Southwest Quinoa Salad Recipe
Introduction
This Southwest Quinoa Salad is a vibrant and nutritious dish packed with beans, fresh vegetables, and zesty lime. It’s perfect as a light lunch or a flavorful side that easily fits into a healthy meal plan.
Ingredients
- 2 cups of cooked quinoa
- 15 ounces of black beans (drained)
- 15 ounces of garbanzo beans (drained)
- ½ cup of finely diced red onion
- ½ cup of finely diced red bell pepper
- 1 cup of halved cherry or grape tomatoes
- ¼ cup of minced cilantro
- Salt (to taste, about 1 to 2 teaspoons)
- Juice of a lime (optional)
Instructions
- Step 1: In a large bowl, combine the cooked quinoa, black beans, garbanzo beans, red onion, red bell pepper, tomatoes, and cilantro.
- Step 2: Season with salt and add lime juice if using. Stir well to mix all ingredients evenly.
- Step 3: Chill the salad for at least 30 minutes to allow the flavors to meld before serving.
Tips & Variations
- Add diced avocado or corn for extra texture and creaminess.
- Use fresh lime juice for a bright, acidic kick that enhances the flavors.
- For a spicier twist, sprinkle in some chopped jalapeños or a dash of chili powder.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. It is best enjoyed chilled. Stir before serving and add extra lime juice or salt to refresh the flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other grains instead of quinoa?
Yes, cooked couscous, bulgur, or brown rice work well as alternatives if you prefer.
Is this salad suitable for meal prep?
Absolutely! This salad holds up well in the fridge for several days, making it a great option for preparing lunches ahead of time.
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Southwest Quinoa Salad Recipe
- Total Time: 40 minutes (including chilling time)
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and nutritious Southwest Quinoa Salad that combines cooked quinoa with black beans, garbanzo beans, fresh vegetables, and zesty lime juice. This hearty salad is perfect as a light meal or a side dish, full of protein, fiber, and fresh flavors.
Ingredients
Salad Ingredients
- 2 cups cooked quinoa
- 15 ounces black beans, drained
- 15 ounces garbanzo beans, drained
- ½ cup finely diced red onion
- ½ cup finely diced red bell pepper
- 1 cup halved cherry or grape tomatoes
- ¼ cup minced cilantro
- Salt to taste (about 1 to 2 teaspoons)
- Juice of 1 lime (optional)
Instructions
- Combine Ingredients: In a large bowl, mix together the cooked quinoa, drained black beans, drained garbanzo beans, finely diced red onion, red bell pepper, halved cherry or grape tomatoes, and minced cilantro until well combined.
- Season and Chill: Add salt to taste, starting with about 1 teaspoon and adjusting as needed. Squeeze the juice of one lime over the salad for a fresh tang, if desired. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Notes
- Use cooked quinoa that has been cooled to avoid wilting the vegetables.
- Rinse canned beans thoroughly to reduce sodium content.
- For extra flavor, add diced avocado or a splash of olive oil before serving.
- This salad can be stored in the refrigerator for up to 3 days.
- Perfect as a meal prep option or a refreshing side dish for barbecues and picnics.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (quinoa should be pre-cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
Keywords: southwest quinoa salad, quinoa salad, black bean salad, vegetarian salad, healthy quinoa recipe, easy salad, no-cook salad
