Southwestern-style Quinoa Salad
by Merle O'Neal • featured in Quinoa Salad 4 Ways
Inspired by pinterest.com
Ingredients
for 2 servings
-
2 tablespoons vegetable oil - 3 cloves garlic, minced
- 1 jalapeño, minced
-
15 oz black beans (425 g) -
15 oz corn (425 g) - 3 roma tomatoes, diced
-
1 cup quinoa, rinsed (170 g) -
2 cups vegetable stock (480 mL) -
1 tablespoon chili powder -
2 teaspoons cumin -
1 teaspoon salt -
1 teaspoon pepper - 1 avocado, cubed
- 1 lime, juiced
- fresh cilantro, to garnish
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Preparation
- Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
- Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
- Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
- Enjoy!
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Tips
1 of
26
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Danica Navarrete
Added extra cilantro and lime juice, and made my own guac instead of chopped avocado. Currently alternating between eating it as a dip with chips and eating it normally lol. Delicious!
2018-07-05T22:49:58Z Helpful (9) -
Eileen Diaz
Don’t forget to drain if you are using can foods. It make the quinoa mushy. Also you are able to use a slow cooker for 4-5 hours. I added chicken to mine and put cheese on the top. Delicious.
2018-11-01T01:52:54Z Helpful (8) -
Kennedy Scott
This recipe is great in a burrito too !
2018-07-26T21:01:35Z Helpful (8) -
Carlo Baldini
Also tried the same recipe with rice instead of quinoa. Delicious ⭐️⭐️⭐️⭐️⭐️
2018-07-18T05:50:45Z Helpful (8)
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