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Tuesday, March 13, 2012

Southwestern Quinoa Salad

This salad was a delicious and refreshing treat, especially now that spring is near and its getting warmer outside. I ate this as a one-bowl dinner, but it could be a lovely side dish brought to a potluck or cookout. Its filling and incredibly healthy. Yum yum yum.
Adapted from

2 cups cooked quinoa
1 can black beans, rinsed & drained
1 cup canned corn, drained
3/4 cup red bell pepper, chopped
1 avocado, chopped
1 small jalepeno, seeded & chopped
1/4 cup red onion, thinly sliced
1/3 cup cilantro, chopped
1 garlic clove, finely chopped

Dressing Ingredients
3 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
1 lime, juiced

Add all the salad ingredients to a large bowl and stir/fold to combine using a spatula, so as to not mush the avocado. Mix together the dressing ingredients in a jar and shake to combine. Pour over salad and stir to incorporate. Refrigerate for 2+ hours before serving.


  1. Delicious!Thanks, Sarah.

  2. Delicious!Thanks, Sarah.