Southwest Quinoa Salad
Serves 210 mins prep20 mins cook
This Southwest Quinoa Salad bursts with color, texture and flavor. The combination of quinoa, beans, corn, peppers, and spinach provides variety and the sauce ties it all together. It's a quick dinner or meal-prep option, especially if quinoa is cooked in advance, making it a literal throw-together meal in about 5 minutes.
0 servings
What you need
tsp paprika
tbsp onion powder
tsp ground cumin
tsp black pepper
tsp lemon juice
tsp dried oregano
tsp chili powder
tsp garlic powder
tsp salt
cup fresh spinach
cup black beans
tbsp cilantro
tsp jalapeno pepper
tbsp onion
cup quinoa
Instructions
Rinse quinoa thoroughly in cold water to avoid a bitter taste. Bring ⅔ cup water and quinoa to a boil in a saucepan. Reduce heat to a low simmer, cover and cook for 15-20 min until quinoa is fluffy and all the water is absorbed. Remove from heat and rest for 5 min. Fluff the quinoa with a fork and transfer to a bowl. In a small bowl, combine all sauce ingredients and mix well. Toss the cooked quinoa, veggies, and sauce together in a large bowl. Top with sliced avocado or guacamole and serve warm or cold.View original recipe