Southwest Quinoa Salad Bowls
This southwest quinoa salad is a healthy lunch option that comes together really fast, and it's perfect for meal prep.
Print
Pin
Ingredients
For the Southwest Quinoa Salad:
- 2 cups water
- 1 cup quinoa, rinsed and drained
- ¾ cup jarred salsa
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 1 cup frozen or canned corn, thawed or rinsed and drained
- 15- ounce can black beans, rinsed and drained
- 2 medium tomatoes, chopped
- ¼ cup cilantro, finely chopped
- 3 green onions, thinly sliced
- Avocado, peeled and diced
- Shredded Cheddar cheese
For the Creamy Lime Dressing
- ½ cup plain yogurt
- 1 tablespoon lime juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
Cook the quinoa:
- Bring the water to a boil, then stir in the quinoa, lower the heat and reduce to a simmer. Cook for 10 minutes and turn off the heat.
- Cover and let sit for 6 minutes – you'll know the quinoa is ready when you see the little white "tail" of the germ around the outside edge of each seed.
Assemble the salad:
- Once quinoa is done, transfer it to a large bowl and add the salsa, chili powder, and cumin. Fold to combine.
- Stir in corn, black beans, tomatoes, cilantro, and green onions. Fold a few times until thoroughly combined.
Make the dressing:
- In a medium bowl, whisk the yogurt, lime juice, salt, pepper, and garlic. Pack the dressing into mini sauce containers or add it to the salad and toss to combine.
Serve:
- Serve topped with avocado, cheese, and additional cilantro.
Notes
Nutrition information is calculated without the dressing.
Nutrition
Serving: 1 serving | Calories: 312kcal | Carbohydrates: 58g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 834mg | Potassium: 941mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1087IU | Vitamin C: 15mg | Calcium: 95mg | Iron: 5mg
