30 minutes
Cook Time
6
Number of Servings
What to do:
Vinaigrette Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, ground cumin, chili powder, honey, salt, and pepper. Chill for 15 minutes.
Salad
- Bring a pot of water to a boil. Add edamame and cook for 3-5 minutes. Drain and set aside.
- Wash quinoa in a bowl or fine sieve. Drain water.
- Fill a pot with water and add quinoa. Bring to a boil. Put on low heat and cover for 15 minutes.
- Remove from heat and let stand for 10 minutes or until water is absorbed.
- Fluff with a fork and transfer to a bowl. Place in the fridge until cool.
- Mix all diced veggies, corn, black beans, avocado, and quinoa. Garnish with cilantro.
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Southwest Quinoa Salad
By: Ali
Fresh, fabulous, and full of flavors! Enjoy it as a side or entree- whatever your heart desires!
Nutrition Facts
What you will need:
Salad
- 2/3 cup quinoa, dry
- 1 1/3 cups water
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 red onion, diced
- 1 cup can corn
- 1 can black beans, rinsed & drained
- 1 can chickpeas, rinsed & drained
- 1 1/2 cups frozen edamame
- 2 Roma tomatoes, diced
- 1 avocado, diced
- *optional: cilantro, chopped, garnish
Vinaigrette Dressing
- 1/4 cup olive oil
- 2 Tbsp. red wine vinegar
- 1 Tbsp. lime juice from lime
- 1 tsp. ground cumin
- 1/2 tsp. chili powder, to taste
- 1/2 tsp. honey
- salt & pepper to taste
