This Mexican quinoa salad with southwestern dressing is bursting with flavour and makes the perfect healthy main dish or side! It comes together in less than 30 minutes and is a great option for meatless Monday! Gluten-free, dairy-free & vegan.
In a small saucepan, bring the broth to a boil; add quinoa. Cover, reduce heat to medium-low and simmer until liquid is absorbed, about 12-15 minutes. Remove pan from heat and let stand for 5 minutes. Uncover, fluff with a fork and allow it to cool for at least 10 minutes.
Meanwhile, in a small bowl, whisk together the ingredients for the southwestern dressing.
In a large bowl, combine the cooked quinoa, beans, tomatoes, corn kernels, avocado, red onion and cilantro. Pour dressing over top and toss well to combine. Cover and refrigerate salad for at least 1 hour to allow flavours to meld. Serve cold or at room temperature.
Rinse the quinoa prior to cooking to reduce the bitterness.
I recommend cooking the quinoa in reduced sodium broth instead of water to incorporate more flavour into the quinoa while it cooks.
For super fast prep, cook up a batch of quinoa in advance so that all you have to do is assemble when meal time rolls around!
Like many quinoa salad recipes, this salad tends to taste best after it's had a chance to sit for a few hours to allow all of those delicious flavours to mingle.