Ingredients
Salad
- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable broth or water
- 1 (14oz/400g) canned corn or frozen corn, drained or defrosted
- 1 (14oz/400g) can black beans, drained and rinsed
- ½ red onion, chopped
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 large avocado, roughly chopped
- ½ cup chopped cilantro or parsley
- 1 jalapeño, deseeded and finely chopped
Dressing
- ¼ cup olive oil
- 1-2 garlic cloves, minced
- 1-2 tablespoons maple syrup
- 1 large lime, juiced
- 1 teaspoon sweet paprika powder or smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red chili flakes (optional)
Instructions
- Cook Quinoa: Rinse 1 cup of quinoa thoroughly. Cook it in 2 cups of vegetable broth by following package instructions until fluffy and fully cooked. Once done, transfer it to a bowl and let it cool to room temperature.
- Prepare Dressing: While quinoa is cooking, combine ¼ cup of olive oil, minced garlic cloves (1-2), maple syrup (1-2 tablespoons), juice of one large lime, 1 teaspoon sweet paprika, ½ teaspoon ground cumin, ½ teaspoon ground coriander, 1 teaspoon sea salt, ½ teaspoon black pepper, and optional ¼ teaspoon red chili flakes in a small bowl. Stir well and set aside.
- Assemble Salad: In a large salad bowl, add the cooled quinoa. Top it with drained corn, rinsed black beans, chopped red onion, chopped red bell pepper, halved cherry tomatoes, roughly chopped avocado, chopped cilantro or parsley, and finely chopped jalapeño (deseeded).
- Toss and Season: Pour the prepared dressing over the salad ingredients and gently toss everything together to evenly coat the salad. Taste and adjust salt and pepper as needed. Optionally, garnish with extra jalapeño slices and additional cilantro for a fresh touch.
Notes
- For best flavor and texture, allow the quinoa to cool completely before adding to the salad.
- The dressing can be made a day ahead and refrigerated to enhance flavors.
- Adjust the level of spice by varying the amount of jalapeño and red chili flakes.
- This salad keeps well in the fridge for up to 3 days, making it ideal for meal prep.
- Use smoked paprika instead of sweet paprika to add a smoky depth.
- Serve chilled or at room temperature according to preference.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Vegan
