Southwest Quinoa Salad
Okay, first things first…in case you’re wondering what that funny ‘Q’ word is in the name of this recipe…quinoa (keen-wah) is a seed used in cooking much like rice, only it’s gluten free and has a host of other healthy benefits! You can read more about quinoa HERE!
I like cooking with quiona because it’s easy, relatively inexpensive, and it makes me feel like a health expert. All wins…HA!
This recipe is a little loosey-goosey and can totally be customized according to your tastes. It’s at its best when you let it sit for a couple of days, so the flavors have a chance to meld. If you make it ahead of time, add the avocado just before serving, though, so it doesn’t turn brown.
Once you get the general feel for the recipe, you can add or subtract ingredients depending on your taste. I’m one of those weird people who likes the taste of cilantro, so I normally add more. I love onion, as well, but after the salad sits for a couple of days, the onion flavor gets stronger, so I tend to not add more of that. You could also add different types of beans or tomatoes and can always omit avocadoes if they’re not you thing. For me, though, there can never be enough.
I usually serve this as a side dish with steak or chicken, but it’s also delicious as a dip with chips of all kinds or as a topping on crostini.
**I love using my Iowa cutting board! You can get one of your own, or one in your own state, HERE!
What You’ll Need:
2 cans black beans, undrained
4-6 medium-sized tomatoes, chopped
1 lime, juiced
½ small red onion, minced
1 bunch cilantro, chopped
2-4 Tbsp. minced garlic
2 cups quinoa (uncooked)
4 cups stock (chicken or vegetable)
4 avocadoes, chopped
Salt + pepper, to taste
Cook quinoa according to directions on package (I use chicken stock in place of water for the cooking liquid for added flavor). Add garlic to quinoa as it cooks.
While the quinoa cooks, add black beans, tomatoes, red onion, cilantro, juice from the lime, and salt + pepper to a large bowl and mix well.
When the quinoa is done cooking, add it to the bowl with the other ingredients and mix well.
If you’re serving right away, add the avocado. If not, wait to add the avocado until you’re ready to serve to prevent browning.
- 2 cans black beans, undrained
- 4-6 medium-sized tomatoes, chopped
- 1 lime, juiced
- ½ small red onion, minced
- 1 bunch cilantro, chopped
- 2-4 Tbsp. minced garlic
- 2 cups quinoa (uncooked)
- 4 cups chicken or vegetable stock
- 4 avocadoes, chopped
- Salt + pepper, to taste
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