Southwest Quinoa Salad

This is Quinoa Southwest Salad is probably my favorite, favorite quinoa salad. I could eat the whole bowl. I really could. The southwestern dressing and a bowl full of good stuff – I hope you like it too.

Southwest Quinoa Salad

 

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Author: Heather

Recipe type: Salad

Ingredients

• Quinoa, 1 cup (See how to cook quinoa in your rice cooker)
• Feta, 1 Cup
• Black beans, 1 can (15 oz)
• Red or yellow pepper, diced small
• Corn, 1 can (15 oz)
• Spinach or some kind of greens (I like to use an arugula/green mix)
• Red onion, diced very, very small

Dressing

• Fresh lime juice, ½ cup (I used two limes)
• Red wine vinegar, 3 Tablespoons
• Olive Oil ¼ Cup
• Cayenne powder, ¼ teaspoon
• This has a slight bite, if you want less, use less)
• Cumin, 1 Tablespoon
• Salt, ½ teaspoon
• Pepper, a few dashes

Instructions

1. Cook quinoa. I like to cook my quinoa in a rice cooker. Don’t have a rice cooker? Cook on the stove top by bring 1¼ cup water or chicken broth to a boil (basically the ratio is 1 part quinoa to 1.25 part liquid). Add 1 Cup rinsed quinoa, give it a good stir, reduce heat to low and let it simmer for about 30-35 minutes.
2. While your quinoa is simmering, make up your dressing by whisking together all dressing ingredients. In a separate bowl add black beans (rinsed, drained), corn (rinsed, drained), diced pepper, spinach and red onion.
3. Allow quinoa to cool completely. Once cooled and right before serving, add all ingredients together in a large bowl and stir. If you want to make it ahead of time – I’d just add the lettuce and feta at the time of serving.

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