Creamy Southwest Quinoa Salad: A Flavor Explosion
This creamy Southwest quinoa salad blends vibrant veggies, hearty quinoa, and a zesty lime dressing for a refreshing summer favorite.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups quinoa rinsed and drained
- 3 cups water for cooking quinoa
- 1 cup cherry tomatoes halved
- 1 cup black beans drained and rinsed
- 1 cup corn kernels fresh or canned
- 2 avocados diced
Dressing
- 0.5 cup Greek yogurt plain
- 0.25 cup lime juice freshly squeezed
- 2 tablespoons olive oil extra virgin
- 1 teaspoon cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Cook the quinoa. In a medium saucepan, bring the water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Fluff with a fork and set aside to cool.
- Prepare the dressing. In a small bowl, whisk together Greek yogurt, lime juice, olive oil, cumin, chili powder, and salt until smooth. Set aside.
- Assemble the salad. In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, black beans, corn, and avocados.
- Dress the salad. Pour the dressing over the quinoa mixture. Toss gently until all ingredients are evenly coated.
- Serve and enjoy. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled.
Notes
For extra creaminess, add an additional scoop of Greek yogurt to the dressing.