Southwest Quinoa Salad
The ultimate comfort food, Southwest Quinoa Salad combines zesty flavors with nutrient-rich ingredients for an easy weeknight dinner. Bursting with colors and textures, it's a delightful dish that's both refreshing and filling. Perfect for any occasion, this salad is sure to become a family favorite!
Equipment
- Mixing Bowl
- Chef's Knife
- Large Pot
- Wooden Spoon
- Skillet
- Frying Pan
- Cutting Board
Ingredients
- 2 tbsp. olive oil
- 1 cup tricolor quinoa
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. cumin
- 1/4 tsp. coriander
- 1/4 tsp. onion powder
- 1/8 tsp. ground black pepper
- 2 cups water or chicken broth
- 1 cup fresh or frozen corn
- 1/4 cup finely diced red onion
- 1/2 jalapeño
- 15 oz. can black beans
- 1/2 cup cherry tomatoes
- 1/4 cup chopped cilantro
- 1 green onion
- 1 lime
Instructions
- Start by rinsing the quinoa in a fine mesh sieve. This step is crucial as it removes any dirt or debris and helps eliminate bitterness. You want to ensure the grains are clean before cooking.
- In a large saucepan set over medium heat, add 1 tablespoon of olive oil. Once the oil is shimmering, add the rinsed quinoa along with the garlic powder, cumin, coriander, onion powder, and ground black pepper. Toast the mixture for about 2 to 3 minutes, stirring frequently until fragrant. This brings out the flavors of the spices.
- After toasting, add 2 cups of water or chicken broth to the saucepan. Raise the heat to high and bring the mixture to a vigorous boil. Once boiling, cover the pan and reduce the heat to low. Let it simmer for 15 to 20 minutes, or until the quinoa is tender and the liquid is absorbed.
- While the quinoa is cooking, heat a large skillet over medium heat. Add the remaining tablespoon of olive oil.
- Once the oil is hot, add the corn. Sauté for 3 to 4 minutes until it’s lightly browned. The sweetness of the corn will enhance the overall taste of the salad.
- Next, add the red onion and jalapeño. Cook for another 3 to 4 minutes, stirring occasionally. You want the onion to soften just a bit without losing its crunch.
- Stir in the black beans and remove the skillet from heat. Allow the mixture to cool slightly. This step is important as it helps prevent wilting the other ingredients.
- Once the quinoa has finished cooking, let it cool until it’s warm to the touch. Transfer the quinoa to a large mixing bowl.
- Add the corn and bean mixture, cherry tomatoes, cilantro, green onion, and the fresh juice of 1 lime to the bowl. Gently toss everything together until well combined.
- Season the salad with salt and pepper to taste. You can adjust the seasoning based on your preference, making it as flavorful as you like. Serve the salad warm or cold, and enjoy!
Notes
Store any leftovers in an airtight container in the refrigerator. The flavors will deepen after a day or two, making it even more delicious!