This colorful Southwestern Quinoa Salad is a delightful combination of fresh vegetables, black beans, and quinoa, all dressed in a cumin vinaigrette.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 6
Calories 382kcal
Author Sandra
Ingredients
1 1/2cupscooked quinoa
1cupcanned black beansdrained and rinsed
1yellow bell pepperdiced
1cupradicchiochopped
1cupcherry tomatoesquartered
1small purple oniondiced
1 1/4cupsfresh cilantrocoarsely chopped
1 1/2cupfrozen cornprepared
2avocados
Cumin Vinaigrette
1/2cupred wine vinegar
1/4cuphoney
4tablespoonscanola or vegetable oil
4teaspoonscumin
saltto taste
Instructions
Make the vinaigrette by mixing together red wine vinegar, oil, honey, cumin, and salt in a small mason jar or bowl. Set in the fridge to chill until ready to serve.
Prepare quinoa according to package directions.
Once quinoa is cooked, set in the fridge and chill until completely cooled. Prepare frozen corn according to package directions.
Meanwhile chop yellow bell pepper, radicchio, purple onion and cilantro. In a large salad or serving bowl add black beans, corn, chopped yellow bell pepper, purple onion, and cilantro. Quarter tomatoes and add to bowl. Add chilled quinoa. Drizzle all of the prepared dressing over the salad and gently toss to combine and coat.
Serve immediately or set in the fridge until ready to serve.