Southwestern Quinoa Salad with Black Beans

Get ready to transform your ordinary lunch into a fiesta of flavors! This vibrant Southwestern quinoa salad brings together protein-packed quinoa, black beans, and a medley of fresh vegetables in a zingy lime dressing that’ll make your taste buds dance.

What makes this salad truly special is how each ingredient adds its own personality – from the creamy feta cheese to the subtle kick of jalapeño. Plus, it’s equally delicious served warm or chilled, making it perfect for meal prep or summer picnics.

Ingredients

For the Salad:

• 3/4 cup dry quinoa
• 1 veggie bouillon cube
• 3/4 cup diced bell pepper (mixed red and green)
• 1/2 cup diced tomatoes
• 1/2 jalapeño pepper, finely diced
• 2 tablespoons minced red onion
• 2/3 cup corn (frozen and thawed)
• 1 (15 oz) can low-sodium black beans, drained and rinsed
• 2 tablespoons minced cilantro
• 2 oz feta cheese, diced

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons fresh lime juice
• 1/2 teaspoon minced garlic
• 1/2 teaspoon cumin
• 8 twists black pepper
• Pinch of salt

Steps

1. Bring 2 cups water to boil in a medium saucepan. Add 1 veggie bouillon cube and 3/4 cup quinoa. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa shows tiny spirals.
2. Transfer cooked quinoa to a baking sheet in an even layer. Let cool for 5-10 minutes – this crucial step prevents clumping and ensures fluffy quinoa. You’ll know it’s ready when steam stops rising.
3. While quinoa cooks, prep your vegetables. For best results:
   • Cut bell peppers and tomatoes into 1/4-inch dice for consistent texture
   • Remove jalapeño seeds and membrane for less heat
   • Finely mince red onion to avoid overwhelming bites
4. In a large bowl, combine prepared vegetables, drained black beans, and thawed corn. Pro tip: pat the corn dry to prevent excess moisture.
5. For the dressing, whisk olive oil and lime juice until emulsified (30 seconds), then add garlic, cumin, pepper, and salt. The dressing should look slightly cloudy when properly combined.
6. Add cooled quinoa to the vegetable mixture, then pour dressing over top. Fold in cilantro and feta last to keep them fresh and intact. Taste and adjust seasoning – it should be bright and zesty.

Smart Swaps

• Swap feta for avocado to make it vegan
• Use red quinoa for extra antioxidants
• Replace jalapeño with 4 tablespoons diced green chiles for milder heat

Make It Diabetes-Friendly

• Use 1/2 cup quinoa instead of 3/4 cup to reduce carbs by 15g per serving
• Double the bell peppers to add volume without carbs
• Add 1 cup diced cucumber for extra crunch and fiber
• Serve over lettuce to reduce portion size while maintaining satisfaction

Pro Tips

• Toast quinoa in dry pan for 2-3 minutes before cooking for nuttier flavor
• Make extra dressing to refresh leftovers
• Let salad sit for 30 minutes before serving to blend flavors