Southwestern Quinoa Salad with Chile-Lime Vinaigrette
Whenever I serve this Southwestern Quinoa Salad, people ask me for the recipe. It is a crowd pleaser at a picnic. Bring it to a summer potluck to rave reviews. Quinoa needs to be rinsed or it will have a bitter taste, so don't miss this step.
Servings: 6
Calories: 431kcal
Ingredients
- 1 1/3 cups quinoa
- 1 pound frozen white corn or 3 cups freshly cut corn
- 1 15 oz can black beans strained and rinsed
- 2 large tomato diced
- 1 large avocado peeled, seeded and cubed
Vinaigrette
- 2 large garlic cloves minced
- 1 jalapeno chile seeded & minced
- 1/3 cup olive oil
- 3 Tbs fresh lime juice
- 1 1/2 Tbs wine vinegar
- 1 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 cup cilantro chopped
Instructions
- Rinse quinoa thoroughly with cold water. This is VERY IMPORTANT, as it removes the bitter taste of the quinoa.
- Combine 2 cups of water with quinoa in medium saucepan. Bring to a boil, cover, reduce heat to a simmer and cook 10 minutes. Then add in frozen corn. Continue cooking for 5 minutes or until quinoa is al dente. Drain.
- While quinoa is cooking, drain black beans and dice tomatoes. Place in salad bowl.
- Mix all vinaigrette ingredients in food processor, a bowl or salad dressing shaker.
- After draining quinoa/corn mixture, add to salad bowl. Mix, top with cubed avocado, garnish with more cilantro and serve.
- Servings: 6 431 calories
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 431kcal