Southwestern Quinoa Salad with Cilantro-Lime Vinaigrette

Full of vibrant colors and flavors, this healthy dish is hearty enough to serve as a vegetarian entree.

Prepare this salad ahead of time and serve chilled or room temperature.

Serves: 8 Save

Ingredients (11)

  • 1 cup uncooked quinoa
  • 2 cup canned black beans, rinsed and drained
  • 2 cup fresh corn kernels (from 3 ears)
  • 1 large red bell pepper, finely chopped
  • 1 jalapeno pepper, seeded and minced
  • 6 tablespoon fresh lime juice
  • 2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 cup olive oil
  • 1/3 cup finely chopped cilantro, divided

Directions

  1. Cook quinoa according to package instructions. Place in a large serving bowl and let cool.
  2. Add beans, corn, bell pepper and jalapeno and toss well.
  3. Combine lime juice, cumin, salt and chili powder in a small bowl; whisk to combine. Add oil in a stream, whisking, and then whisk in half the cilantro. Pour dressing over the salad; toss well. Sprinkle remaining cilantro on top before serving.

Margarita

Dive in the sweet and sour symphony of tequila, fresh lime juice and a touch of orange liqueur in the Margarita, a beloved Mexican classic.

Ingredients (5)

  • 1.4 oz. Don Julio Blanco Tequila
  • 0.68 oz. Orange Liqueur
  • 0.68 oz. fresh Lime Juice
  • 0.34 oz. Sugar Syrup
  • Salt and Lime for Garnish