Southwest Quinoa Salad makes for a quick and fantastic side dish, appetizer, or lunch prep for the week. This can be served at a potluck or alongside some fajitas or main protein. You may serve this dish with the quinoa fresh and hot, but we chose to chill it for this recipe. For a low-fat option, you can choose to omit the avocado.

Ingredients

Serves: 4-6 Time: 35 minutes

Southwest Quinoa Salad

• 15.5 oz can red kidney beans, drained & rinsed
• 15.25 oz can corn, drained & rinsed
• 1 cup quinoa
• 2 cups water
• 1-2 jalepeños, diced
• 1/2 red yellow onion, diced
• 1/2 red bell pepper, diced
• 1/4 cup cilantro, minced
• 2 tsp ground cumin
• 1 tsp salt
• 1 lime, juiced
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 4 cups romaine lettuce, rinsed & chopped
• 1 avocado, cubed

Directions

1. In a rice cooker or stove top pot, combine 2 cups of water ith the rinsed quinoa. Bring to a boil. Once boiling, reduce to a low simmer (covered) and allow to cook for 20-25 minutes or until fluffy.
2. When the quinoa is done cooking, set aside in a bowl to chill in the refrigerator.
3. Meanwhile, drain and rinse the beans and corn in a strainer or colander.
4. Next, add the beans and corn to a large mixing bowl.
5. Prepare the onions, jalepeño, bell pepper, and cilantro and add to the mixing bowl.
6. Add in the cumin, salt, black pepper, and cayenne, and stir together well.
7. Then, add in the lime juice, cooked quinoa, avocado, and chopped romaine.
8. Taste and adjust seasoning as desired.
9. Serve with tortilla chips and enjoy.

Nutrition Information

Nutrition Disclaimer

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