Southwest Quinoa Salad: A Little Prep, a Lot of Power

Okay, so this one isn’t your usual five-minute whip-up like some of the recipes we’ve shared before. It takes a little more time—but trust me, it’s worth every chop.

This Southwest Quinoa Salad is one of my all-time faves. It’s fresh, filling, and bursting with color, crunch, and plant-powered protein. The dressing is made with all pantry staples. Serve it chilled, and you’ve got the ultimate pre-pickleball power-up or post-sesh refresher.

How to Make My Go-To Power Salad

Here’s what you’ll need: just a little chopping, a few pantry staples, and you’ve got a bowl full of fresh, feel-good flavor.

WHAT TO DO

• Rinse and drain the quinoa in your rice cooker.

• Add the water and bouillon. Cook.

• While the quinoa is cooking, begin chopping all the veggies. (I used a ½ yellow and ½ orange bell pepper for color.)

• Transfer the cooked quinoa to a large bowl and combine with the veggies.

• Whisk together all of the ingredients for the vinaigrette.

• Add the dressing to the quinoa and stir until combined.

• Garnish with cilantro

• Salad can be served at room temperature, or chilled.

INGREDIENTS

SALAD:

1 ½ C quinoa, rinsed and drained*

3 C water

3 tsp. chicken buoillon

15 oz. can corn, drained

15 oz. can black beans, rinsed and drained

2 C grape tomatoes, sliced in half

1 bell pepper, chopped

½ red onion, chopped

5 green onions, chopped

Handful of cilantro

*I used a standard measuring cup, not a rice measuring cup

VINAIGRETTE:

4 ½ tbsp. lime juice (fresh squeezed)

3 tbsp. olive oil

1 ½ tbsp. honey

1 ½ tsp. chili powder

¾ tsp. cumin

Pinch of salt and pepper