Southwestern Quinoa Salad

This crowd-pleasing salad comes together quickly and is full of bold flavors. The nuttiness of the quinoa is the perfect match for velvety black beans and the citrusy lime vinaigrette. This is sure to become a favorite and pairs particularly well with fish, chicken, or steak. It’s a great high-protein, filling salad on its own as well. Quinoa (keen-wa) is native to South America, has a protein content of 12-18%, essential amino acids, fiber, and is naturally gluten-free – making it an ideal choice for those with sensitivities or allergies.  

Dairy-free & Plant-based: omit cheese

Serves: 4-6  

Total time: 30 minutes

Ingredients

1 ½ cups (285g) quinoa, rinsed 

3 cups water 

1 (400g) can/tin pinto or black beans, drained 

¼ cup (60ml) extra virgin olive oil 

¼ cup (60 ml) lime juice (2-3 limes) 

1 small yellow or red bell pepper, finely chopped 

½-1 teaspoons Maldon sea salt 

pepper to taste 

1 ¼ teaspoons ground cumin 

1 clove garlic, finely minced 

3 green onions (spring onion), finely chopped 

1 teaspoon red wine vinegar 

¼ cup cilantro (coriander), chopped 

Optional additions:

2 leaves of Swiss Chard cut into thin ribbons, slivered red onion, handful frozen corn, handful of crumbled feta cheese 

Method: 

1.             Place quinoa in a medium saucepan and bring to a boil over medium heat.  

2.             Cover and reduce heat to low. Cook approximately 15 minutes. The quinoa should be tender with a slight crunch when

done. If there is extra water in the pot, drain quinoa in a sieve.  

3.             Remove from heat, uncover, and set quinoa aside to cool, while finishing the prep work for the rest of the salad. 

4.             Drain and rinse one can of black beans, set aside.  

5.             While the quinoa cooks, in a large mixing bowl, combine extra virgin olive oil through red wine vinegar, until salt is

thoroughly dissolved.  

6.             Taste vinaigrette and adjust seasoning if necessary. 

7.             Add the quinoa and black beans to the mixing bowl, toss gently to coat with vinaigrette. Toss in any additional, optional

ingredients.  

8.             Lightly mix in chopped cilantro, being careful not to over mix. 

9.             Serve warm or chilled. Keeps 1-3 days in the refrigerator.