Southwestern Quinoa Salad

I wasn’t sure if I was going to post this recipe.  It’s not exactly an exciting, standout recipe (glowing review, I know).  However, it is convenient and perfect for those times when you know you need to be eating healthy things but just want to stuff your face with the nearest and easiest anything, preferably carbs.  We’ve all been there, and salads just don’t sound like they’re going to satisfy the way something dense and starchy would.  So if you’re looking for a way to bulk up a salad without a lot of work during the week, this is your guideline (it’s super adaptable, so run with the idea).

Southwestern Quinoa Salad 

Serves about 6

Adapted from FitSugar

  • 1 cup dry quinoa
  • 2 cups water
  • 1/2 bunch cilantro, stems removed and chopped
  • 1 (15oz) can black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 pint grape tomatoes,  halved (you might do this right before serving so they don’t water down the salad)
  • 1 lime, juiced
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp salt

In a small saucepan, toast the quinoa over medium high heat for a few minutes, until quinoa starts to turn golden and smells fragrant.  Add the water to the saucepan and bring to a boil.  Reduce to a simmer and cook for about 20 minutes or until all the water has been absorbed.  Combine all ingredients in a large bowl and mix well.  Refrigerate until ready to serve.  Serve on a bed of lettuce with Lime Cilantro Vinaigrette.

Lime Cilantro Vinaigrette

  • 2 limes, juiced
  • 1 Tbsp white wine vinegar
  • 1/2 bunch cilantro, stems removed and chopped
  • 1/2 Tbsp honey
  • 1/2 tsp salt
  • 1 clove garlic, pressed or grated
  • 1 tsp Dijon mustard
  • 1/3 cup extra-virgin olive oil

Combine all ingredients in a blender or food process and pulse until well mixed.

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