Party Sized Confetti Colored Southwest Quinoa Salad Recipe
This colorful quinoa salad recipe makes an appearance at most of our family gatherings year round. Either I make it, or my sis’ in-law Stacy makes Stacy’s version of it which is very similar and equally as good. We all love it (young and old!) and I don’t really know how I’ve had this blog for 8 months now and I’m only just now posting it!
I am not going to lie and tell you this is a super fast and easy salad to prepare. There is chopping involved. What slows me down is slowly chopping away, trying to get evenly chopped little bell pepper pieces. If you have a chopping tool I recommend using it. Time saving tip – use cooking shears to cut the cilantro and chives.
I never seem to make enough of this quinoa salad. I try to make a double batch of Party Sized Confetti Colored Southwest Quinoa Salad Recipe so I have enough for our gatherings and enough to have a bit left over – the juices of the dressing soak in and it is even more delicious the next day.
Y’all probably know what the main health benefits of eating quinoa are but let me bore you with them again.
- a complete protein with all 9 amino acids (rare in vegetarian form)
- full of fiber, hence helps with digestion and helps you feel full
- loaded of vitamins and minerals
- gluten-free for those with celiac issues
Where to find the ingredients:
Next time you’re in the produce department grab some bell peppers in an assortment of colors, some fresh ears of corn, and a couple choice herbs – namely cilantro and chives. Quinoa can be found in the grain isle near rice and wheat berries. I often use canned corn and beans but if you have time, go for the fresh! Grilled corn would be fantastic in this recipe.
Here you go! Let me know how you like this Party Sized Confetti Colored Southwest Quinoa Salad Recipe!
- 1 can organic black beans, drained, rinsed, and left out to dry
- 1 can organic pinto beans, drained, rinsed, and left out to dry
- 1 can organic corn, drained
- 1½ cooked quinoa
- 3 cups vegetable broth
- ¾ of a red bell pepper
- ¾ of an orange bell pepper
- ¾ of a yellow bell pepper
- ¾ cup of chopped fresh cilantro
- ¼ cup chopped fresh chives
- Dressing Ingredients:
- ¼ cup fresh lemon and/or lime juice
- 1½ teaspoon ground cumin
- ½ teaspoon ground Ancho chile pepper
- 2-3 Tablespoons olive oil
- 1 teaspoon sea salt
- 1 Tablespoon red wine vinegar (can be substituted with apple cider vinegar)
- ½ teaspoon ground red pepper flakes
- ground pepper to taste
- Cook the quinoa following the package instructions to cook 1½ cups of quinoa but substitute vegetable broth (3 cups) for the water
- Let quinoa sit and cool for a few minutes
- Fluff cooked quinoa with a fork
- Drain and rinse canned black beans
- Lay beans out on a tray to dry
- Rinse and drain canned corn
- Leave corn out to dry
- Chop all the bell peppers into pieces ½ inch or smaller
- Cut the chives and cilantro into small pieces with cooking shears
- Combine all the ingredients into the quinoa and stir
- Make dressing in a liquid measuring cup
- Stir dressing
- Pour over quinoa salad and stir
I’m going to let you in on a little secret. Remember all those bell peppers that got chopped? How about saving a few for tomorrow mornings veggie omelet? The work will be done, just cook them up with the eggs – pretty nifty, huh? For the omelet recipe, see Maman’s Spanish Omelet.