Southwest Quinoa Salad
Simple quinoa salad with wholesome vegan ingredients you probably already have. Southwest flavors from lime, cumin, chili powder and fresh cilantro drizzled onto quinoa, black beans, edamame for plant-based protein in a light and refreshing delicious recipe.
Servings: 8 Servings
Calories: 226kcal
Ingredients
Salad
- ¾ cup dry quinoa yield 3 cups cooked
- 1 can black beans rinsed and drained (1 ½ cups)
- 1 ½ cups frozen corn
- 1 ½ cups frozen shelled edamame
- 1 red pepper diced (about 1 ½ cups)
- ½ cup fresh cilantro*
- 1 large shallot* minced (⅓ cup)
Dressing:
- ¼ cup fresh lime juice 1 lime juiced
- ¼ cup fresh orange juice ½ orange, juiced
- ¼ cup olive oil
- 2 teaspoons cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- pinch cayenne pepper
Instructions
- Make quinoa: 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 (Ok to add straight from the freezer. When quinoa is finished cooking, add to bowl and mix well. Pour on about half the dressing and mix until well incorporated. Taste for seasoning. Add more dressing or additional salt and pepper to taste.
- 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.
Notes
SHALLOT: substitute ⅓ cup minced red onion or ⅓ cup thinly sliced scallions or spring onions.
CILANTRO: If you don't have or don't like cilantro, substitute fresh parsley and add ½ teaspoon ground coriander to the dressing.
If you have time, allow salad to sit for a minimum of 30 minutes after making to allow flavors to intensify as dressing is absorbed.
Nutrition
Serving: 1g | Calories: 226kcal | Carbohydrates: 31g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 352mg | Fiber: 7g | Sugar: 3g