"This flavorful Southwest Quinoa Salad is easy to make with ingredients you probably already have! It’s vegan, gluten-free, super tasty and will be perfect for BBQs, potlucks, picnics and makes a great plant-based meal or side dish."
- Debra Klein
Rinse, drain and add to small saucepan with 1 ½ cups water. Bring to a boil, reduce heat to a low simmer, cover and cook until water has been absorbed, about 15 minutes.
Place all dressing ingredients into a bowl and whisk together. OR, place everything in a jar with tight fitting lid. Shake until fully mixed
Prepare veggies for salad: Rinse and drain beans, dice red pepper, mince shallot and roughly chop cilantro. Place veggies into a large bowl, along with corn and edamame.
Serve at room temperature or cold. Prepared quinoa salad will stay good in the fridge for up to a week. Store remaining dressing separately in the fridge. Before serving, stir well and add more dressing, if desired.
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.