Quick Lunchbox Southwestern Quinoa Salad
This quick Southwestern quinoa salad can be made in under 20 minutes and makes for a perfect lunch at work or school. The black beans and quinoa make it high in protein and fiber, which will make you feel full for hours. Top it with avocado and cilantro.
Servings 5
Ingredients
- 1 cup quinoa, dry
- 1 can (540 ml/19oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup red onion, finely diced
- 1 cup bell pepper (red, yellow or orange), diced
- 1 cup grape tomatoes, quartered
- 1/4 cup extra-virgin olive oil
- 1/4 cup lime juice
- 1 tablespoon ground cumin
- 1/4 teaspoon fine grain sea salt
- Cilantro and diced avocado for topping (optional)
Instructions
- Cook the quinoa: Add your quinoa with 2 cups of water in a small saucepan. Bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes, covered.
- Meanwhile, chop your onions, bell pepper and grape tomatoes. Add to a large bowl, along with your frozen corn and black beans.
- Add your cooked quinoa to the bowl with your vegetables. Add your oil, lime juice, cumin and salt. Toss everything together.
- Top with chopped cilantro and diced avocado if desired. You can eat this salad warm or cold. I personally prefer it cold.
Notes
If using avocado, I recommend adding it just before serving as it will turn brown with time. If bringing this salad in your lunch box, you can add the avocado the morning of and drizzle with a bit of lime juice to minimize browning.
Feel free to add more cumin or salt to taste.
I use frozen corn in this recipe. It thaws quickly when tossed with the warm quinoa. You could also use canned corn if preferred.