Description
Experience a burst of flavors with this vibrant Southwestern Quinoa Fiesta Salad. Packed with colorful veggies and zesty lime dressing, each bite is a celebration of taste and nutrition. Perfect for summer picnics or as a side at your next barbecue, this salad is not only refreshing but also easy to make. Impress your guests or enjoy it all by yourself—either way, it’s sure to bring joy to your meal.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh or canned, drained)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a pot, combine rinsed quinoa with 2 cups of water. Bring to a boil over medium heat, then reduce to low and cover. Cook for about 15 minutes until water is absorbed. Allow cooling.
- While quinoa cooks, chop cherry tomatoes, red bell pepper, red onion, and cilantro.
- Fluff cooled quinoa with a fork in a large bowl and add chopped veggies and corn.
- In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
- Pour dressing over the quinoa mixture and toss gently until evenly coated.
- Let the salad chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 4g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Customize: Add black beans or diced avocado for extra nutrition. Storage: Store leftovers in an airtight container in the fridge for up to five days.