Southwestern Autumn Quinoa Salad
An easy southwestern salad that incorporates quinoa.
Servings: 4 -6
Ingredients
- Quinoa- 1 cup prepared as indicated on the package.
- Onion- ⅓ cup diced.
- Corn- 1 cup cooked.
- Black Beans- 1 can drained (13-15 ounce).
- Avocado- 1 cubed tip: add lemon juice to help maintain color first.
- Cilantro- ½ cup separated use half for topping..
- Pineapple- ½ cup cubed.
- Olive Oil- 2 tablespoons.
- Lime Juice- 3 tablespoons can add up to 5 tablespoons if desired for taste.
- Seasonings- 1 ½ teaspoon total can be one or a mix of cumin, pepper, salt, chili seasoning, taco seasoning and/or chipotle.
- Optional add-ins- chopped or diced pepper ½ cup, chicken- ¾ cup chopped/cubed, chopped tomato, and/or cheese such as feta or cheddar.
Instructions
- Prepare the quinoa as instructed on the package. Set this aside.
- In a large bowl, mix together your onion, and corn. Add any optional items (such as peppers) at this this time.
- In a smaller bowl, whisk together the olive oil, lime juice, and desired seasonings.
- Pour the contents of the smaller bowl into the larger bowl and mix together.
- Gently add the quinoa to the bowl trying.
- Now, add in the avocado, half of the cilantro, and pineapple to that bowl trying not to over-mix.
- Top with the remaining cilantro and then chill before serving.
Recipe Notes
See post for details.
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October 16, 2017*About Sugar Alternatives
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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