Southwest Quinoa Salad
A vibrant, nutritious, and filling dish bursting with flavor, perfect for summer barbecues or meal prep.
Servings: 4 servings
Ingredients
Ingredients
- 1 cup uncooked quinoa Rinse before cooking.
- 3 cups cooked quinoa This is the result of cooking the uncooked quinoa.
- 1 cup chopped tomatoes Use fresh or your favorite variety.
- 1 cup chopped bell peppers Any color for maximum visual appeal.
- 1 cup charred corn Fresh or frozen, charred adds flavor.
- ½ cup black beans Drained and rinsed.
- ½ cup chopped red onion
- 1 whole avocado Chopped.
- to taste fresh cilantro For garnish.
Instructions
- Step 1: Rinse the uncooked quinoa under cold water in a fine-mesh sieve. Place it in a saucepan with 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
- Step 2: Char the corn on a grill or in a hot skillet until caramelized. If using frozen corn, sauté in a skillet until heated through and slightly colored.
- Step 3: Chop the tomatoes, bell peppers, red onion, and avocado into bite-sized pieces.
- Step 4: In a large bowl, combine the cooked quinoa, charred corn, chopped tomatoes, bell peppers, black beans, and red onion. Toss gently to mix.
- Step 5: Carefully fold in the chopped avocado, keeping the pieces intact.
- Step 6: Garnish with fresh chopped cilantro and drizzle with lemon or lime juice if desired. Serve immediately or refrigerate for later.
Equipment
- Mixing Bowl
- Saucepan
- Skillet
- Fine-Mesh Sieve
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Consider adding lime juice to the avocado to prevent browning.