Southwest Quinoa Salad

You have got to try this quick Southwest Quinoa Salad. It’s loaded with foods that pack a nutritional punch – quinoa, corn, black beans, red pepper, green onion, and cilantro.

Besides, what’s not to like about quinoa? It’s high protein, high fiber, gluten-free, low glycemic index, mineral-rich and high in antioxidants and that’s just the beginning. Quinoa is literally the superfood of superfoods.

Ingredients

• 1 cup organic quinoa cooked according to package directions (for a little more flavor you can cook the quinoa with vegetable or chicken stock instead of water)
• 15 oz can black beans, drained and rinsed
• 15 oz can corn, drained
• 1/2 of a large red bell pepper
• 4 green onions, diced
• 1/4 cup chopped cilantro
• Optional – 1 teaspoon of pumpkin seeds for added crunch

Dressing

• Juice of 2 limes
• 1/3 cup olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 teaspoon salt

DIRECTIONS

1. Cook 1 cup quinoa according to package directions. I like to cook my quinoa in either vegetable stock or chicken stock to add a little flavor. I also like to rinse it before I cook it. To do this, just place the quinoa in a fine mesh strainer and rinse it under water for a few minutes.
2. When the quinoa is done cooking, fluff it with a fork, transfer it to a large bowl, and allow it to cool completely (about 15 minutes).
3. In a small bowl whisk together lime juice, olive oil, ground cumin, salt and pepper.
4. When the quinoa has cooled, add in black beans, corn, red bell pepper, chopped green onions, and cilantro.
5. Stir in dressing and toss to coat.
6. You may serve it at room temperature or cover and refrigerate for at least an hour before serving.
7. Enjoy!

Prep Time: 10m | Cook Time: 20m | Total Time: 30m