The Pioneer Woman Tasty Kitchen
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Southwestern Quinoa Salad

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Level: Easy

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Description

There is no greater way to celebrate Cinco de Mayo than with this Southwestern Quinoa Salad. It’s as easy as it is flavorful without adding a ton of unnecessary calories.

Ingredients

  • FOR THE DRESSING:
  • 8  Limes, Juiced
  • 2  Limes, Zested
  • ¼ cups Olive Oil
  • 3 cloves Garlic, Minced
  • ½ Tablespoons Salt
  • ½ Tablespoons Pepper
  • ½ teaspoons Cumin
  • ½ teaspoons Cayenne Pepper
  • ½ teaspoons Chili Powder
  • 1 teaspoon Sugar
  • FOR THE SALAD:
  • 2 cans (15 Oz. Size) Black Beans, Rinsed And Drained
  • 2  Red Bell Peppers, Chopped
  • 1  Green Bell Pepper, Chopped
  • 1  Red Onion, Chopped
  • ½ bunches Scallions, Chopped
  • 1 bunch Cilantro, Chopped
  • 4 ears Corn, Roasted
  • 2  Jalapenos, Chopped
  • 1-½ cup Quinoa, Cooked
  • 2  Avocados (cubed)

Preparation

Mix all dressing ingredients together and let sit in fridge while preparing salad.

Combine beans, peppers, red onion, scallions, cilantro, and jalapenos in a large bowl.

Preheat oven to 400ºF. Place cleaned ears of corn directly on oven rack and roast for 25 minutes. Remove from oven and let cool. Cut corn kernels off the cob and mix in bowl with with beans and vegetables.

Cook quinoa according to package directions, or use pre-cooked quinoa. Combine quinoa in bowl with salad ingredients.

Toss salad with dressing. Place in fridge for 1–3 hours. Remove from fridge and gently mix in avocado.

Serve at room temperature. Enjoy!

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