Southwest Quinoa Salad

Ingredients:

• 1 cup quinoa, rinsed and cooked
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (fresh or thawed if frozen)
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Lime dressing: 3 tablespoons olive oil, 2 tablespoons lime juice, 1 teaspoon cumin, salt, and pepper to taste
  

How to Make Southwest Quinoa Salad:

1. Cook quinoa according to package instructions. Once cooked, let it cool to room temperature.
2. In a large mixing bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, red bell pepper, red onion, avocado, and chopped cilantro.
3. In a separate small bowl, whisk together the lime dressing ingredients – olive oil, lime juice, cumin, salt, and pepper.
4. Pour the dressing over the quinoa mixture and toss gently to coat everything evenly.
5. Adjust seasoning if needed, and refrigerate for at least 30 minutes to let the flavors meld.

Serving Suggestions:
Serve this Southwest Quinoa Salad as a refreshing side dish or a light main course. It pairs perfectly with grilled chicken, shrimp, or as a topping for tacos. For an extra burst of flavor, garnish with additional cilantro and a wedge of lime before serving.

Storage Instructions:
Store any leftover Southwest Quinoa Salad in an airtight container in the refrigerator for up to two days. Note that the avocado may brown over time, so it’s best enjoyed fresh. Consider storing the avocado separately and adding it just before serving if preparing the salad in advance.