Southwesternquinoasalad Recipes

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:

• 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

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 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.

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!

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 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:

• 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:

• 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.