Description

Southwestern Quinoa Fiesta Salad is a vibrant and nutritious dish combining fluffy quinoa, black beans, fresh cherry tomatoes, colorful bell peppers, and zesty lime dressing. This flavorful, easy-to-make salad is perfect as a light lunch or a side dish and packs a punch with spices like cumin and chili powder, balanced by fresh cilantro.

Ingredients

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

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Instructions

Prepare Quinoa: Rinse the quinoa thoroughly under cold water until the water runs clear to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring it to a boil over medium-high heat, then reduce the heat to low and simmer covered for about 15 minutes or until the quinoa is fluffy and water is absorbed.
Chop Vegetables: While the quinoa cooks, wash and halve the cherry tomatoes and chop the mixed bell peppers into bite-sized pieces to prepare fresh, colorful components for the salad.
Combine Salad Base: In a large mixing bowl, add the cooked quinoa, rinsed black beans, chopped cherry tomatoes, chopped bell peppers, and fresh cilantro. Stir these ingredients gently to start combining the flavors evenly.
Make Dressing: In a small bowl, whisk together the freshly squeezed lime juice, extra virgin olive oil, ground cumin, and chili powder until well mixed. Season with salt and pepper according to your taste preferences.
Toss Salad and Serve: Drizzle the dressing over the salad base and toss gently until everything is well coated. Taste and adjust seasoning if necessary before serving chilled or at room temperature.

Notes

Rinsing quinoa is crucial to remove the natural saponin coating that can be bitter.
You can substitute fresh lime juice with bottled lime juice in a pinch, but fresh is preferred for best flavor.
This salad can be stored in an airtight container in the refrigerator for up to 3 days.
Add avocado or corn for extra creaminess or sweetness.
Serve as a main dish for a light meal or as a side to grilled meats or tacos.