This flavour-packed vegetarian Southwestern Quinoa Salad is loaded with black beans, veggies and feta cheese. Dressed with a zesty lime and lemon dressing this salad is perfect as a main for lunch or side for dinner!
1 ½cupsuncooked quinoaDifferent variteties of quinoa need more or less water and time to cook, make sure to check the package directions for your brand of quinoa.
1cupblack beansdrained and rinsed
1cupcorn kernelsdrained, canned or thawed frozen
1red bell pepperdiced
½jalapenoseeded and minced
2Tablespoonred onionminced
¾cupcrumbled feta cheese
¼cupchopped cilantro
1limejuiced
½lemonjuiced
¼cupextra virgin olive oil
1teaspoonground cumin
½teaspoonsalt
freshly ground pepper to taste
Instructions
Rinse the quinoa thoroughly to get rid of its bitter coating.
In a large saucepan, bring three* cups of salted water to a boil.
When the water boils add the quinoa, cover the saucepan and reduce the heat to medium. Cook for about 15 minutes or until all water has been absorbed and then let sit covered for 10 minutes. Remove cover, fluff quinoa with a fork and let cool completely.
Meanwhile, prepare all of the other ingredients. Wash and dice the red pepper and mince the red onion and jalapeno. Rinse the black beans under cold water, drain the corn kernels. Wash the cilantro thoroughly and chop it.
Dressing:
Combine the juice of 1 lime, 1/2 a lemon, the olive oil, cumin, salt and pepper, set aside.
Once the quinoa has cooled, combine it with the black beans, corn kernels, diced red pepper, jalapeno, red onion, feta cheese and cilantro.
Pour the lemon-lime dressing over the salad and toss to combine.
Cover and refrigerate the salad for at least 1 hour to allow the flavours to meld.
Notes
Different variteties of quinoa need more or less water and time to cook, make sure to check the package directions before cooking the quinoa.
This quinoa salad can be stored 3 to 4 days in the refrigerator.