You really can’t go wrong with this Southwest Quinoa Salad if you’re tying to eat a little healthier after the holidays.  {Thank goodness for Mondays to get us back on track from the weekend!}

First you have quinoa, (a complete protein),  add some black beans (more protein and fiber), throw in some corn, bell pepper and onions (yummy flavor and crunch), sprinkle with cilantro and toss in a fresh lime dressing (Yum).  What you get is a simple and healthy salad that makes a complete meal .  It’s the perfect salad if you pack your lunch!   It’s also wonderful for dinner served with chicken or fish.  I like to top it with tomato and avocado if I have them.  You could also throw in some jalapeno if you want to turn up the heat.  Make it your own and enjoy!

For more info on the health benefits of Quinoa check out this great resource.  You may also love Breakfast Quinoa featured here.

Southwest Quinoa Salad

Ingredients

3/4 cup quinoa
1 1/2 cup low-sodium chicken broth
2 tablespoons fresh lime juice
1/4 cup vegetable oil
1/2 teaspoon cumin
1/8 teaspoon chili powder
fresh ground black pepper to taste
1 can (15 oz) black beans, rinsed
1/2 cup corn (canned or thawed)
1  red or orange bell pepper, chopped
4 green onions, sliced
1/4 cup chopped cilantro

Directions

In a medium saucepan, combine the quinoa and broth; bring to a boil.  Cover and simmer over low heat until the water is absorbed, about 15 minutes).  Spread the quinoa on a plate and refrigerate 15-20 minutes or until cool.  (Chop and prep your other ingredients during this time.)

Whisk together the lime juice, oil, cumin, chili powder, and black pepper to make dressing.  Set aside.

In a bowl, combine the black beans, corn, bell pepper, onions,  cilantro, cooled quinoa, and dressing.  Season with additional salt and pepper if desired.