Dressing:
– 1 lime (juiced, about 2 tablespoons)
– 1/4 cup olive oil
– 1 tablespoon white wine vinegar
– 1/4 teaspoon red pepper flakes
– 1/4 teaspoon ground cumin
– 1/4 teaspoon ground pepper
– 1/4 teaspoon salt
– 1/8 teaspoon garlic powder
**Salad:**
– 1 cup quinoa (uncooked)
– 1 can black beans (15 oz) (rinsed and drained)
– 1 cup cherry tomatoes (chopped)
– 1 cup frozen corn (thawed)
– 1 cup bell peppers (chopped)
– 4 green onions (chopped)
– 1 cup chopped cilantro
Instructions:
**Dressing:**
1. Place all dressing ingredients into a glass jar with a lid.
– 1 lime, 1/4 cup olive oil, 1 tablespoon white wine vinegar, 1/4 teaspoon red pepper flakes, 1/4 teaspoon ground cumin, 1/4 teaspoon ground pepper, 1/4 teaspoon salt, 1/8 teaspoon garlic powder.
2. Shake the jar until the ingredients are well mixed.
**Salad:**
1. Cook quinoa according to package directions. Allow quinoa to cool to room temperature and place it in a large mixing bowl.
– 1 cup quinoa.
2. Add black beans, cherry tomatoes, corn, bell peppers, onions, and cilantro to the bowl. Toss the ingredients lightly.
– 1 can black beans (15 oz), 1 cup cherry tomatoes, 1 cup frozen corn, 1 cup bell peppers, 4 green onions, 1 cup chopped cilantro.
3. Pour the dressing over the salad. Toss until the dressing is well distributed over the salad.
4. Serve right away or cover and refrigerate.
Savor the vibrant flavors of the Southwest with this refreshing and nutritious Southwest Quinoa Salad. The zesty dressing, paired with a colorful array of vegetables and protein-rich quinoa, creates a harmonious dish that’s perfect for a quick meal or as a delightful side at any gathering.