Southwestern Quinoa Salad

By mjensen

This delicious southwestern quinoa salad is vegan, gluten-free, dairy-free and oil-free! Wow every one of your guests, even ones with allergies or on strict diets with this delicious and healthy salad!

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 (14-ounce) can no-sodium black beans, drained and rinsed
• 1 cup corn, fresh or frozen
• 1 sweet pointed red pepper, diced
• 2 medium tomatoes, diced
• 1 avocado, diced
• 1/3 cup cilantro, chopped
• 1/4 cup fresh lime juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Chipotle Tabasco sauce, to taste
• Fresh black pepper, to taste

Preparation

Step 1

Combine quinoa and water in a saucepan. Cover and bring to a boil, then turn down heat and allow to simmer until all water is absorbed, about 20 minutes. Remove from heat, spoon quinoa into a bowl and refrigerate until fully chilled.

Once chilled, fluff quinoa using a fork. Add spices to quinoa and stir to fully combine.

Add remaining ingredients to a bowl and combine. Add quinoa and stir to fully combine. Serve cold as a side salad or main dish.