This southwest quinoa salad with a cilantro-lime sauce is the perfect addition to your weekly meal plan! Plant based proteins and tons of veggies, it is a meal your family will love! Healthy, quick, and delicious! Yes please!
FOR THE SALAD
1 cup uncooked quinoa
2 cups water or vegetable broth
15oz canned low sodium black beans, rinsed and drained
1 cup cooked or canned corn (drain if canned)
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 cup finely diced red onion
1/4 cup freshly chopped cilantro
Avocado for topping
FOR THE DRESSING:
1/2 cup fresh cilantro leaves
1/4 cup extra virgin olive oil or avocado oil
juice of 2 limes
1 garlic clove, minced
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp onion powder
Cook quinoa: place 1 cup rinsed quinoa with 2 cups water or broth in medium pot; bring to boil then cover and simmer for about 15 minutes, or until water is absorbed. Remove from heat once cooked, fluff with fork and transfer to large bowl to cool.
Meanwhile prepare the veggies: drain black beans, corn, chop bell peppers, dice onion and chop fresh cilantro. Add veggies to bowl with quinoa and gently toss together
Make the dressing: add all dressing ingredients in small food processor or nutri-bullet. Mix and enjoy!