This southwest quinoa salad makes a delicious and flavorful side dish or main meal. You can feel great about eating this healthy, protein-packed salad all summer long!
Cook quinoa as directed on package. I like to cook it in chicken broth. Once the quinoa is completely cooked, set it aside to cool.
Drain and rinse the canned black beans and corn. Pat dry with paper towels and place into a large bowl. Then add in the chopped bell pepper, sliced grape tomatoes, green onions and cilantro.
In a separate small bowl, whisk together olive oil, lime juice, salt, black pepper, garlic powder, chili powder, cumin and diced jalapeno. Add more seasonings to taste.
Add the cooled quinoa to the vegetable mixture. Pour dressing over top the salad and toss until combined. Season to taste.
Refrigerate for at least 2 hours or overnight. Served chilled.
Notes
Make ahead: This salad can easily be made ahead of time. I usually make it the day before so the flavors can marinate together a little longer.Variations: Feel free to use either red or white quinoa. Both would taste equally as delicious!Storing: This salad will keep in the fridge for about 3 days. Just keep stored in an airtight container.Meal prep: This recipe is perfect for meal prep! You could even add chicken or avocado to bulk it up a little more.