Ingredients

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

Steps

Southwestern Quinoa Salad

  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.
  2. Cover and cook for 12 to 15 minutes until the liquid is completely absorbed.
  3. Fluff with a fork and allow to cool for 10 minutes.

Dressing

  1. While the quinoa cools, prepare the salad dressing. In a medium mixing bowl, whisk together all of the ingredients until emulsified.
  2. Put the cooled quinoa into a large serving bowl.
  3. Add the black beans, corn, tomatoes, green onions and salad dressing. Toss to combine.
  4. Season with salt to taste.
  5. Garnish with cilantro leaves and Cotija.