Here’s another idea for a fabulous quinoa salad! I love this salad and it’s a huge hit when I make it for family and friends too!
You can use red or white quinoa and the colors and different ingredients make this salad not only scrumptious, but appealing too. I tend to entertain more in the summer and although I make enough food for even 10 people more, I never think that I have enough side dishes.
Don’t be shy to add a chopped jalapeno pepper or more ‘hot sauce’ if you like a little more zing in your salads. According to my son Jarred, my quinoa salads are best the day after it’s made so the flavors have a chance to meld together. Trust me, he still eats it on the same day I make it and never complains!
This salad is perfect for bbq season since it’s so easy to throw the ingredients together, even last minute! And leftovers? It’s great for your meals for during the week – meal prep has never been easier.
What are some of your favorite salads to make when you have people over?
I’d love for you to share in the comments below 🙂
Southwest Quinoa Salad
- 1 cup quinoa (red or white)
- 1 1/4 cup water
- 1/3 cup olive oil
- Fresh lime juice from 2 limes
- 1 tbs. apple cider vinegar
- 2 1/2 tsp. cumin (adjust according to your taste)
- 1 tsp. Sriracha or your favorite hot sauce
- 1 1/2 cups corn kernels, canned, frozen (thawed) or fresh
- 1 red pepper, diced
- 1 cup of edamame beans, shelled
- 1 – 19 oz. can black beans, rinsed and drained
- A handful of flat parsley, chopped
- Pinch of sea salt
- Zest from lime (use the lime that you juiced)
Bring the water and quinoa to a boil in a medium saucepan. Once it starts to boil, turn the heat to low, cover the pan and cook for 12 minutes. Turn the heat off and leave the covered pot on the stove for 15 minutes. Fluff with a fork and allow the quinoa to cool.
Whisk the oil, lime juice, apple cider vinegar, cumin and hot sauce in a small bowl – adjust the seasonings accordingly to your taste.
Add the cooled quinoa in a serving bowl. Add to it the corn, diced red pepper, edamame, black beans and chopped parsley. Add the dressing and salt, mix well and then cover and refrigerate for at least 1 hour before serving. Sprinkle lime zest on top of the salad before serving.
Serve cold or at room temperature.