This southwestern-style quinoa salad is a fresh and healthy way to enjoy the flavors of the southwest. With quinoa, black beans, corn, avocado, and a zesty lime dressing, this salad is perfect for a quick and easy lunch or dinner.
Ingreadient
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 jalapeño, minced
- 15 oz black beans(425 g)
- 15 oz corn(425 g)
- 3 roma tomatoes, diced
- 1 cup quinoa(170 g), rinsed
- 2 cups vegetable stock(480 mL)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 avocado, cubed
- 1 lime, juiced
- fresh cilantro, to garnish
Direction
- 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!
