Southwestern Quinoa Salad Recipes

SOUTHWESTERN-STYLE QUINOA SALAD RECIPE BY TASTY

Steps:

• Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
• Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
• Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
• Enjoy!

SOUTHWESTERN QUINOA SALAD

Steps:

• Spray 3-quart saucepan with cooking spray. Heat over medium heat. Add onion to oil; cook 6 to 8 minutes, stirring occasionally, until golden brown. Stir in quinoa and chicken broth. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until all liquid is absorbed; remove from heat.
• Meanwhile, in small food processor*, place cilantro, pumpkin seeds, garlic and cumin. Cover; process 5 to 10 seconds, using quick on-and-off motions; scrape side. Add chiles and oil. Cover; process, using quick on-and-off motions, until paste forms.
• Into cooked quinoa, add pesto mixture and the remaining salad ingredients. Refrigerate at least 30 minutes to blend flavors.
• To serve, divide salad evenly among 6 plates; top each serving with 2 to 3 slices avocado and 1 sprig cilantro.

SOUTHWEST QUINOA SALAD

Steps:

• 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.

SOUTHWEST QUINOA SALAD

Steps:

• Cook quinoa per package instructions, then let cool. While quinoa cooks, prepare other ingredients.
• In large bowl, combine vegetables and cooled quinoa.
• In a small bowl, whisk together dressing ingredients. Add salt and pepper to taste.
• Pour dressing into salad and stir to distribute.
• Serve warm or let chill before serving.

SOUTHWEST QUINOA SALAD

Steps:

• Bring the water to a boil, then stir in the quinoa, lower the heat and reduce to a simmer. Cook for 10 minutes and turn off heat.
• Cover and let sit for 6 minutes - you'll know the quinoa is ready when you see the little white "tail" of the germ around the outside edge of each seed.
• Once quinoa is done, add salsa, chili powder, and cumin, fold to combine well. Stir in the corn, black beans, tomatoes, cilantro, and green onions. Fold a few times until thoroughly combined.
• In a small bowl, whisk the yogurt, lime juice, salt, pepper, and garlic. Pack the dressing into mini sauce containers or add it to the salad and toss to combine.
• Serve with avocado and cheese and garnish with additional cilantro, if desired.

CHILLED SOUTHWEST QUINOA SALAD

Steps:

• Cook quinoa as directed on package. Once the quinoa is completely cooked, fluff the quinoa with a fork and set it aside to cool.
• Drain the black beans and the corn in a colander and rinse thoroughly with cold water.
• Pat dry with a paper towel and pour the beans and corn into a large bowl.
• Add chopped orange bell pepper, sliced grape tomatoes, sliced scallions, and chopped cilantro.
• In a small bowl, make dressing by whisking together the olive oil, lime juice, black pepper, garlic powder, and chili powder.
• Pour the dressing over the salad, and toss well.
• Add the cooled quinoa to the salad and toss well, making sure that the salad is evenly coated with the dressing.
• Season to taste with additional black pepper, garlic powder, or chili powder.
• Refrigerate and serve chilled.

SOUTHWESTERN BLACK BEAN QUINOA SALAD

Steps:

• Make the quinoa. Place the quinoa in a mesh strainer then rinse under cool running water until the foam subsides. Combine the rinsed quinoa with two cups of water in a small sauce pot. Bring the liquid to a boil over high heat, then reduce to low. Cover and cook 15 minutes, or until all water is absorbed. Remove the pot from heat and allow the quinoa to sit an additional 5 minutes. Remove the lid and fluff with a fork.
• Combine the black beans, lime juice, olive oil, cumin, and oregano. Toss, then set aside and allow to marinate at room temperature while the quinoa cooks..
• Combine the cooked quinoa with the black beans (be sure to scrape any marinade into the bowl), bell pepper, cherry tomatoes, corn, scallions, and cilantro. Toss, then taste for seasoning. Adjust with salt and pepper to preference.

SOUTHWESTERN QUINOA SALAD

Steps:

• Combine the quinoa, tomato, diced pepper, black beans, and red onion in a bowl.
• Make the dressing by mixing together the lime juice, salsa, salt, and cilantroleaves in a separate jar or small bowl.
• Mix with the rest of the ingredients and thoroughly incorporate.
• If desired, top with extra cilantro before serving

SOUTHWESTERN QUINOA SALAD

Steps:

• Combine quinoa, beans, corn, tomatoes, onion and cilantro in a large bowl.
• Whisk the dressing ingredients together in a small bowl
• Pour the dressing over the salad ingredients
• Stir gently to combine dressing with salad ingredients
• Serve with avocado or other optional ingredients, and extra lime wedges.

SOUTHWESTERN QUINOA SALAD

Steps:

• Preheat oven to 400°F.
• Toss sweet potato chunks with 1/2 Tablespoon of olive oil, season to taste with salt and pepper, and arrange evenly on a baking sheet. Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Allow sweet potato chunks to cool.
• Meanwhile, cook the quinoa according to package instructions. Allow quinoa to cool.
• In a large mixing bowl combine quinoa, roasted sweet potatoes, corn, bell pepper, black beans, red onion, cilantro and avocado. Add 1/4 cup olive oil, lime juice, chili powder, cayenne, cumin, black pepper and sea salt. Gently toss the salad to combine. Taste and adjust the seasoning, if necessary. Serve salad right away or chill in the fridge a few hours before serving. Add a sprinkle of queso fresco or feta cheese when serving, if desired.

SOUTHWEST QUINOA SALAD

Steps:

• Heat the 2 teaspoons olive oil in a medium saucepan over medium heat. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat, cover, and simmer until the liquid has been absorbed, about 12-16 minutes. Remove from the heat.
• While the quinoa cooks, prepare the lime vinaigrette. In a small bowl or jar, combine the dressing ingredients. Whisk (or shake in a jar with a lid) until well combined.
• Transfer the cooked quinoa to a large bowl and stir in the corn, black beans, bell pepper, green onions and cilantro. Add the dressing and stir gently to combine. Taste and adjust seasonings as necessary.
• Serve salad warm or cold, with guacamole or sliced avocado if desired.

SOUTHWEST QUINOA BEAN SALAD

Steps:

• Blend all the ingredients for the dressing in a blender for a minute till smooth.
• Transfer all the ingredients for the salad in a bowl and toss with the dressing. If serving later, pour the dressing just before serving to avoid the salad from getting soggy.

SOUTHWESTERN QUINOA SALAD WITH CREAMY AVOCADO DRESSING

Steps:

• Place the quinoa along with 2 cups salted water in a medium saucepan. Cover and bring to a boil, then reduce to the lowest heat setting. Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes.
• While the quinoa is cooking, make the Creamy Avocado Dressing. Combine all of the dressing ingredients in a blender or food processor and blend until smooth.
• In a large bowl, combine quinoa, black beans, tomatoes, bell peppers, avocado, cucumber, corn, red onion. Pour dressing over quinoa salad and stir until salad is well coated. Season with salt and pepper. Squeeze fresh lime juice over the salad, so the avocado doesn't brown. Garnish with chopped cilantro and serve at room temperature or chilled.

SOUTHWEST QUINOA SALAD

Steps:

• In a medium pot, add the water and quinoa, bring to a boil, cover, reduce heat, and simmer for 15 minutes at a gentle boil. Turn off heat, remove the cover, and let rest for 10 minutes. Fluff with a fork. Alternatively, use this Instant Pot Quinoa recipe.
• In a small bowl or jar, whisk together the lime juice, olive oil, cumin, chili powder, and salt. Season to taste.
• In a large bowl or pot, the quinoa cooked in, toss together the quinoa, corn, beans, tomatoes, onion, and cilantro with the dressing. Season to taste, adding more lime juice and salt or spices to taste.
• Serves 4 - 6
• Keep leftovers in the refrigerator for up to 5 days.

SOUTHWEST QUINOA SALAD

Steps:

• Rinse quinoa and set aside. Bring 2 3/4 cups water to a boil. Add quinoa and reduce heat to a simmer. Simmer for about 20 minutes, until water has evaporated and quinoa is cooked. Transfer to a large bowl and fluff with a fork. Place in the refrigerator to cool for at least 20 minutes.
• Dice the onions, bell peppers, and jalapeno pepper. Rinse the black beans and corn. Set aside.
• While quinoa is cooking, mix together salad dressing ingredients. Once the quinoa is no longer hot to the touch, stir in the salad dressing so that the quinoa is fully coated.
• Add the vegetables, black beans, and corn. Taste and adjust seasonings. Cover and place in refrigerator until ready to serve.

SOUTHWESTERN QUINOA SALAD

Steps:

• Rinse the quinoa thoroughly to get rid of its bitter coating.
• In a large saucepan, bring three cups of salted water to a boil.
• When the water boils add the quinoa, cover the saucepan and reduce the heat to medium. Cook for about 15 minutes or until all water has been absorbed and then let sit covered for 10 minutes. Remove cover, fluff quinoa with a fork and let cool completely.
• Meanwhile, prepare all of the other ingredients. Wash and dice the red pepper and mince the red onion and jalapeno. Rinse the black beans under cold water, drain the corn kernels. Wash the cilantro thoroughly and chop it.

SOUTHWESTERN BLACK BEAN, QUINOA AND MANGO SALAD

Steps:

• Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.
• Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.
• Drizzle over the mixture and toss.
• Refrigerate until ready to serve.

SOUTHWEST QUINOA SALAD

Steps:

• Add quinoa and water to a large pot. Cook over a medium-high flame until it reaches a boil. Lower flame, cover and simmer for 15 minutes.
• While the quinoa is cooking, brown the hamburger. Drain the fat.
• In a small bowl, combine dressing ingredients.
• In a large bowl, combine quinoa, hamburger, beans, olives, corn, tomatoes, and onion, and celery. Toss to mix thoroughly.
• Drizzle dressing over the salad. Toss to evenly coat.

SOUTHWESTERN QUINOA SALAD

Steps:

• Combine cooked quinoa with corn kernels, green onions, avocado, red bell pepper, red onion, garlic, cherry tomato halves, cilantro, extra-virgin olive oil, lime juice, ground cumin, salt and pepper. Stir gently to combine. Kitchen Counter Per serving: 259 cal, 10g fat, 0mg chol, 7g prot, 38g carbs, 5g sugar, 7g fiber, 209mg sodiumrn

SOUTHWESTERN QUINOA SALAD RECIPE

Steps:

• Rinse quinoa in a fine mesh sieve to remove dirt or debris.
• In a large saucepan set over medium heat, add 1 tablespoon of olive oil. Toast quinoa and seasonings and spices for 2 to 3 minutes or until fragrant.
• Add broth or water. Bring to a boil, cover and cook for 15 to 20 minutes or until tender.
• Meanwhile, in large skillet set over medium heat, add remaining tablespoon of olive oil. When the oil is hot, add the corn and cook for 3 to 4 minutes, then add the onion and jalapeño.
• Cook for 3 to 4 minutes before stirring in the black beans. Remove from the heat and allow to cool.
• Once the quinoa has cooled (warm to the touch), place in a large mixing bowl and toss with the corn and bean mixture, cherry tomatoes, cilantro, green onion, and lime juice.
• Season with salt and pepper to taste. Serve warm or cold.

SOUTHWEST QUINOA SALAD

Steps:

• Cook 1 cup (dry) quinoa according to directions and set aside. In large bowl, whisk together the olive oil, lime juice, vinegar, and cumin. Add green onions, cilantro, corn, and beans and toss to coat. Fluff the quinoa and break up any chunks. Add the quinoa to the bowl containing the rest of the ingredients and mix well. Season with salt and pepper to taste and serve immediately or refrigerate. Add avocado to each individual serving if desired (do not store with avocado).
• Serving Size: Makes 8 servings

SOUTHWESTERN QUINOA SALAD

Steps:

• Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.
• Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.

SOUTHWESTERN QUINOA SALAD

Steps:

• In a small sauce pot bring broth and quinoa to a boil. Once boiling, reduce heat to simmer, cover and cook for 15 minutes until the quinoa is tender and liquid is absorbed. Remove from heat and allow to cool.
• In a small bowl whisk together the mayonnaise, lime juice, hot sauce, salt, garlic powder, and cumin. Set aside.
• In a large bowl combine the cooled quinoa, black beans, avocado, tomato, and cilantro. Pour the mayonnaise dressing on top and stir to combine.
• Serve immediately or allow to chill for the flavors to com together.