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Southwestern Quinoa Salad
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Southwestern Quinoa Salad Version 2.0

The combination of citrus flavors with cumin and smoked paprika really works well. Very classic southwestern.
Course Side
Cuisine Southwestern
Keyword quinoa, salad, southwestern
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 10
Calories 168kcal
Author Based on a recipe from Food 52

Ingredients

  • 1 ½ cup quinoa
  • 1 cup corn or 1/2 of a can of corn kernels, drained
  • 1 teaspoon cumin
  • 1 15 1/4 ounce black beans rinsed and drained
  • 1 pint cherry tomatoes halved
  • 1 cup feta cheese crumbled
  • 3 green onions sliced
  • ½ teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 medium orange juiced

Instructions

  • Cook quinoa per package directions, making sure to rinse the quinoa before cooking. Drain and let cool almost completely. Place in a large bowl.
  • Heat a large skillet over high heat and add the corn kernels. Singe the corn, stirring occasionally, for 5-10 minutes.
  • Add the corn, cumin, beans, tomato, feta, green onions, and smoked paprika
  • Stir the salad and add salt if desired.
  • In a small bowl, whisk together the oil, lime juice and orange juice. Add to the salad and toss.

Nutrition

Calories: 168kcal | Carbohydrates: 24g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 200mg | Potassium: 334mg | Fiber: 3g | Sugar: 4g | Vitamin A: 464IU | Vitamin C: 20mg | Calcium: 103mg | Iron: 2mg