Southwestern Quinoa Salad with Cilantro-Lime Vinaigrette

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/17/2020

Full of vibrant colors and flavors, this healthy dish is hearty enough to serve as a vegetarian entree.

Prepare this salad ahead of time and serve chilled or room temperature.

Serves: 8 Save

Ingredients (11)

  • 1 cup uncooked quinoa
  • 2 cup canned black beans, rinsed and drained
  • 2 cup fresh corn kernels (from 3 ears)
  • 1 large red bell pepper, finely chopped
  • 1 jalapeno pepper, seeded and minced
  • 6 tablespoon fresh lime juice
  • 2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 cup olive oil
  • 1/3 cup finely chopped cilantro, divided

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Cook quinoa according to package instructions. Place in a large serving bowl and let cool.
  2. Add beans, corn, bell pepper and jalapeno and toss well.
  3. Combine lime juice, cumin, salt and chili powder in a small bowl; whisk to combine. Add oil in a stream, whisking, and then whisk in half the cilantro. Pour dressing over the salad; toss well. Sprinkle remaining cilantro on top before serving.