Southwestern Quinoa Salad | Healthy Make Ahead Summer Recipe!

quinoa

🥗Healthier: cauliflower rice

💰Cheaper: brown rice

Cauliflower rice is lower in calories, while brown rice is more affordable.

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are lower in calories and chickpeas are often less expensive.

avocado

🥗Healthier: mashed peas

💰Cheaper: sliced cucumber

Mashed peas provide creaminess with fewer calories, while cucumber is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and still suitable for dressings.

Start by making the chili lime dressing in a bowl.

Add avocado oil to the bowl. If you don't have avocado oil, you can use canola or vegetable oil, but avoid olive oil due to its strong flavor.

Squeeze lime juice into the oil using a citrus press for ease.

Add a little bit of agave syrup for sweetness. Honey can be used as a substitute if agave is unavailable.

Add chili powder to the dressing, and season liberally with salt and black pepper. Whisk until combined.

Cook tri-colored quinoa according to package instructions, then let it cool before adding to the salad.

In a large bowl, add rinsed and drained canned black beans.

Add diced red bell pepper and thawed frozen corn kernels to the bowl.

Incorporate diced mango for sweetness and color.

Add diced red onion for additional flavor.

Pour the dressing over the salad mixture and toss everything together until well combined.

Serve immediately or store in the refrigerator for three to four days. It can be enjoyed as a side dish or on its own with sliced avocado, cilantro, and fresh lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary