Southwestern Quinoa Salad highlights the best flavors of summer – a mix of black beans, corn, and tomatoes atop a bed of quinoa, tossed in a Homemade Creamy Avocado Dressing
Guys. Gals. I need a tan. I’m like whiter than I was in the winter. AND! I’ve got this gig I am going to on Friday, BlogHer Conference (YAY!), and I will be the whitest broad there! Gah! I don’t do fake-n-bake. I am trying to hold onto this skin for a couple more years. Once the wrinkles start, I’ll buy my own tanning bed and sleep in it. Until then, it’s me, my bronzer, and the sun. Sometimes on the sun-thing.
So. Will you please excuse me while I torture you with another salad recipe? It’s been a whole (almost) week since the last time we chatted about a salad. Oops.
I’ll be the first to admit that I have a salad addiction. But, come on! Look at those beautiful summer colors! I love it! Maybe I should start throwing some protein in there so it won’t look so salady anymore.
But, that’s all I want to eat these days. In my case, warm weather = light eating.
This salad and I – BFFs! We hung out every day, for three days in a row. Again, in my case, I eat things over and over and over again… something I have talked about before.
Also, in my case, I eat quinoa with yogurt… (I will stop using the phrase “in my case” after this, but I should tell you that in my head, I am saying it in the same tone as the “American Pie” girl when she says, “and this one time at band camp“… ).
As I said, I like to eat my quinoa with yogurt. It’s good! I also eat rice with yogurt. That 5-minute stuff is too bland without something creamy added to it. Yes, sometimes I don’t cook and turn to 5-minute dinners. Eh.
Speaking of yogurt, there’s some of that in this Creamy Avocado Dressing. I thought, why not throw yogurt in the blender with some avocado and see what happens! Apparently I wasn’t the first one to think of this genius dressing, but whatever. Mine is better. 😛
As always, the best thing about these salads is that they are one, a meal, and two, they come together in minutes. While the quinoa cooks, you can chop up the tomatoes, open up the cans of corn and black beans, and you will still have time to whip up the dressing. All in all, this should take you about 20 minutes from start to finish. If you are looking to make a delicious dinner with quinoa, check out my Quinoa and Spinach Stuffed Tomatoes recipe.
- 2 cups water
- 1 cup quinoa , cooked
- 1 can (15 ounces) corn kernels, drained and well rinsed
- 1 can (15 ounces) black beans, drained and well rinsed
- 2 tomatoes , diced
- 1/2 avocado , peeled and pit removed
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice or lime juice
- 1 teaspoon soy sauce
- 2 tablespoons olive oil
- salt and fresh ground pepper to taste
Prepare the quinoa by bringing 2 cups of water to a boil.
Add in 1 cup quinoa, stir, reduce heat to a simmer and cover; cook for 15 minutes.
In the meantime prepare your vegetables and the dressing.
Combine all ingredients in a blender and blend until smooth. Adjust to taste.
Place quinoa on a large plate and top with black beans, corn, and tomatoes.
Serve with dressing on the side.
This salad can be served as an appetizer or a light lunch.