Southwest Quinoa Salad #quinoa #salad #healthyrecipe #keto #diet

A solid Southwest Quinoa Salad with lively lime vinaigrette. This cold quinoa plate of mixed greens can be made ahead for supper prep snacks or meals.

Quinoa is an extraordinary base for servings of mixed greens since it drenches up the kinds of the dressing and seasonings until it is additional delightful. This southwest quinoa plate of mixed greens has crunchy red chime pepper, sweet corn and dark beans. The kinds of stew and lime make the ideal southwest dressing!

I want to make a clump of this quinoa serving of mixed greens on Sunday and after that have it for lunch during the week. It's filling and additional delicious with hand crafted guacamole. I separate it into individual dinner prep holders for get and go lunch partitions.

Quinoa is one of my most loved superfoods on the grounds that the minor seeds contain so much nourishment. Quinoa contains the majority of the basic amino acids, which makes it a total protein. This makes quinoa an incredible wellspring of protein in veggie lover dinners.

Also try our recipe : BAKED EGGS WITH TOMATOES AND FETA CHEESE #diet #lowcarb #whole30 #tomato #eggs

INGREDIENTS

For the salad:

2 teaspoons olive oil
2 cloves garlic minced
1 cup quinoa well rinsed and drained
1 3/4 cups low sodium vegetable broth or water
1 cup canned corn drained
15 ounce can black beans rinsed and drained
1 red bell pepper chopped
4 green onions sliced
2 tablespoons minced fresh cilantro

For the lime vinaigrette:

3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper to taste

For serving:

guacamole or avocado if desired

INSTRUCTIONS

Heat the 2 teaspoons olive oil in a medium saucepan over medium heat. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat, cover, and simmer until the liquid has been absorbed, about 12-16 minutes. Remove from the heat.
While the quinoa cooks, prepare the lime vinaigrette. In a small bowl or jar, combine the dressing ingredients. Whisk (or shake in a jar with a lid) until well combined.
Transfer the cooked quinoa to a large bowl and stir in the corn, black beans, bell pepper, green onions and cilantro. Add the dressing and stir gently to combine. Taste and adjust seasonings as necessary.
Serve salad warm or cold, with guacamole or sliced avocado if desired.

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