Southwest Quinoa Salad
If you are a bit turned off by green salads then this is your recipe! It is super packed with protein, and it will be your perfect work lunch, quick meal on the go, and potluck favorite!
Servings: 4 servings
Calories: 322kcal
Ingredients
- 2 cups of cooked quinoa
- 15 ounces of black beans, drained
- 15 ounces of garbanzo beans, drained
- ½ cup of finely diced red onion
- ½ cup of finely diced red bell pepper
- 1 cup of halved cherry or grape tomatoes
- ¼ cup of minced cilantro
- Salt, to taste (about 1 to 2 teaspoons)
- Juice of a lime (optional)
Instructions
- In a large bowl, combine all the ingredients.
- Chill to let the flavors meld.
Video
Notes
- To enhance the quinoa flavor: Lightly toast it in the pan/skillet until fragrant before cooking it.
- Using leftover cooked quinoa: You can refer to this post for how to cook quinoa on the stovetop or in an Instant Pot. It should be fully cooled before making this Southwest quinoa salad.
- Adjust the vegetables added: Based on what you have in your kitchen/pantry. This veggie quinoa is highly versatile.
- Leave the black bean quinoa salad to marinate: This will give the flavors a chance to meld for a better overall result.
Nutrition
Calories: 322kcal | Carbohydrates: 56g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 716mg | Potassium: 795mg | Fiber: 16g | Sugar: 3g | Vitamin A: 858IU | Vitamin C: 37mg | Calcium: 101mg | Iron: 5mg
