Mexican Quinoa Salad with Black Bean Crusted Cod Fish
This post is sponsored by Hook Line and Savor. All views expressed are that of our own.
A fresh and delicious Southwestern-inspired quinoa salad that is topped with avocado. This recipe is perfect for pairing with Hook Line and Savor Black Bean Crusted Cod. It is also dairy free, and gluten-free.
Some of our favorite meals feature Southwestern flair! We love the flavor marriage fresh lime, and cilantro create. I know some people might not love the flavor of cilantro, but I am all about the vibrant taste those little green leaves produce.
In fact, is there ever such a thing as too much avocado or cilantro?
I think not!
My most recent creation in the kitchen embraces tons of Southwestern flair, and the best part is that it is dairy-free, egg-free, and gluten-free.
Southwestern Quinoa is delicious on its own, but of course it fairs well as a side dish for this Hook Line and Savor Black Bean Crusted Cod.
This wild-caught, great tasting fish is new to the market and features 3 varieties that are super scrumptious–I know, because I have the pleasure of trying them all. You can read my thoughts on the Beer Battered Haddock and get a yummy recipe for sheet pan roasted root vegetables too right on our site!
I will hopefully have a delicious allergy-friendly side dish to go with the Citrus Ginger Salmon soon too!
What I love about the Hook Line and Savor line of frozen fish is that it is gluten-free which is HUGE these days! You cannot even tell at all at first, second, or last bite. The Black Bean Crusted Cod is so crispy and bakes up perfectly!
It even comes with Roasted Corn and Red Pepper Salsa in 2 separate packs. To prepare them, simply thaw in water as your fish bakes. Once thawed, either spread on your fish, or dip it in for a tongue tantalizing experience that is jam-packed with Southwestern flair!
What better way to enjoy a nutritious fish meal than with an equally better for you side dish? This Southwestern Quinoa Salad was so easy to make and tastes great chilled!!
Tips for Making Southwestern Quinoa
How long do you boil quinoa for?
Boiling quinoa is relatively quick! It takes 15 minutes per cup of rinsed quinoa. Simply rinse one cup of the unboiled seeds, and put them in a medium saucepan with 2 cups of water.
How do you make a quick cilantro lime dressing?
You will needs 2 tablespoons of freshly squeezed lime juice, 1/4 cup of extra virgin olive oil, 1/2 tsp cumin, 1/4 tsp ground pepper and sea salt. 1 tsp garlic powder, and 1 tablespoon of fresh chopped cilantro. You can use a fresh clove of garlic too, but I was looking for convenience and this really still tastes great!
What vegetables/fruits are used for Southwestern Quinoa Salad?
For this recipe, I chose to use mini rainbow peppers, avocado, steamed corn, red onion, and tomato. Paired with the quinoa, black beans, and cilantro this made for a flavorful combo. If you can use one ear of grilled corn you would get even better flavor!
How long does Southwestern Quinoa Salad last for?
You can keep this salad stored in an airtight container in the fridge for 1-3 days. If you do not use avocado, add an extra 2 days!
How do you keep avocado in salads from turning brown?
For this recipe, I tossed my avocado with the juice of half a lime. The citric acid prevents it from turning brown quickly.
As you can see, this recipe was easy to make and was done in the time it took to bake the Hook Line and Savor Black Bean Crusted Cod Fish.
Get the Printable recipe for this Southwestern Quinoa Salad with Avocado below!
Southwestern Quinoa Salad with Avocado
Southwestern Quinoa Salad
- 1 cup Tri-colored quinoa will yield 3 cups of prepared quinoa *can cut this into 1/2 dry if needed.
- 2 cups water can also use chicken stock for more flavor.
- 1 cup corn
- 2 whole plum tomatoes remove inner guts, and dice
- 1 small red onion diced
- 6 small rainbow peppers remove stem, seeds, and dice
- 1 can prepared black beans rinsed
- 1 whole avocado remove skin, and pit- diced
Cilantro Lime Dressing
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons freshly squeezed lime juice
- 1/2 tsp cummin
- 1/4 tsp black pepper
- 1/4 tsp sea salt
- Boil quinoa with two cups of water for 15 minutes.
- Once done, drain and set aside.
- Chop all fruits and veggies and set them aside.
- In a large bowl, add quinoa, drained, rinsed black beans, and veggies.
- Add Cilantro Lime dressing, and mix well.
- Chill for best flavor for at least 1 hour.
Cilantro Lime Dressing
- In a small bowl, whisk lime juice, olive oil and spices.
- Mix into quinoa salad, or store in an airtight container.