About the Recipe
Looking for a fresh, delicious, and filling plant-based meal you can prep ahead? This Southwest Quinoa Salad is packed with fiber, plant protein, and bright flavors from lime, cumin, and red wine vinegar. It's the kind of dish that keeps you full, energized, and satisfied—all week long.
Ingredients
Salad Base:
1.5 cups quinoa (uncooked) or 3 cups cooked
1½ cups black beans, cooked (or 1 can, rinsed)
1 cup corn (frozen and thawed)
1 cup cherry tomatoes, quartered
½ cup green onion, chopped
¼ cup parsley or cilantro, chopped
1 avocado, chopped
Dressing:
½ cup avocado oil
2 tbsp red wine vinegar
Zest of 1 lime
2 tbsp lime juice
½ tsp sea salt
¼ tsp black pepper
½ tsp ground cumin
1 clove garlic, minced
Preparation
Cook the Quinoa. Rinse quinoa in a fine sieve. Add it to a pot with water and a pinch of sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until water is absorbed. Let cool.
Prepare the Salad. In a large bowl, combine the black beans, corn, tomatoes, green onion, parsley or cilantro, and avocado.
Make the Dressing. In a small bowl or jar, whisk together avocado oil, red wine vinegar, lime zest, lime juice, sea salt, pepper, cumin, and garlic until well combined.
Assemble. Add the cooked quinoa to the large bowl and pour the dressing over. Toss well to combine. Serve at room temperature.
Storage Tips: Store in an airtight container in the fridge for up to 4 days. Add fresh avocado before serving if storing longer.
