Southwestern Quinoa Salad

This Southwestern Quinoa Salad is a delightful blend of flavors and textures. The nutty quinoa, hearty black beans, sweet corn, and creamy avocado create a satisfying dish. The zesty lime-cumin dressing adds a burst of freshness. Perfect for a quick and delicious meal

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• 1/3 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions:

Mix quinoa and water in a saucepan

After it starts to boil, turn down the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed

Take it off the heat and let it cool down

Cook the quinoa and put it in a large bowl

Add the corn, black beans, cherry tomatoes, red onion, cilantro, avocado, and feta cheese

Mix cumin, chili powder, salt, and pepper with an electric whisk in a small bowl

Mix the quinoa and vegetables together, then add the dressing and toss everything together

You can serve it right away or put it in the fridge for a few hours to let the flavors mix

Sit back and enjoy your Southwest Quinoa Salad