Description
This Southwestern Quinoa Fiesta Salad is a vibrant and nutritious dish bursting with fresh flavors. Featuring fluffy quinoa, hearty black beans, colorful bell peppers, and juicy cherry tomatoes, all tossed in a zesty lime and cumin dressing. Perfect as a light meal or a colorful side dish, it’s easy to prepare and packed with protein and fiber.
Ingredients
Scale
Salad Ingredients
- 1 cup quinoa
- 1 can (15 oz) black beans, rinsed
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers (mixed colors), chopped
- ½ cup fresh cilantro, chopped
Dressing Ingredients
- 3 tbsp lime juice (freshly squeezed)
- 2 tbsp olive oil (extra virgin)
- 1 tsp cumin
- ½ tsp chili powder
- Salt and pepper to taste
Instructions
- Cook Quinoa: Rinse the quinoa under cold water until the water runs clear to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy and water is absorbed.
- Prepare Vegetables: While the quinoa cooks, wash and chop the cherry tomatoes in halves and the bell peppers into bite-sized pieces for a colorful and fresh texture.
- Combine Salad Base: In a large mixing bowl, combine the cooked and cooled quinoa with the rinsed black beans, chopped cherry tomatoes, bell peppers, and fresh cilantro. Stir gently to mix all the ingredients evenly without mashing them.
- Make Dressing: In a small bowl, whisk together freshly squeezed lime juice, extra virgin olive oil, ground cumin, chili powder, and a pinch of salt and pepper until well emulsified and flavorful.
- Toss and Serve: Drizzle the dressing over the quinoa salad and toss gently until everything is well coated. Taste and adjust salt and pepper as needed. Serve immediately or chill in the refrigerator for a refreshing cold salad.
Notes
- Rinsing quinoa removes its natural bitter coating called saponin and improves flavor.
- This salad can be enjoyed cold or at room temperature.
- Feel free to add avocado or corn for extra creaminess and sweetness.
- Make-ahead friendly: Prepare quinoa and veggies in advance and combine with dressing before serving.
- For a spicier kick, add finely chopped jalapeño or a dash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
