A fresh, vibrant, and protein-packed salad with bold Southwestern flavors—perfect for meal prep, potlucks, or a quick lunch!
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ¼ red onion, finely chopped
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, finely diced (optional, for spice)
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp maple syrup or agave (for balance)
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
Instructions:
- Cook Quinoa: In a pot, bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for 12-15 minutes until fluffy. Let cool.
- Prepare Dressing: In a small bowl, whisk together olive oil, lime juice, maple syrup, and spices.
- Assemble Salad: In a large bowl, combine the quinoa, black beans, corn, bell pepper, tomatoes, red onion, and cilantro.
- Mix & Serve: Pour the dressing over the salad, toss well, then gently fold in the avocado.
- Enjoy! Serve immediately or chill for an even better flavor.
Optional Add-ins:
✔️ Extra protein? Add grilled tofu or tempeh.
✔️ Crunchy texture? Toss in roasted pepitas or sunflower seeds.
✔️ Cheesy flavor? Sprinkle nutritional yeast on top.
Would you like a spicier version or a creamy avocado dressing instead? 😊
