Description
This Southwestern Quinoa Fiesta Salad is a vibrant and healthy dish combining fluffy quinoa, black beans, fresh cherry tomatoes, colorful bell peppers, and zesty cilantro. Tossed with a tangy lime juice and spice dressing, it’s a perfect light meal or side dish bursting with southwestern flavors in just 30 minutes.
Ingredients
Scale
Main 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
- 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
- Prepare the quinoa: Rinse quinoa thoroughly under cold water until the water runs clear to remove its natural bitterness. In a saucepan, combine the rinsed quinoa with 2 cups of water. Bring it to a boil, then reduce heat to a simmer. Cover and cook for about 15 minutes until the quinoa is fluffy and water is absorbed.
- Chop the vegetables: While the quinoa is cooking, halve the cherry tomatoes and chop the bell peppers into bite-sized pieces for fresh texture and color.
- Combine salad ingredients: In a large mixing bowl, add the cooked quinoa, rinsed black beans, chopped cherry tomatoes, chopped bell peppers, and fresh chopped cilantro. Stir gently to evenly distribute ingredients without mashing the beans.
- Prepare the dressing: In a small bowl, whisk together freshly squeezed lime juice, extra virgin olive oil, cumin, chili powder, salt, and pepper until well blended to create a bright and flavorful dressing.
- Toss salad and season: Drizzle the dressing evenly over the salad mixture. Toss gently until all ingredients are well coated. Taste the salad and adjust seasoning with additional salt or pepper if desired. Serve chilled or at room temperature.
Notes
- Rinsing the quinoa well is important to reduce its natural bitterness.
- You can use fresh or canned black beans, but be sure to rinse canned beans thoroughly.
- Add avocado or corn for extra creaminess and sweetness if desired.
- This salad stores well in the refrigerator for up to 2 days and flavors develop further when chilled.
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño to the dressing.
