This Southwest Quinoa Salad with Lime Dressing is RIDICULOUSLY EASY, and cheap to make. All you need is canned black beans, and your favorite chopped veggies, and quinoa.
When I think of a salad, I think of having a variety of vegetables, a decent amount of protein, and a great dressing to enhance the flavor of the ingredients. I also want my salads to last long. In making this Southwest Quinoa Salad with Lime Dressing, you will find the this salad is NOT boring, and has a variety of textures and flavors that you will enjoy.
This salad idea first came to mind when I was in my college nutrition class, a couple years ago. We were trying to find ways to make salads with affordable ingredients that someone could get at neighborhood, corner store. What we found was, canned veggies were always available, as well as some sort of grain. Quinoa happens to be a grain that is higher in protein, has a lot of fiber, as well as a variety of minerals and vitamins. It also tends to pair really well with beans and corn, and that is how this recipe was born.
Ingredients for Southwest Quinoa Salad with Lime Dressing:
- Quinoa: A grain originating from Peruvian and Bolivian cuisine. Very filling, and quick to cook.
- Black beans: For a plant based source of fiber, carbs, and protein
- Corn: A sweet flavor addition to the meal
- Chopped veggies: Red onion, cucumbers (added after the photo LOL), bell peppers, and tomatoes, for color and taste of course 🙂
- Limes: for acidity
Pro-tip for this recipe:
I recommend using low-sodium vegetable broth to cook the quinoa, and also to season the broth as the quinoa cooks. Quinoa has a nutty taste with an earthy undertone. So to help with flavoring, always rinse your quinoa first, then strain the excess liquid. Once strained, add it to the liquid, and season with spices like paprika, turmeric, onion & garlic powder, and salt. This enhances the flavor of the grain, and allows it to pair well with the lime dressing.
Also, the flavor of the lime dressing depends on how much acidity you like in your salads. I personally love citrus flavored, salad dressings, so I’m heavy handed with my limes. As you juice your limes, play around with the flavor and see if you like more or less acidity.
Did you make this recipe?
Southwest Quinoa Salad with Lime Dressing
Ingredients
- 1 cup tri-color quinoa (sold in Trader Joe's)
- 1 3/4 cup water or low sodium vegetable broth (I recommend the veggie broth for more flavor)
- season the liquid for quinoa with 1/2 tsp of garlic powder, onion powder, and paprika, as well as a 1/4 tsp of salt
- 1 pint cherry tomatoes, halved or diced
- 1 (15 oz) can Whole Kernel Corn, drained (I like Del Monte Brand)
- 1 (15 oz) can Black Bean (low sodium), drained and rinsed
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, diced
- 1 English cucumber, diced
Lime Dressing
- 3-4 lime, squeezed & juiced (to your taste of acidity)
- 1/3 cup olive oil
- 1 tbsp agave syrup
- 1 1/2 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp onion powder
- salt & black pepper to taste I usually add about 1 tsp of salt
Instructions
- Cook quinoa according to instructions on package. Opt for 1 3/4 cups of liquid to 1 cup of quinoa to reduce risk of overcooking. I've found that 2 cups of liquid makes my quinoa too soft. Quinoa should be soft, yet fluffy and grainy. Not overcooked and clumped.
- Once quinoa is cooked let it sit to cool. In a separate bowl, add all the chopped vegetables for the salad, then add the cooled, cooked quinoa.
- Add all the ingredients for the lime dressing in a jar, and shake until fully mixed. You can adjust the ingredients to your taste.
- Next, add the lime dressing on the top, and stir until everything in incorporated & coated.
- The salad should be flavorful, and balanced in flavor. For a well balanced meal, serve with a protein like tofu, fish, chicken, or other preferred protein.
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