Southwestern Quinoa Salad

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Average: 5 (2 votes)

This quinoa salad has the perfect blend of flavors. It's delicious, nutritious, and it's one of our favorites.

2/3 cup corn, roasted - see below

2 cups of water
1 cup quinoa, rinsed and drained
1/2 cup red bell pepper, seeded and diced
1/2 cup yellow bell pepper, seeded and diced
1 tablespoon jalapeno, fresh or jarred, minced
2 scallions, chopped
2 Roma tomatoes, seeded, diced
One 15-ounce can of kidney beans, drained and rinsed
1/2 cup salsa
1 large clove of garlic, minced
1 1/2 teaspoons ground cumin
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 425°

Lightly coat a baking sheet with oil. Using fresh or frozen corn, spread it in a single layer onto the baking sheet, and roast for 3 to 5 minutes, or just until the corn begins to brown. Remove the corn from the oven and set it aside. (Rather than browning the corn in the oven, you could put a couple of corn cobs onto your outdoor grill, then cut the kernels directly from the cob.) How you choose to do this step is entirely up to you - it's delicious either way!

Meanwhile, add the quinoa to the water and bring it to a boil. Reduce the heat to low, cover, and cook for 12 to 15 minutes until all liquid is absorbed. Remove the pan from the heat, uncover and stir, and allow the quinoa to cool.

Combine the peppers, jalapeno, scallions, tomatoes, beans, salsa, garlic, cumin, and cilantro in a large mixing bowl. Set aside.

When the quinoa and corn have cooled to room temperature, add them to the mixing bowl. Stir in the lime juice, salt, and pepper and toss until well combined.

Chill thoroughly before serving.