Southwestern Quinoa Salad with Cilantro-Lime Vinaigrette

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/17/2020

Full of vibrant colors and flavors, this healthy dish is hearty enough to serve as a vegetarian entree.

Prepare this salad ahead of time and serve chilled or room temperature.

Serves: 8 Save

Ingredients (11)

  • 1 cup uncooked quinoa
  • 2 cup canned black beans, rinsed and drained
  • 2 cup fresh corn kernels (from 3 ears)
  • 1 large red bell pepper, finely chopped
  • 1 jalapeno pepper, seeded and minced
  • 6 tablespoon fresh lime juice
  • 2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 cup olive oil
  • 1/3 cup finely chopped cilantro, divided

Directions

  1. Cook quinoa according to package instructions. Place in a large serving bowl and let cool.
  2. Add beans, corn, bell pepper and jalapeno and toss well.
  3. Combine lime juice, cumin, salt and chili powder in a small bowl; whisk to combine. Add oil in a stream, whisking, and then whisk in half the cilantro. Pour dressing over the salad; toss well. Sprinkle remaining cilantro on top before serving.

Turmericana

The Bar

Ingredients (6)

  • 1.5 oz. Don Julio Blanco Tequila
  • .75 oz. Honey Syrup
  • .75 oz. Fresh Lime Juice
  • .5tsp of Ground Turmeric
  • .5tsp of Sea Salt
  • Ice
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