Southwest Quinoa Salad Recipe
Servings 10
Calories 204kcal
Ingredients
Salad
- 4 cobs sweet corn
- 2 cups quinoa (white, red, or a combo)
- kosher salt
- ½ red onion , chopped, about ½ cup
- 6 ounces sweet pickled peppers* , chopped
- 2 (15-ounce) cans black beans , rinsed and drained
- 4 ounces Mexican queso or feta cheese
- ½ cup chopped cilantro
Dressing
- 6 limes , juiced
- ¼ cup vegetable oil
- 2 tablespoons honey
- 1 tablespoon cumin
Instructions
- Grill the corn. Grill the cobs of corn in their husks over medium high heat for 10 minutes. Remove from the grill, cool and then shuck. Cut the corn from the husks and place the cut kernals in a large mixing bowl.
- Cook the quinoa. While the corn is grilling, cook the quinoa in 4 cups of water with 1 teaspoon of kosher salt according to package directions.
- Assemble the salad. After cooking, set aside the quinoa to cool then add to the bowl with the corn, red onion, sweet pickled peppers, black beans, cheese, and cilantro.
- Make the dressing. Whisk the lime juice, vegetable oil, honey, and cumin together in a small bowl and season with kosher salt and freshly ground black pepper. Add more honey to your taste. Pour over the quinoa mix, and stir gently to coat.
Notes
*If you'd like, you can substitute chopped fresh sweet peppers for the pickled version.
Storage: Serve at room temperature or refrigerate for up to 2 days.
Nutrition
Serving: 1g | Calories: 204kcal | Carbohydrates: 33g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 10mg | Sodium: 138mg | Potassium: 321mg | Fiber: 3g | Sugar: 6g | Vitamin A: 182IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 2mg