This Southwest Quinoa Salad is loaded with fresh veggies and packed with southwest flavor. The perfect side dish for any meal!
When it comes to husbands and ridiculous behaviors, I really think mine might take the cake. Ask any one of my friends or family members, and I guarantee they’ll be able to tell you at least one or ten stories about various times Jorden was ridiculous. Ask the girls, and I guarantee they’ll be able to tell you even more.
Like the fact that he runs on the sidewalks of the busiest street in town wearing all black spandex….or the fact that he’s been known to use the broom as a microphone and chop sticks as walrus tusks. Or the fact that he turns his bath towel into a hula skirt and cranks the car music up WAY too loud and takes every opportunity to act like a very. big. kid.
And just when I think he’s been a little too tame for a little too long, he goes and pulls something like he did last night. He buys a head lamp….and wears it….and moves wheelbarrows full of wood chips until 10:30 at night….all with the music pumping just a little too loud. Not to mention the fact that we have brand new neighbors who were undoubtedly aware of what was taking place…
Yep, I think it’s safe to say I have a crazy husband. With amusing antics. Who doesn’t let anything stand in his way. And that’s the good news about all of it: he might be ridiculous, but he knows how to get things done. And to be honest, I’m pretty sure he likes the attention…..even if he has to embarrass himself to get it.
So we now have a slightly smaller wood chip pile and a shiny new head lamp and neighbors who will think twice about ever letting their kids around us. Maybe we can convince them with this Southwest Quinoa Salad. You guys….it’s seriously so good! It’s absolutely loaded with veggies and has SO MUCH flavor. Enough to win over anyone….even neighbors who very well might think your family is insane. Southwest Quinoa Salad for the save….!?? Let’s hope so!
Southwest Quinoa Salad
Ingredients
- 1 c. uncooked quinoa 3 cups cooked
- 1 c. chopped tomatoes
- 1 c. chopped bell peppers
- 1 c. charred corn
- 1/2 c. black beans drained
- 1/2 c. chopped red onion
- 1 avocado chopped
- Fresh cilantro for garnish
- For dressing:
- 1/2 c. olive oil
- 3 Tbsp. lemon juice
- 3 Tbsp. lime juice
- 3 Tbsp. cilantro minced
- 1/2 Tbsp. cumin
- 1/2 Tbsp. coriander
- 1/2 Tbsp. chili powder
- 1/2 Tbsp. salt
- 3/4 tsp. cayenne pepper
Instructions
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Prepare quinoa according to package instructions. Set aside to cool.
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While quinoa is cooling, prepare veggies.
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Combine quinoa and veggies in a large mixing bowl.
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Prepare dressing by combining ingredients and shaking until well mixed.
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Pour dressing slowly over quinoa and veggies until desired amount is reached. You may not use all the dressing. Stir to combine.
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Spoon into serving bowl and garnish with fresh cilantro.
Jorden Trochelman says
Your husband sounds like a great guy!!! ????
Jess says
& I love that he reads your blog 😉
Melanie | Melanie Makes says
What an absolutely gorgeous salad, Cathy – can’t wait to give it a try!
Shannon MS says
This is literally my most-used online recipe ever! I found this when wanting to make something healthy for a potluck party. Literally everyone who tried it asked for the recipe. It’s also AMAZING as a topping on tacos! My husband’s favorite thing I make, ever. I do make one modification- I don’t use all the oil the recipe calls for because it’s just too much for the amount of salad. Anyone making this should dress the salad slowly while mixing to avoid using too much.
Cathy Trochelman says
So happy you love the recipe 🙂
Kimberly @ The Daring Gourmet says
WOW, that salad is an absolute beauty!!
Des @ Lifes Ambrosia says
hahaha your husband sounds awesome! My husband does some crazy things, usually in his sleep though. Remind me to tell you about the time he told me I was fired in the middle of the night. 😉
Jess says
What a beautiful salad Cathy! Thank you for this, perfect for Labor Day and beyond! Okay Cathy, its a safe bet that our husbands would get along splendidly. The wood chip story cracks me up, my husband also wears a headlamp from time to time when he’s taking the dog out at night! Quite a sight! Don’t even get me started on his running attire!
Justine | Cooking and Beer says
Cathy! You have made a quinoa salad look so beautiful! I want this now!
Maryanne | the little epicurean says
Your husband sounds hilarious! (And it’s really cute that he reads your blog! That’s love.) Also, this quinoa salad looks great 🙂
Meg @ With Salt and Wit says
I want this for dinner tonight! Looks amazing!
Christa Erickson says
This looks delicious! I’m not experienced with charring corn. Can you tell me how you do that?
Sue says
This salad is awesome but recommend making with a lot less oil!!! Wishing I didn’t add it all. Otherwise flavors are great!!!
Joan says
How many servings should this make? I don’t see it listed. Thanks !
Felicia says
Is this a 4 serving recipe?
Ruthi says
I made this salad today. Having read the recipe a few times before I started, I thought that the amounts in the dressing for cumin, coriander, chili powder and salt read as one-half teaspoon. It was not until I tasted it that I realized those ingredients were listed as one-half TABLESPOON instead. I am living in the southwest for the last eight years and if I had used 3 times as much seasoning than I did (what the recipe called for), it would have burned a hole right through the lining of my gastrointestinal tract. So, I was wondering if there was a typographical error in those amounts of seasoning.
Shannon Moya-Smith says
I absolutely LOVE this recipe and have now made it so many times that I don’t even need to look at the instructions. It makes an AMAZING topping for tacos! I’m glad the recipe has been modified to only use 1/2 cup of oil. I also just use the whole can of black brave and the whole can of corn (which I sauté on the stove with olive oil to char). Thank you for this! I’ve shared it with many people.
Cathy Trochelman says
Thank you…. it’s definitely one of my all time favorites!
Donna says
Love this recipe and have made often over the past several years. The spices are perfect with a nice little zip to them. I also love all the veggies in this and usually go a little heavy on them occasionally added some of my own. I eat it with tortilla chips or over a bed a spinach with grilled chicken breast. Delicious. Thank you for sharing!