Southwestern Quinoa Salad with Cilantro-Lime Vinaigrette

By angelahon

Southwestern Quinoa Salad with Cilantro-Lime Vinaigrette

Ingredients

• 1 cup uncooked quinoa
• 2 cups canned black beans, rinsed and drained
• 2 cups fresh corn kernels (from 3 ears)
• 1 large red bell pepper, finely chopped
• 1 jalapeno pepper, seeded and minced
• 6 tablespoons fresh lime juice
• 2 teaspoons ground cumin1 teaspoon salt
• 1/2 teaspoon chili powder
• 1 TB honey
• 1/2 cup olive oil
• 1/3 cup finely chopped parsley, divided
• 1/2 cup purple cabbage
• 1/2 cup shredded carrots

Preparation

Step 1

1.Cook quinoa according to package instructions. Place in a large serving bowl and let cool

2.Add beans, corn, bell pepper, jalapeno, carrots, and cabbage and toss well.

3.Combine lime juice, cumin, salt and chili powder in a small bowl; whisk to combine. Add oil in a stream, whisking, and then whisk in half the cilantro. Pour dressing over the salad; toss well. Sprinkle remaining cilantro on top before serving.