A Southwest Salad Recipe with Homemade Southwest Dressing
Have you been looking for a delicious Southwest Salad Recipe? I have good news for you, this is it! A flavorful, healthy, nutritious Southwest Salad Recipe with Quinoa that happens to naturally be vegan too!
I am always looking for new and delicious ways to incorporate healthy vegetables in my meals, and salads are such a great way to do that. This Southwest Salad Recipe is filling, flavorful, and made in under 30 minutes!
The only ingredient you will need to cook is the quinoa, which cooks pretty quickly, and the rest is just chopping up vegetables, and making a delicious dressing. The dressing and spices for this salad is truly what glorifies this Southwest Salad Recipe.
Making the Southwest Seasoning
We are going to make the seasoning and liquid portion of the dressing separately. You will have extra seasoning to use for round two of making this salad and trust me when I say you are going to want to make it more than once. Next I want to discuss the incredible value of adding quinoa into your diet, and the we can start cooking!
Health Benefits of Quinoa
Quinoa offers a myriad of health benefits, making it a valuable addition to your diet. This gluten-free grain is a complete protein, containing all nine essential amino acids, making it an excellent option for vegetarians and vegans. Additionally, quinoa is rich in fiber, which promotes digestive health and can aid in weight management.
Furthermore, quinoa is a great source of important minerals such as magnesium, iron, zinc, and potassium. These minerals play a crucial role in various bodily functions, including metabolism, energy production, and regulating blood sugar levels. Quinoa is also a good source of antioxidants and various beneficial plant compounds.
Moreover, incorporating quinoa into your diet may help in reducing the risk of certain chronic conditions, including heart disease, type 2 diabetes, and certain types of cancer. Its versatility and nutrient density make quinoa an excellent choice for enhancing the nutritional value of your meals.
Now let’s make this incredible bowl of deliciousness so you can reap all the benefits too!
| Prep Time: 10 minutes | Cook Time: approximately 15-20 minutes |
| Serves: 6 | Total Time: 30 minutes |
| Ingredients 1 cup quinoa (rinsed) 2 cups chicken or vegetable broth 1 red pepper finely chopped (about 1 cup) 1/2 cup red onion (finely diced) 1 large tomato finely chopped (about 1 cup) 15 oz can black beans (rinsed and drained) 1/4 cup cilantro finely chopped 1 cup corn kernels (thaw if frozen) Southwest Seasoning (use only 1 tbsp of this seasoning for salad) *This will make more than needed, store leftover seasoning in airtight container for up to 3 months. *This will yield about 5 1/2 tbsp of seasoning. *For this recipe you need 1 tbsp. 1 1/2 tbsp paprika 1 tsp cumin 2 tsp onion powder 1 1/2 tsp garlic powder 1 tsp oregano 1 tsp chili powder 2 tbsp salt 1 1/2 tsp black pepper Dressing 4 tbsp lemon juice (freshly squeezed) 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar pinch of salt and pepper (to taste) |
| Instructions 1. Thoroughly rinse the quinoa and place it in a medium saucepan with the broth and bring to a boil. Once it boils, lower it to a slow simmer on medium to low heat and cook through until the water is drained. (about 15 minutes) Once cooked turn off heat and let it cool. 2. Meanwhile wash and dice the red pepper, red onion, tomato, and cilantro. Set aside. 3. If you are using frozen corn, place about 1 cup of frozen corn in heatproof container and pour boiling water and let it sit for 5 minutes to thaw. Then drain and set aside. *If using canned corn, skip this step and just strain and wash the canned corn. 4. Strain and rinse the black beans from the can. Set aside. 5. In a small container, add paprika, cumin, onion powder, garlic powder, oregano, chili powder, salt, and pepper and stir until well combined. 6. In a mason jar or a dressing container add the fresh squeezed lemon juice, extra virgin olive oil, red wine vinegar, salt, and pepper, and shake or stir until well combined. 7. In large bowl combine cooked quinoa, chopped red peppers, tomatoes, red onions, strained corn, black beans, and cilantro. Add 1 tbsp of the southwest seasoning and stir everything until well combined. 8. Lastly add the dressing and stir once more and serve cold. 9. Store leftovers in an airtight container in the refrigerator for up to 4 days. |
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