced cilantro until evenly distributed.
- Season and Chill: Add salt to taste, and if desired, squeeze in the juice of one lime for a tangy flavor. Toss everything together thoroughly, then cover and refrigerate the salad for at least 30 minutes to an hour to allow the flavors to meld and develop.
Notes
- This salad can be served chilled or at room temperature.
- Add avocado or corn for extra flavor and texture.
- Use fresh lime juice for the best tanginess.
- Prepare quinoa ahead of time to speed up the process.
- Consider rinsing canned beans thoroughly to reduce sodium content.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
Keywords: quinoa salad, southwest salad, vegan salad, black beans, garbanzo beans, healthy salad, lime dressing, gluten free, vegetarian
