Get ready for a vibrant Southwestern Quinoa Salad, a wholesome celebration of southwestern cuisine. This hearty salad combines fluffy quinoa, black beans, sweet corn, and juicy tomatoes, all tossed with a tangy dressing. Bursting with bold flavors and packed with protein, salad provides everything required to keep you going.
What's vibrant, packed full of flavor, and dances on your taste buds like a fiesta in the heart of Santa Fe? You guessed it… Southwestern Quinoa Salad! This delightfully zesty dish is the culinary equivalent of a sun-soaked day in the American Southwest.
Like the mesmerizing landscapes of the Southwest, this salad is a blend of colorful ingredients - quinoa, black beans, corn, and bell peppers - all dressed up in a zippy dressing dressing.
And the best part? It comes together faster than a roadrunner in a desert sprint.
It's a dish that your whole family will devour with gusto, leaving them satisfied and asking for more. So, get ready to bring a burst of Southwestern sunshine to your dining table!
Ingredients
- Lime Juice: The zesty, tangy liquid squeezed straight from the heart of a fresh lime. It's the secret ingredient that brings a refreshing, citrusy twist to our salad.
- Red Wine Vinegar: A little splash of this tangy vinegar adds a delightful punch and depth of flavor to the dressing.
- Extra Virgin Olive Oil: This is the liquid gold that binds all our ingredients together in a smooth, rich harmony. Always opt for a good quality extra virgin olive oil for the best taste.
- Garlic: Minced garlic is a must-have for (almost) any savory dish. It imparts an aromatic depth that makes your taste buds tingle with anticipation.
- Cumin: This warm, earthy spice is the backbone of Southwestern cuisine. It lends an irresistible smoky flavor to our Quinoa Salad.
- Chili Powder & Ground Chipotle Chili Powder: These are the heat-bringers. They add a kick to our salad that's as invigorating as a desert sunrise. If you're not a fan of heat, feel free to substitute with a milder spice.
- Sea Salt & Fresh Ground Black Pepper: The salt of the earth and the king of spices. These two balance and enhance all the other flavors in our dish.
- Cooked Quinoa: This super grain is the star of our salad. It's nutty, fluffy, and chock-full of protein. If you're out of quinoa, try using couscous or bulgur as a substitute.
- Cooked Black Beans: These little gems add a hearty, satisfying bite to our salad. You can substitute with pinto beans or chickpeas if you prefer.
- Corn: Fresh or frozen, corn brings a sweet, juicy crunch to the mix.
- Red Onion, Roasted Red Pepper, & Minced Jalapeños: These are the flavor powerhouses. They add a delightful crunch, a touch of heat, and a burst of fresh flavors to our salad.
- Cilantro: This fragrant herb is the final flourish on our Southwestern masterpiece. If you're not a fan, fresh parsley makes a great substitute.
Step by Step
- Place lime juice, red wine vinegar, olive oil, garlic, cumin, chili powder, chipotle chili powder, salt, and pepper in a blender. Blend until smooth.
- For the salad: Combine quinoa, black beans, corn, red onion, red pepper, jalapeno, and cilantro in a large bowl. Toss these ingredients together until they're well mixed.
- Drizzle your homemade dressing over the salad. Use as much or as little as you like, according to your taste. Toss well.
Tips and Tricks
- Quinoa Quirks: Rinse your quinoa under cold water before cooking. This helps remove any bitterness and leaves you with a fluffy, nutty base for your salad.
- Bean Basics: If you're using canned beans, don't forget to rinse them first. It removes any excess sodium and keeps your salad tasting fresh.
- Corn Conundrum: Fresh, frozen, or canned corn all work great in this salad. If you're using fresh, give it a quick steam to bring out its natural sweetness.
- Dress to Impress: Make the dressing ahead of time and let it chill in the fridge. It allows the flavors to meld together and become even more delicious.
- Pepper Pick-Me-Up: Roast your red peppers for an extra smoky flavor. It's a small step that elevates flavors.
- Jalapeno Journey: Remove the seeds and veins from your jalapenos if you prefer a milder heat. For those who love a good kick, leave them in!
- Chill Out: This salad tastes even better after chilling in the fridge for a few hours. It's a great make-ahead option for busy days.
- Cilantro Controversy: Not everyone is a fan of cilantro. If it's not your herb of choice, feel free to omit it.
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20-Minute Southwestern Quinoa Salad
Ingredients
Dressing
- ¼ cup lime juice
- 2 tablespoons red wine vinegar
- ⅓ cup extra virgin olive oil
- 4 cloves garlic minced
- 2 teaspoons cumin
- ½ teaspoon chili powder
- ⅛ teaspoon ground chipotle chili powder (or
- cayenne)
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
Salad
- 4 ½ cups cooked quinoa
- 1 ½ cups cooked black beans drained (1 can)
- ½ cup fresh or frozen corn (steam the
- corn if using fresh)
- ½ red onion diced
- ½ cup roasted red pepper diced
- 1 tablespoon minced jalapeños
- ¼ cup cilantro
Instructions
Make the Dressing:
- Combine lime juice, red wine vinegar, olive oil, garlic, cumin, chili powder, chipotle chili powder, salt and pepper in a blender. Process until smooth.
Make the Salad:
- In a large bowl toss together quinoa, black beans, corn, red onion, red pepper, jalapeno, and cilantro. Toss with the desired amount of dressing and serve at room temperature or chilled.
geet
Hi Wendy! thank you so much for sharing this. I will try this out