Zesty Southwest Quinoa (Print Version)
# Ingredients:
→ Salad base
01 -
Two teaspoons of olive oil, a small pour
02 -
A couple fresh garlic cloves, chopped finely
03 -
Quinoa, 1 cup, rinsed well until the water's clear
04 -
1¾ cups of veggie broth, or plain water if that's your choice
05 -
Sweet corn, 1 cup, drained from a can
06 -
A 15 oz can of black beans, rinsed and drained completely
07 -
Red bell pepper, diced into small chunks
08 -
Four green onions, sliced thin
09 -
Fresh cilantro, 2 tablespoons finely chopped
→ Lime-flavored dressing
10 -
Juice from 1 to 2 limes (around 3 tablespoons)
11 -
Two tablespoons of olive oil
12 -
A tablespoon of honey for sweetness
13 -
1 teaspoon chili powder for that Southwest flavor
14 -
Half a teaspoon of cumin powder
15 -
Salt and black pepper, adjust to what tastes good
→ Extras for serving
16 -
Add guacamole or slices of avocado for more flavor
# Instructions:
01 -
Heat a little olive oil in a medium pot over medium heat. Add minced garlic and let it cook for just a moment, stirring, until fragrant. Stir in the rinsed quinoa followed by the broth or water. Let it come to a low boil, then cover it, drop the heat, and simmer about 12-16 minutes until the liquid's soaked up. Take it off the heat when it's done.
02 -
While the quinoa's cooking, grab a jar or small bowl to mix the dressing. Combine lime juice, olive oil, honey, chili powder, and cumin. Add a bit of salt and pepper, then stir it well or shake if you're using a jar.
03 -
Let the quinoa cool down a little, then pour it into a big mixing bowl. Add the corn, black beans, diced bell pepper, green onions, and cilantro. Drizzle over the dressing and gently stir to coat it all. Taste it and tweak the seasoning if you feel like it needs more.
04 -
This salad’s great served hot or cold. You can make it fancy by adding guacamole or creamy avocado slices on top!
# Notes:
01 -
This vibrant dish stays fresh in an airtight container in the fridge for three to four days, so it's awesome for meal prep.