Southwestern Quinoa Salad
This colorful Southwestern Quinoa Salad is a delightful combination of fresh vegetables, black beans, and quinoa, all dressed in a cumin vinaigrette.
- 1 1/2 cups cooked quinoa
- 1 cup canned black beans drained and rinsed
- 1 yellow bell pepper diced
- 1 cup radicchio chopped
- 1 cup cherry tomatoes quartered
- 1 small purple onion diced
- 1 1/4 cups fresh cilantro coarsely chopped
- 1 1/2 cup frozen corn prepared
- 2 avocados
- 1/2 cup red wine vinegar
- 1/4 cup honey
- 4 tablespoons canola or vegetable oil
- 4 teaspoons cumin
- salt to taste
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.
Calories: 382kcal | Carbohydrates: 46g | Protein: 7g | Fat: 20g | Saturated Fat: 2g | Sodium: 131mg | Potassium: 813mg | Fiber: 9g | Sugar: 13g | Vitamin A: 500IU | Vitamin C: 55.3mg | Calcium: 50mg | Iron: 3.3mg