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
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!
Tips
1 of
10
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Carlo Baldini
Also tried the same recipe with rice instead of quinoa. Delicious ⭐️⭐️⭐️⭐️⭐️
3 months ago Helpful (6) -
yaelmf
I made it and it was awesome but I think one lime is too much do a little less. Also I think you should do only two tomatoes instead of three.
4 months ago Helpful (6) -
Kennedy Scott
This recipe is great in a burrito too !
3 months ago Helpful (5) -
Emma Ehreth
I added cheddar cheese on top of mine and it’s delicious! Also if you don’t like spicy food (like me), use half the amount of chili powder and it’s the perfect amount of flavor rather than heat
4 months ago Helpful (5)
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