Chilled Southwestern Quinoa Salad

I have ended up becoming quite a fan of quinoa and now make it multiple times per month. Quinoa is a great gluten-free option and packs a lot of punch with all 9 essential amino acids! Does it contain lots of protein, fiber, and iron…what’s not to love? 

I love any kind of Mexican or Southwestern food so when you combine that with quinoa, I’m SOLD and I think you will be too!

How do you make Chilled Southwest Quinoa Salad? 

This recipe is easy to make & it takes no time at all.  In a 30 minute time frame, you’ll be prepping, making & enjoying this dish!

Before I go onto the recipe, I want to let you know that while this recipe is for spring and summer weather, I love it anytime.  

This light, chilled salad will leave you feeling satisfied but not too full. I hope you enjoy this healthy recipe for Southwestern Quinoa Salad as much as I do.

Ingredients to make Southwest Quinoa Salad: 

• 1 cup dry quinoa
• 2 cups of water
• 1 (15 oz.) can black beans
• 1 (15 oz.) can reduced-sodium whole kernel corn
• 1 large orange bell pepper, chopped
• 1/2 pint grape tomatoes sliced 
• 1 c scallions, sliced
• 1 c fresh cilantro, chopped
• 1/4 c extra virgin olive oil
• juice of 1 large lime (2 T “Real Lime”)
• 1 t pepper
• 2 t garlic powder
• 1 T chili powder

Directions for making the Quinoa Salad:

This is the easiest meal prep you’ll see all week! 😉

First, just cook the quinoa as directed on the package.  This usually requires rinsing the quinoa and bringing it to a boil unless you make it in an instant pot.

Once the quinoa is completely cooked, fluff the quinoa with a fork and set it aside to cool.

Drain the black beans (be sure that they are rinsed and drained well before adding them).  Drain the corn, as well.    I use a colander to do this because it makes it easy to rinse thoroughly with cold water once I’ve drained them.

Pat them dry, in the colander, with a paper towel and pour the beans and corn into a large bowl.   

Next, you will add the chopped orange bell pepper, sliced grape tomatoes, sliced scallions, and chopped cilantro.  

In a small bowl, whisk together the olive oil, lime juice, black pepper, garlic powder, and chili powder. 

Pour the dressing over the salad, and toss well.

Add the cooled quinoa to the salad and toss well, making sure that the salad is evenly coated with the dressing.  Season to taste with additional black pepper, garlic powder, or chili powder. 

Refrigerate and serve chilled.

That’s it!   It’s delicious & easy to make.  

Grab a spoon & dig in! 

MORE RECIPES YOU MIGHT LIKE: 

• Slow cooker salsa chicken
  
• Clean Eating 101
• Avocado Southwest Wraps
• Rice & Beans Casserole (best ever!)