Healthy Recipe | Southwest Quinoa Salad

Southwest Quinoa Salad

For the salad :
2 teaspoons olive oil
2 cloves garlic minced
1 cup quinoa well rinsed and drained
1 3/4 cups low sodium vegetable broth or water
1 cup canned corn drained
15 ounce can black beans rinsed and drained
1 red bell pepper chopped
4 green onions sliced

  • Heat the 2 teaspoons olive oil in a medium saucepan over medium heat. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat, cover, and simmer until the liquid has been absorbed, about 12-16 minutes. Remove from the heat.
  • While the quinoa cooks, prepare the lime vinaigrette. In a small bowl or jar, combine the dressing ingredients. Whisk (or shake in a jar with a lid) until well combined.
  • Transfer the cooked quinoa to a large bowl and stir in the corn, black beans, bell pepper, green onions and cilantro. Add the dressing and stir gently to combine. Taste and adjust seasonings as necessary.
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