Description
A vibrant and protein-packed Southwest Quinoa Salad perfect for a healthy work lunch, quick meal on the go, or a potluck favorite. This salad combines cooked quinoa, black beans, garbanzo beans, fresh vegetables, and cilantro with a zesty lime juice option, making it a nutritious and flavorful dish that is versatile and easy to prepare.
Ingredients
Salad Ingredients
- 2 cups of cooked quinoa
- 15 ounces of black beans, drained
- 15 ounces of garbanzo beans, drained
- ½ cup of finely diced red onion
- ½ cup of finely diced red bell pepper
- 1 cup of halved cherry or grape tomatoes
- ¼ cup of minced cilantro
- Salt, to taste (about 1 to 2 teaspoons)
- Juice of a lime (optional)
Instructions
- Combine Ingredients: In a large bowl, combine the cooked quinoa, drained black beans, drained garbanzo beans, diced red onion, diced red bell pepper, halved cherry or grape tomatoes, and minced cilantro. Add salt to taste, approximately 1 to 2 teaspoons depending on your preference. Optionally, squeeze the juice of a lime over the salad to add a fresh, zesty flavor.
- Chill to Meld Flavors: Cover the bowl and place the salad in the refrigerator to chill for at least 30 minutes. Chilling allows the ingredients to marinate together, helping the flavors blend and intensify for a more delicious salad.
Notes
- To enhance the quinoa flavor: Lightly toast quinoa in a pan or skillet until fragrant before cooking.
- Using leftover cooked quinoa: Ensure it is fully cooled before assembling the salad for best texture and flavor.
- Adjust the vegetables according to availability; this salad is versatile and can accommodate various veggies.
- Allow the salad to marinate in the fridge to let the flavors meld for a better overall taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (if using pre-cooked quinoa)
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
