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–+ servings
Vegan Southwest Quinoa Salad
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SOUTHWEST QUINOA SALAD

Precook quinoa and you can have this salad on the table in a flash! The flavors are bright and fresh, and the addition of avocado rounds out the spice and tang. Customize the ‘heat’ with mild to hot salsa. I use a mild salsa, and our kids love it!
Servings 3 -4 people

Ingredients

  • 2 1/2 - 3 tbsp freshly squeezed lime juice
  • 1/4 - 1/2 tsp pure maple syrup or agave nectar
  • 1/2 tsp ground cumin or more to taste
  • 1/4 rounded tsp sea salt see note
  • 1/8 rounded tsp allspice
  • 2 cups cooked and cooled quinoa (see note)
  • 1 cup cooked black beans see note
  • 1/2 - 3/4 cup chopped avocado tossed in squeeze of extra lime juice (see note)
  • 1/2 cup organic corn kernels frozen is fine
  • 1/2 cup mild or medium prepared organic salsa see note
  • 1/4 cup diced organic red pepper
  • 1/4 cup chopped cilantro optional; can substitute flat-leaf parsley
  • 3-4 tbsp chopped green onions just the green portion

Instructions

  • In a large bowl, add the lime juice, maple syrup, cumin, salt, and allspice. Whisk together.
  • Add quinoa, black beans, avocado (if serving soon after mixing, see note), corn, salsa, red pepper, cilantro, and green onions. Mix gently to fully combine.
  • Taste, adding extra lime juice and sweetener if desired (as well as any additional seasoning; see notes for salsa and salt).
  • Refrigerate until ready to serve.

Notes

Quinoa Note: I’m often asked about which color of quinoa to use. Generally, I always use white quinoa. For a few reasons: (1) it’s more readily available in stores (2) it’s generally more affordable, and (3) I prefer the taste and texture. For some reason, I notice a slight bitter texture to red quinoa, and white quinoa seems to have a softer texture. If you prefer another variety, feel free to use it here.
Black Beans Note: A 14/15oz can of black beans is about 1 1/3 cups. Feel free to use the full amount in the salad. Or, if you cook beans from scratch, opt for 1 cup. This is a flexible recipe, you can tinker with the ingredients a little, and then add extra seasoning to adjust after! Avocado Note: If making this salad ahead of time, do not add the avocado, as it will oxidize and turn brownish. Instead, toss together all the ingredients except the avocado. Chill salad, and then work in the avocado/lime juice before serving.   
Salsa Note: I normally like mild salsa, but can use a medium in this salad. For kiddos, you may want to use a mild salsa. I find 1/2 cup is just enough, but feel free to add another few tablespoons if you like it saucier!  
Salt Note: Start with about 1/4 tsp of sea salt, then adjust to add extra later if needed. You may want a little more depending on the brand of salsa that you use.  Serving Idea: This is a fabulous potluck and summer salad - double the recipe for a large crowd. Serve as is, with snacking tortilla chips, or paired with roasted potatoes and vegetables.
Recipe reprinted from Plant-Powered Families by Dreena Burton