Southwestern Quinoa Salad with Avocado
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.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Servings: 12 people
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.