I have always loved the flavors of cumin, chile powder and spiciness of Southwest meals but man oh man, lately I’m over the top in love. I can’t get enough of these tastes and smells. Recently I made Southwest Quinoa Stuffed Peppers and I happened to have had some of the filling leftover. Bite after bite, I realized that not having any more peppers to fill was no problem at all because the filling was so good all on its own.
This Southwest Quinoa Salad is hearty, protein-packed and would make a great meatless meal option. It also makes a great side dish served alongside steak, chicken and more. Whip up a batch and serve it inside burritos. Really, the options for the flavorful quinoa salad are endless. Black beans and quinoa are filled with protein to keep you satisfied. Mixed together with tomatoes, corn, cumin and chile powder, it doesn’t disappoint in the taste department. No matter how you eat it, I know you’ll enjoy this quinoa recipe as much as I have!
Enjoy!
~K
Hungry For More? Here Are Some Other Great Quinoa Recipes!
Quinoa with Tomatoes, Basil & Feta
Fluffy quinoa tossed with tomatoes, corn, cilantro and more for a flavorful side dish or meatless meal.
Ingredients
- 3 cups cooked quinoa
- 1 cup corn kernels, fresh or canned
- 1 cup canned petite diced tomatoes
- 1/2 cup canned black beans, rinsed and drained
- 1 (4 ounce) can green chiles
- 1/2 cup shredded pepper jack cheese
- 2 tablespoons fresh cilantro, finely chopped
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, gently mix together all ingredients until well combined.
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