Description
Elevate your meal prep with this vibrant Southwest Quinoa Salad, where earthy quinoa meets crunchy veggies and zesty lime for a burst of flavor. Perfect for summer BBQs or quick lunches, this refreshing salad is not only simple to make but also a feast for the eyes. With its colorful ingredients and delightful taste, it’s bound to impress at any gathering!
Ingredients
Scale
- 1 cup rinsed quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced (mixed colors)
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
Instructions
- Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of vegetable broth. Bring to boil, then reduce heat and cover. Cook for 15 minutes until liquid is absorbed.
- While quinoa cooks, chop cherry tomatoes and bell peppers into bite-sized pieces.
- In a large bowl, mix cooked quinoa with black beans, chopped veggies, and cilantro.
- Drizzle olive oil and lime juice over the salad. Sprinkle cumin and chili powder; toss gently to combine.
- Let the salad sit in the fridge for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg