Southwestern Quinoa Salad With Chicken Recipe
Quinoa, black beans, onions, red peppers, pico de gallo, cucumbers, corn avocado and cilantro with a lime vinaigrette.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Cook the Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water, bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it cool.
- 2
Prepare the Vegetables
While the quinoa is cooking, chop the red bell pepper, onion, cucumber, and avocado into small pieces. Drain and rinse the black beans and corn if using canned.
- 3
Combine Salad Ingredients
In a large mixing bowl, combine the cooked quinoa, black beans, red bell pepper, onion, cucumber, corn, avocado, pico de gallo, and cilantro. Toss gently to mix.
- 4
Make the Lime Vinaigrette
In a small bowl, whisk together the juice of 2 limes, 3 tablespoons of olive oil, salt, and pepper to taste.
- 5
Dress the Salad
Pour the lime vinaigrette over the salad and toss gently to coat all ingredients evenly. Adjust seasoning as needed.
- 6
Serve
Serve chilled or at room temperature. Enjoy your Southwestern Quinoa Salad with Chicken!
