Southwestern Quinoa Salad
Hey guys! I’m having a wonderful time in Destin and today I have a special treat for you! I absolutely cannot wait to recreate this Southwestern Quinoa Salad. It looks fabulous and Hannah has tons of other yummy recipes over at her blog, Clean Eating Veggie Girl. Be sure to click on over and check out her blog.
Hello Hungry Healthy Girl readers! I have popped up on Kim’s blog a couple of times in the past (we were HLS roomies!), but I am going to go ahead and formally introduce myself! My name is Hannah and I blog over at Clean Eating Veggie Girl. I work in higher education by day and squeeze cooking, food photography, and blogging in during my free time. For the most part, you will find me blogging about what it is like to cook, dine, and live life in my mostly plant-based world. I love to share healthy recipes with my readers and today I am going to share one of my current favorites with you!
I hope you are not tired of Summer-themed salad recipes yet. There are quite a few floating around the blogosphere, but the way I look at it is that you can never have too many salad recipes- especially quinoa salad recipes.
I don’t know about you, but I tend to go through phases with certain foods where I eat them multiple times per week for months at a time. One of those foods for me right now is quinoa. Not only is it a nutritional powerhouse, but I have found it to be one of the most versatile foods around. Even still, I have gotten in a bit of a rut with my uses for it lately. But after trying a few other bloggers’ quinoa salad recipes, I decided to develop one of my own.
This is a simple salad, but a flavorful salad. And honestly, how can a salad that is based on Southwestern flavors and that includes avocado not be good?
Southwestern Quinoa Salad
Serves 2 as a main dish or 4 to 6 as a side
1/2 cup quinoa, dry
1 cup vegetable broth or water
1/2 cup cooked black beans
1/2 cup canned or thawed corn (fresh sweet corn would be amazing, too!)
1/4 red bell pepper, diced
10 cherry tomatoes, sliced
2 TB red onion, diced
2 TB green onion, diced
2 TB fresh cilantro, finely chopped
1/2 tsp lime juice
3/4 cup salsa (I used medium heat, but I’d recommend mild if serving to guests)
1/2 tsp garlic powder
1/2 tsp chili powder
fine sea salt, to taste
black pepper, to taste
1. Cook quinoa according to package directions. Set aside and let cool.
2. Once the quinoa has cooled, add quinoa, beans, corn, peppers, tomatoes, onions, cilantro, lime juice, salsa, and seasonings to a large bowl. Stir until well-combined.
3. Chill the salad in the fridge for at least one hour prior to serving.
4. Serve on its own or as a dipper for tortilla chips.
You are looking at a veggie and protein-packed powerhouse of a meal. Delicious and nutrient-rich sweet corn, tomatoes, and onions. Protein-packed beans and quinoa. And let’s not forget about one of our favorite healthy fats: avocado!
The balance of creamy goodness with a little kick of spiciness is pretty darn good.
I obviouly went with the dipping method since everyone knows that blue corn tortilla chips are amazing. I will take any and every excuse to eat a large quantity of them. They might be slightly addicting. Don’t say I didn’t warn you! 😉
I ate this salad alongside the chips for a meal and it produced two servings. This would, however, make for a fabulous side salad or appetizer for any Summertime meal. Make sure you bring this along to your next barbecue so that you can please the meat-eaters, vegetarians, and vegans alike! I promise that they will not even notice how easy this is to literally “throw together.”
For more tasty vegetarian and vegan recipes, come stop by CEVG. I have plenty to go around and would be happy to have you!
Thanks so much for allowing me to guest post today, Kim! I hope you are having a wonderful time on vacation!
What is your favorite quinoa salad? Please feel free to share links!