I see a lot of quinoa salad recipes on Pinterest that have quinoa as the base, and then add in some beans, or chopped vegetables. I wanted a salad that had both lettuce and quinoa as the base with some southwest flavor so I decided to make my own. For the dressing I made a few tweaks on the one from the Southwest Pasta Salad and used that because I thought that would compliment the flavors nicely.
I have to say, this is my new favorite salad! The pictures I took (One with my phone and one without the dressing) do NOT do it justice! This is a perfect spring/summer salad and can be a side salad or a main salad, and is so good even the next day! Not to toot my own horn, but I would HIGHLY recommend this salad!
Created by: Elizabeth Serrano, Dressing adapted from: Our Best Bites
Prep time: 20 - 30 min
1 cup uncooked Quinoa
1 can Black Beans, Drained and rinsed
3/4 - 1 cup frozen corn (or 1 can corn, drained)
1/2 a container of grape tomatoes cut in half
1 Red (or green) bell pepper, chopped
1 Avocado, chopped (optional)
6 Tbsp fresh lime juice (about 3 juicy limes)
1/4 cup white wine vinegar or rice vinegar (I used rice vinegar)
2 cloves garlic, minced
1 1/2 tsp chili posder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher salt
2 tsp sugar (or sugar substitute)
1/2 cup canola oil
1/4 - 1/2 cup cilantro, chopped
1. Cook Quinoa in water according to directions on box. Meanwhile, prep vegetables. Once quinoa is cooked, fluff with a fork and remove lid to let cool a bit.
2. Prepare dressing: Place all dressing ingredients except cilantro into a jar and close tight. Shake until all mixed. Add cilantro and shake again. Set aside for flavors to mingle.
3. When quinoa is cool (or at least no longer hot. Mix together lettuce, pepper, tomatoes, corn, black beans and quinoa into a large bowl. Before serving, pour dressing over salad and mix thoroughly. Add avocados if desired.