Southwest Quinoa Salad

This recipe is perfect for a make-ahead dinner or to meal prep your lunches for the week! I love making this meal when I don't want to cook meat, but still want a balanced meal with protein and vegetables.

Ingredients:

• 1 cup quinoa

• 1 15-oz. can of corn, drained

• 1 15-oz. can of black beans, rinsed and drained

• 1 red bell pepper, chopped

• 4 green onions, sliced

• 2 Roma tomatoes, chopped

Dressing:

• 1/4 cup lime juice

• 2 Tbsp olive oil

• 1 Tbsp honey

• 1 teaspoon chili powder

• 1/2 teaspoon cumin

• salt and pepper, to taste

Directions:

1. Cook your quinoa according to the package instructions. I do mine in the Instant Pot with 1 1/2 cups of water for 1 minute with 10 minutes natural release.

2. Move the quinoa to a large bowl to cool and add the corn, beans, bell pepper, green onions, and tomatoes.

3. In a smaller bowl, whisk the dressing ingredients together. Pour into the salad bowl and mix together.

4. Add salt and pepper to taste. I usually end up adding at least half of a teaspoon of salt.

5. Serve immediately or chill in the fridge for a couple of hours (I prefer it cold). If stored in an airtight container, it should last for at least a week.

Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.