Southwest Quinoa Salad with Chile-Lime Vinaigrette
This is a Summer salad, through and through. Choose an array of peppers, taking into consideration level of heat, sweetness and color. I like to keep a big bowl of this salad in the fridge to eat for lunches. Refresh with a splash of lime and a pinch of salt the day after you make it.
Recipe type: Salad, Side Dish
Cuisine: Summer, Gluten-Free, Vegan
Serves: 6 servings
Salad Ingredients:
  • 1 cup quinoa (any color), cooked and cooled (see instructions below)
  • 1 or 2 avocados, peeled, pit removed, diced
  • ½ cup canned black beans, rinsed
  • kernels from 1 cob corn, or ¾ cup thawed frozen corn
  • About 1½ cups diced mildly spicy peppers (a mix of bell peppers, anaheim, etc...)
  • ½ to 1 jalapeno
  • ½ to 1 small habanero, minced (or less to taste)
  • 2 tomatoes, diced
  • 1 small red onion, diced
  • ½ cup chopped cilantro
For the Vinaigrette:
  • ⅓ cup olive oil
  • 3 tablespoons fresh lime juice
  • 2 cloves garlic, minced or pressed
  • ¾ tsp ground cayenne
  • ¼ tsp ground cumin
  • ½ tsp salt
  • ½ tsp vinegar
  1. Rinse the quinoa thoroughly in cold water and drain. Place 1 cup of quinoa and 2 cups of water in a saucepan and bring to a boil. Reduce to a simmer, cover, and cook for 10 to 15 minutes, or until all all of the water has been absorbed. When fully cooked, the germ ring will be visible along the outside edge of each seed (a white circle).
  2. If the water has evaporated, but the germ ring is not yet visible, add a splash of water, and simmer for a few more minutes. Set aside until cool.
  3. Place all vinaigrette ingredients in a jar and shake until combined, or whisk in a small bowl.
  4. Put all of the salad ingredients into a large bowl. Drizzle with the vinaigrette, and gently toss to combine.
Recipe by Spoon With Me at