Southwestern Summertime Quinoa Salad Recipes

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.

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.

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 SUMMERTIME QUINOA SALAD

Steps:

• Cook quinoa according to package directions. Allow to cool.
• Combine quinoa with chopped vegetables.
• Whisk together remaining ingredients to make the dressing.
• Thoroughly combine dressing with quinoa-vegetables mixture and chill.
• Adjust seasonings as preferred.

SOUTHWEST QUINOA SALAD

Steps:

• cook quinoa as directed on package with 4 C water and the vegetable base.
• while the quinoa is cooking, combine the black beans, red pepper, jalapeños, cilantro, and onion in a bowl.
• When the quinoa is done cooking add the frozen corn to it and stir. let cool a bit.
• combine the quinoa mix and the veggies, add the remaining ingredients, stir and serve. Can also be refrigerated for later.