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30-Minute Southwest Quinoa Bowl Salad That Wows Every Time

Southwest Quinoa Bowl Salad
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A nutritious and flavorful Southwest Quinoa Bowl Salad packed with fresh ingredients and bold flavors.

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups water
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 red bell pepper, diced
  • 1 avocado, sliced
  • 1/4 cup cilantro, chopped
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. Rinse the quinoa under cold water.
  2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
  3. While the quinoa cooks, prepare the other ingredients. Drain and rinse the black beans, dice the red bell pepper, and slice the avocado.
  4. In a large bowl, combine the cooked quinoa, black beans, corn, red bell pepper, and cilantro.
  5. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
  6. Pour the dressing over the quinoa mixture and toss to combine.
  7. Top with avocado slices before serving.

Notes

  • You can add grilled chicken or shrimp for extra protein.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Use frozen corn if fresh corn is not available.

Nutrition

Find it online: https://bibodo.com/southwest-quinoa-bowl-salad-recipe/