Southwestern Quinoa Salad


  • 1 cup white quinoa
  • 1 cup vegetable broth
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon kosher salt, plus more to taste
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup red and yellow cherry tomatoes, halved
  • 1 cup yellow corn kernels
  • 1 green onion, thinly sliced
  • 1/4 cup cilantro leaves
  • 3 tablespoons crumbled Cotija cheese
  • Dressing:
  • 2 limes, zested and juiced
  • 1 teaspoon kosher salt
  • 1 tablespoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 cup extra-virgin olive oil


  1. In a medium saucepan, add the quinoa, vegetable broth, olive oil, salt and 1 cup of water. Stir to combine. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 12 to 15 minutes until the liquid is completely absorbed. Fluff with a fork and allow to cool for 10 minutes.
  2. While the quinoa cools, prepare the salad dressing. In a medium mixing bowl, whisk together all of the ingredients until emulsified.
  3. Put the cooled quinoa into a large serving bowl. Add the black beans, corn, tomatoes, green onions and salad dressing. Toss to combine. Season with salt to taste. Garnish with cilantro leaves and Cotija.