Southwest Quinoa Salad

Nicole Aucoin

Southwest Quinoa Salad

Southwest stye salad with quinoa and beans.

Course Side Dishes

Keyword Plant-Based

Servings

Ingredients

1 cup cooked quinoa cook in broth instead of water for more flavor
1 can black beans
1 red bell pepper diced
4 green onions chopped
1/4 cup cilantro chopped
1/4 cup olive oil
2 freshly squeezed limes
1 tsp. cumin
1 tsp. salt and pepper

US Customary - Metric

Instructions

Cook quinoa according to package with low sodium chicken broth.
Transfer to large mixing bowl and let cook for about 20 minutes.
While quinoa is cooling, whisk olive oil, lime juice, cumin, salt and pepper in a small mixing bowl.
When quinoa is cooled, add bell pepper, onions, black beans and cilantro.
Stir in dressing.
Let salad chill in the refrigerator for at least one hour before serving.

Notes

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About the author

Nicole Aucoin, MS, RD, LD/N

Founder, Healthy Steps Nutrition
Home of CrossFit HSN & HSN Mentoring

Author of Nourish & Healthy Kids Cookbook

Author of The Basics of Nutrition Coaching Course, CrossFit Preferred Nutrition Course

CrossFit Level 2 Trainer

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