Southwest Quinoa Salad
The perfect Southwest Quinoa Salad for any occasion – meal prep, lunch, dinner, cookout sides, you name it. Tossed in a cilantro chili lime dressing for a delicious flavor boost. This recipe is gluten-free, vegan and packed with goodness.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 cup uncooked quinoa rinse it until water runs clear, that’s key
- 2 cups water or vegetable broth broth adds some serious flavor
- 1 15 ounce can low sodium black beans rinsed and drained
- 1 cup cooked or canned corn drained if canned
- 1 medium red bell pepper chopped fine for color and crunch
- 1 medium orange bell pepper chopped, adds sweetness
- 1/2 cup finely diced red onion sharp but balanced
- 1/4 cup freshly chopped cilantro for that fresh herb zing
Instructions
Instructions
- Rinse your quinoa under cold water until it runs clear, to get rid of that natural bitter coat.
- Pour your quinoa and 2 cups of broth or water into the pressure cooker pot. Lock the lid with the sealing ring in place.
- Set the valve on sealing and turn your cooker on high pressure for 1 minute cook time. That’s it.
- After the cooker beeps, let it sit and naturally release pressure for 10 minutes.
- Open the lid carefully and fluff the quinoa gently with a fork.
- Combine quinoa with black beans, corn, chopped bell peppers, red onion, and cilantro and toss together.
- Finish with lime and oil dressing, then top with creamy avocado slices.
Notes
Salad would be also great with an additional source of protein like crock pot chicken. This salad is meant to be served cold but I also warmed up a couple of different times for leftovers.