If you are looking for a cool, refreshing, and filling salad, look no further! This Southwest Quinoa Salad is a winner!
- 1/3 cup fresh lemon juice
- 1/3 cup olive oil
- 3 tbsp chopped fresh cilantro
- Sea salt and fresh ground black pepper, to taste
- 1 cup quinoa, rinsed and drained
- 1 tsp cumin seeds, toasted, or 1 tsp ground cumin
- High-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil), as needed to lightly coat grill grate
- 2 cobs fresh corn, husks and silk removed (or 1 1/4 cups frozen corn, thawed)
- 1 cup cooked black beans, drained
- 1 plum tomato, diced
- 1 zucchini or yellow zucchini squash, diced
- 1/4 cup finely chopped red onion
- In a small bowl, whisk lemon juice, olive oil, cilantro, salt and pepper; set aside.
- In a saucepan, bring 2 cups water, quinoa and cumin to a boil. Cover, reduce heat to low and simmer until liquid is absorbed, about 12 minutes. Remove pan from heat and let stand for 5 minutes. Uncover, fluff with a fork and let cool for at least 10 minutes.
- Meanwhile, heat an outdoor grill to medium-high and lightly oil grate with cooking oil. Add corn, close lid and grill, turning once, until tender and lightly charred, 10 to 15 minutes. (Alternatively, boil cobs in a large pot of simmering water. Cover and cook until tender, 6 to 10 minutes.) Let corn cool, then cut kernels from cob. I just used frozen corn that I thawed in the fridge.
- In a large bowl, combine quinoa, corn kernels, beans, tomato, zucchini and onion. Pour lemon-cilantro dressing over top and toss to combine. Cover and refrigerate salad for at least 1 hour to allow flavors to meld, or up to 2 days.
This was so good! Like most quinoa recipes, it can really stand alone as the main dish of a meal, but it would also make a great side for a BBQ. I found this hidden in a pin that featured nearly 500 quinoa recipes! I will certainly be revisiting that pin often.