Southwestern Quinoa Salad
Serves: Makes 8 servings
  • 2 cups reduced sodium vegetable broth
  • ⅓ cup fresh lemon juice
  • ⅓ cup olive oil
  • 1 large handful parsley, finely chopped
  • Sea salt and fresh ground black pepper, to taste
  • 1 cup quinoa, rinsed and drained
  • 1 tsp ground cumin
  • 1¼ cups frozen corn, thawed
  • 1 cup no salt added black beans, rinsed and drained
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 avocado, diced
  • ¼ cup finely chopped red onion
  1. In a small bowl, whisk lemon juice, olive oil, parsley, salt and pepper; set aside.
  2. In a saucepan, bring the broth to a boil; add quinoa and cumin. Cover, reduce heat to medium-low and simmer until liquid is absorbed, about 12 minutes. Remove pan from heat and let stand for 5 minutes. Uncover, fluff with a fork and let cool for at least 10 minutes.
  3. In a large bowl, combine quinoa, corn kernels, beans, tomatoes, cucumber, avocado and onion. Pour lemon dressing over top and toss to combine. Cover and refrigerate salad for at least 1 hour to allow flavours to meld, or up to 2 days.
Nutrition Information
Calories: 221 Fat: 11g Carbohydrates: 26g Sugar: 2g Sodium: 23mg Fiber: 4.5g Protein: 6g Cholesterol: 0mg
Recipe by Haute & Healthy Living at