Description
This vibrant Southwest Quinoa Salad with Lime Vinaigrette is a fresh, nutritious, and flavorful dish combining fluffy quinoa, charred corn, black beans, and crisp bell peppers. Tossed with a zesty lime and honey dressing seasoned with cumin and smoked paprika, it’s perfect as a light meal or a colorful side dish that celebrates southwestern flavors.
Ingredients
Scale
Quinoa Base
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables & Beans
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 cup red onion, diced
- 1/2 cup cilantro, chopped
Spices & Seasonings
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Lime Vinaigrette
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 1 tablespoon olive oil
Instructions
- Rinse Quinoa: Rinse the quinoa under cold water thoroughly to remove any residue or bitterness.
- Boil Water: In a medium-sized pot, bring 2 cups of water to a boil to prepare for cooking quinoa.
- Cook Quinoa: Add the rinsed quinoa to the boiling water and stir once to prevent sticking.
- Simmer: Lower the heat to a simmer, cover the pot, and cook the quinoa for about 15 minutes, or until the water is fully absorbed and quinoa is tender.
- Rest Quinoa: Remove the pot from heat and let it sit covered for 5 minutes to finish steaming.
- Fluff Quinoa: Fluff the quinoa gently with a fork to separate grains and prevent clumping.
- Cool Quinoa: Transfer the quinoa to a large bowl and allow it to cool to room temperature.
- Char Corn: While quinoa cools, heat 1 tablespoon olive oil in a skillet over medium heat, then add corn kernels and cook for 3 to 5 minutes, stirring occasionally until slightly charred and tender.
- Cool Corn: Remove corn from heat and set aside to cool.
- Make Vinaigrette: In a small bowl, whisk together lime juice, honey, olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper until thoroughly combined.
- Prepare Vegetables: Dice the red bell pepper and red onion into small bite-sized pieces.
- Chop Cilantro: Finely chop the cilantro leaves and set aside.
- Combine Salad Ingredients: Once quinoa has cooled, add the charred corn, black beans, diced red bell pepper, diced red onion, and chopped cilantro into the quinoa bowl.
- Add Dressing: Pour the lime vinaigrette over the quinoa mixture and toss gently until everything is evenly coated.
- Adjust Seasoning: Taste the salad and adjust flavors by adding more salt, pepper, or lime juice to preference.
- Serve: Serve the salad chilled or at room temperature and enjoy this fresh southwestern-inspired dish.
Notes
- For added protein, consider topping the salad with grilled chicken or tofu.
- The salad can be made a few hours ahead and refrigerated for flavors to meld.
- To keep it vegan, substitute honey with maple syrup or agave nectar.
- Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to add avocado slices or jalapeños for extra creaminess or heat.
