Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Southwestern quinoa salad in a bowl garnished with lime wedges.

Southwestern Quinoa Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Shelly
  • Prep Time: 5 minutes
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Description

This Southwestern quinoa salad recipe is an easy light meal or side dish, with a bed of fluffy quinoa loaded with black beans, corn, avocado, and tomatoes, tossed with a creamy chipotle lime dressing.


Ingredients

Scale
  • 1 1/2 cups vegetable broth
  • 3/4 cup uncooked quinoa
  • 1/4 cup mayonnaise 
  • juice of one lime
  • 1 tablespoon adobo sauce (from a can of chipotle in adobo) 
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 cup canned corn, drained
  • 1 can (15-ounce) black beans, rinsed and drained
  • 1 avocado, diced
  • 1/2 cup diced tomato
  • 1/2 cup chopped fresh cilantro


Instructions

  1. In a small sauce pot bring broth and quinoa to a boil. Once boiling, reduce heat to simmer, cover and cook for 15 minutes until the quinoa is tender and liquid is absorbed. Remove from heat and allow to cool.
  2. In a small bowl whisk together the mayonnaise, lime juice, adobo sauce, salt, garlic powder, and cumin. Set aside.
  3. In a large bowl combine the cooled quinoa, black beans, avocado, tomato, and cilantro. Pour the mayonnaise dressing on top and stir to combine.
  4. Serve immediately or allow to chill for the flavors to com together.

Scroll to Top