Southwest Quinoa Salad

5 from 4 votes

This Southwest Quinoa Salad is loaded with black beans, roasted corn, tomatoes, red onion, bell pepper, and creamy avocado, all tossed in a zesty cilantro-lime vinaigrette.

Prep Time30

Total Time30

Course: Dinner, Salad, Vegetarian

Cuisine: American, Vegetarian

Keyword: southwest quinoa salad

Servings: as a side

Author: Chelsea Lords

Cost: $7.84

Equipment

Blender or food processor

Ingredients

1-1/2 cups cooked quinoa measure after quinoa has been cooked, about 1/2 cup raw
5 cups romaine lettuce loosely measured after being cut
1/2 cup diced red onion see note 1
1 small green pepper diced, about 3/4 cup
3/4 cup black beans drained and rinsed
3/4 cup roasted corn
1 cup cherry tomatoes halved or quartered
1 small avocado diced, about 3/4 cup
Queso cotija cheese blend optional

Dressing

1 cup cilantro remove stems to loosely measure
2 limes
1 jalapeño seeds and ribs removed
2 tablespoons olive oil
1-1/2 tablespoons rice wine vinegar
1/2 tablespoon Dijon-style mustard
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

US - Metric

Instructions

Rinse quinoa well. I recommend cooking quinoa in a chicken or vegetable broth for extra flavor. Once quinoa is cooked, transfer to a large bowl and let cool completely.
Wash and chop the lettuce. I like to cut the lettuce into ribbons and halve the ribbons—thinner salad pieces allow for more surface area that the quinoa and dressing can adhere to. Use a salad spinner to ensure the lettuce is 100% dry before adding to the quinoa. Toss the cooled quinoa and washed/chopped lettuce together.
Dice the red onion (see note 1), chop the green pepper, drain and rinse black beans, prepare the corn (see note 2), halve the cherry tomatoes and add all to the salad. Remove the pit and peel of the avocado, chop, and add to the salad.
Zest and juice limes to get 1/2 teaspoon zest and 3 tablespoons juice. Combine lime zest and juice with all dressing ingredients except the olive oil in a blender or food processor. Add salt and pepper (or to taste). Pulse until ingredients are combined, then drizzle in olive oil; quickly pulse until emulsified. Don’t overmix/blend the olive oil or it can gain a metallic flavor. Taste and adjust any seasonings to personal preference.
If eating the salad immediately, pour the dressing over, toss the salad, and top with cheese (if desired and to taste preference). Only add dressing to salad that will be enjoyed promptly.

Notes

Note 1: You can take away the “bite” of a red onion by soaking chopped red onion in cold water and soaking for 5–10 minutes. Drain and dry thoroughly before adding to the salad.

Note 2: Thaw frozen corn and sauté in a skillet or grill fresh corn.

To grill fresh corn: Preheat grill to 400°F and clean grates. Remove husks and silk, rub each cob with 1 teaspoon oil, and season with salt and pepper. Place on grill, close lid, and cook for about 3 minutes per side, rotating with tongs for about 12 minutes total. Once browned, remove from grill and cut kernels off when cool.

Storage: Only add dressing, avocado, and cheese to portions of salad that will be finished promptly after dressing. Store leftover salad, avocado, and dressing separately; otherwise salad becomes soggy.

Nutrition