Rolling in the Southwest Quinoa Salad

A Comedy of Flavors and Quirkiness

Southwest Quinoa Salad is loaded with healthy black beans and corn tossed in a vegan and gluten-free cumin-lime dressing for an easy Mexican side dish or main meal!

Greetings, culinary adventurers! Today, let me regale you with the tale of the Southwest Quinoa Salad – a dish so delightfully quirky, it's like a party in your mouth, and everyone's invited!

Our story begins with the unassuming quinoa, a tiny grain on a quest for greatness. In the quirky kingdom of Kitchentopia, 1 cup of rinsed quinoa met its destiny with 1 3/4 cups of water – a match made in culinary heaven. The quinoa bubbled and danced, soaking up all the hydration it needed to become the star of our comedy show.

Enter the supporting cast – the can trio of black beans, chickpeas, and sweet corn, each eager to bring their unique flair to the stage. Drained and rinsed, they joined forces to create a symphony of textures that left taste buds cheering for an encore.

The cherry tomatoes sliced in half, a large handful of red onions (or green onions, if you're feeling extra green), and a small can of diced black olives waltzed into the scene. It was a medley of colors and shapes – a visual feast that would make even the most discerning salad critic break into applause.

But wait, the zesty lime duo, the extra virgin olive oil maestro, and the spice trio of cumin, chili powder, and salt were ready to add their comedic punch to the script. The lime juiced its way to stardom, the olive oil took a bow, and the spices played a game of culinary Twister, leaving taste buds guessing and grinning.

Cilantro, the quirky comedian of the herb world, took center stage. Chopped and sprinkled, it added a burst of freshness that was the punchline to this salad's flavorful jokes.

And then, the optional avocado – the wildcard that could turn this comedy into a drama or a romance, depending on your mood. Dice it, slice it, or just let it flirt on the sidelines – the choice is yours.

As you take your first bite, brace yourself for a burst of laughter from the Southwest Quinoa Salad. The grains, beans, veggies, and spices engage in a delightful dance, creating a flavor fiesta that will have you chuckling with every forkful.

In conclusion, dear readers, if you're in the mood for a culinary comedy that's as nutritious as it is entertaining, the Southwest Quinoa Salad is your ticket to flavor town. It's a recipe that proves salads can be the life of the party – and in Kitchentopia, laughter is always the best seasoning. Bon appétit and let the Southwest Quinoa Salad comedy show begin!

SOUTHWEST QUINOA SALAD

Mexican-style Southwest Quinoa Salad is loaded with healthy veggies and tossed in a vegan and gluten-free cumin-lime dressing for an easy picnic or potluck idea!

Prep Time: 15 minutes Cook Time: 15 minutes Yield: 4 - 6 Category: Entree

Ingredients

• 1 cup dried quinoa, rinsed
• 1 3/4 cup water
• 1 can (15oz) black beans, drained and rinsed
• 1 can (15oz) chickpeas, drained and rinsed
• 1 can (15oz) sweet corn, drained
• large handful cherry tomatoes, sliced in half
• 1/2 cup diced red onion or green onions
• 1 small can of diced black olives
• 2 limes, juice of (about 2 tablespoons)
• 2 tablespoons extra virgin olive oil
• 1 tsp cumin
• 1/4 – 1/2 teaspoon chili powder
• 1/4 – 1/2 teaspoon salt, or to taste
• 1/4 cup cilantro, chopped
• avocado, diced or sliced (optional)

INSTRUCTIONS

Quinoa: In a medium pot, add the water and quinoa, bring to a boil, cover, reduce heat, and simmer for 15 minutes at a gentle boil. Turn off heat, remove the cover, and let rest for 10 minutes. Fluff with a fork. Alternatively, use this Instant Pot Quinoa recipe.

Quinoa dressing: In a small bowl or jar, whisk together the lime juice, olive oil, cumin, chili powder, and salt. Season to taste.

Assemble salad: In a large bowl or pot, the quinoa cooked in, toss together the quinoa, corn, beans, tomatoes, onion, and cilantro with the dressing. Season to taste, adding more lime juice and salt or spices to taste.

Serves 4 - 6

Store: Keep leftovers in the refrigerator for up to 5 days.