Description
This Southwest Quinoa Salad is loaded with veggies, mangos and a delicious Southwest chilli lime dressing!
Ingredients
Units
Scale
Salad
- 1 cup quinoa (uncooked)
- 1/2 cup black beans
- 1 small red bell pepper, chopped
- 1 jalapeno pepper, chopped
- 1 mango, peeled and cut into cubes
- 1 ear of corn, kernels cut off (or 1/2 cup canned corn)
- 1/4 medium red onion, chopped
- 1 avocado, cut into cubes
- 1/4 cup toasted slivered almonds
- 1 small handful chopped cilantro
- Salt & pepper to taste
Chilli lime dressing
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tbsp honey
- 1 tsp dijon mustard
- 1/2 tsp chilli powder
- 1/4 tsp cumin
- pinch of salt
Instructions
- Cook the quinoa according to package directions, let cool completely.
- Add the quinoa and the rest of the salad ingredients to a large bowl.
- To make the dressing, mix the dressing ingredients together in a small bowl or jar.
- Pour into the salad and toss everything together. Season with salt and pepper.
Notes
- Remove jalapeño seeds for less heat, or leave them in for extra spice.
- Add avocado just before serving to keep it fresh.
- Store dressing separately and toss right before eating.
- Add your favourite veggies or protein like tofu, chicken, or shrimp.
- Store in the fridge up to 4 days.
Nutrition
- Serving Size: 1/6th recipe
- Calories: 280
- Sugar: 8g
- Fat: 14g
- Carbohydrates: 35g
- Fiber: 6.6g
- Protein: 8g