Southwest Quinoa Salad
This Southwest Quinoa Salad is so wholesome and packed with familiar Southwestern flavors, including black beans, tomato, bell pepper, and an oil-free cilantro-lime dressing. Once your quinoa is cooked, it'll just take 10 minutes to put all together!
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: 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
