Southwest Quinoa Salad #healthy #vegan

A solid Southwest Quinoa Salad with lively lime vinaigrette. This cold quinoa plate of mixed greens can be made ahead for feast prep snacks or meals. Quinoa is an extraordinary base for plates of mixed greens since it splashes up the kinds of the dressing and seasonings until it is additional delightful. This southwest quinoa serving of mixed greens has crunchy red chime pepper, sweet corn and dark beans. The kinds of stew and lime make the ideal southwest dressing!

Quinoa is one of my most loved superfoods on the grounds that the modest seeds contain so much nourishment. Quinoa contains the majority of the basic amino acids, which makes it a total protein. This makes quinoa an incredible wellspring of protein in vegan dinners.

You can make this southwest quinoa serving of mixed greens with white or red quinoa. All quinoa has a nutty, gritty flavor. This flavor is more grounded in red quinoa and milder in white quinoa. Red quinoa likewise has a chewier, nearly crunchy surface.

Also try our recipe Mediterranean Three Bean Salad

Southwest quinoa salad with black beans and zesty lime dressing. This healthy cold quinoa salad is perfect for meal prep! One of my favorite quick and easy lunch recipes.

INGREDIENTS
For the salad:

• 2 teaspoons olive oil
• 2 cloves garlic minced
• 1 cup quinoa well rinsed and drained
• 1 3/4 cups low sodium vegetable broth or water
• 1 cup canned corn drained
• 15 ounce can black beans rinsed and drained
• 1 red bell pepper chopped
• 4 green onions sliced
• 2 tablespoons minced fresh cilantro

For the lime vinaigrette:

• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• salt and pepper to taste
• For serving:
• guacamole or avocado if desired

INSTRUCTIONS

1. Heat the 2 teaspoons olive oil in a medium saucepan over medium heat. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat, cover, and simmer until the liquid has been absorbed, about 12-16 minutes. Remove from the heat.
2. While the quinoa cooks, prepare the lime vinaigrette. In a small bowl or jar, combine the dressing ingredients. Whisk (or shake in a jar with a lid) until well combined.
3. Transfer the cooked quinoa to a large bowl and stir in the corn, black beans, bell pepper, green onions and cilantro. Add the dressing and stir gently to combine. Taste and adjust seasonings as necessary.
4. Serve salad warm or cold, with guacamole or sliced avocado if desired.

Read more our recipe : Mini Corn Dog Muffins

Source : https://bit.ly/2En8WKW