Description
A vibrant and healthy Southwestern Quinoa Fiesta Salad combining fluffy quinoa, black beans, fresh cherry tomatoes, and colorful bell peppers, all tossed with a zesty lime-cumin dressing. Perfect for a light lunch or a nutritious side dish, this salad is both flavorful and easy to prepare.
Ingredients
Scale
Salad Ingredients
- 1 cup quinoa
- 1 can (15 oz) black beans, rinsed
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers (mixed colors), chopped
- ½ cup fresh cilantro, chopped
Dressing Ingredients
- 3 tbsp lime juice (freshly squeezed)
- 2 tbsp olive oil (extra virgin)
- 1 tsp cumin
- ½ tsp chili powder
- Salt and pepper to taste
Instructions
- Cook Quinoa: Rinse quinoa under cold running water until the water runs clear to remove its natural bitterness. Combine the rinsed quinoa with 2 cups of water in a saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for about 15 minutes or until quinoa is fluffy and water is absorbed.
- Prepare Vegetables: While the quinoa cooks, chop the cherry tomatoes in half and cut the bell peppers into bite-sized pieces, preparing fresh, colorful vegetables for the salad.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked quinoa along with the rinsed black beans, chopped tomatoes, bell peppers, and fresh cilantro. Stir gently to combine all the salad ingredients evenly.
- Make the Dressing: In a small bowl, whisk together freshly squeezed lime juice, extra virgin olive oil, cumin, and chili powder until well blended and emulsified, creating a zesty and aromatic dressing.
- Toss Salad: Drizzle the dressing over the salad mixture and toss gently to evenly coat all ingredients. Taste and adjust salt and pepper to preference for the perfect balance of flavors.
Notes
- Rinsing quinoa well before cooking is essential to remove its natural bitterness.
- You can add diced avocado or corn for extra texture and flavor.
- This salad can be served immediately or chilled for an hour to enhance the flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
