One-Pot Southwest Quinoa Salad Recipe

5 from 1 vote

One-Pot Southwest Quinoa Salad Recipe

This one-pot southwest quinoa salad combines fluffy quinoa, fresh veggies, and black beans with warm spices for a quick side dish or vegetarian main course!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish, Vegetarian

Cuisine: All American

Diet: Gluten Free, Low Fat, Low Lactose, Vegetarian

Servings: servings

Calories: 230kcal

Author: Sammi Ricke

Cost: $7.00

Equipment

Ingredients

2 Tablespoons light olive oil
1 small/medium zucchini, diced
1 orange bell pepper, diced
1 cup frozen corn
1/2 cup red onion, diced
1 1/2 cups tri-colored quinoa, uncooked
3 cups chicken or vegetable stock/broth
15 ounce can black beans, drained and rinsed
3/4 teaspoon chili powder
3/4 teaspoon ground cumin powder
3/4 teaspoon salt
1/4 teaspoon black pepper
1/16 teaspoon cayenne powder
Optional Toppings: fresh cilantro, queso fresco

Instructions

In a large sauté pan over medium heat, sauté the frozen corn, zucchini, bell pepper, and onion in the olive oil for 5-7 minutes to slightly soften the veggies. Remove from the pan and scoop into a serving bowl.
2 Tablespoons light olive oil, 1 small/medium zucchini, diced, 1 orange bell pepper, diced, 1 cup frozen corn, 1/2 cup red onion, diced
Add the uncooked quinoa back into the sauté pan with the chicken stock. Cover and bring to a boil. Simmer for 15 minutes. or cook according to package directions.
1 1/2 cups tri-colored quinoa, uncooked, 3 cups chicken or vegetable stock/broth
Pour the cooked quinoa into the bowl of sautéed veggies. Gently mix in the spices and black beans until combined. Add more seasonings, if desired.
15 ounce can black beans, drained and rinsed, 3/4 teaspoon chili powder, 3/4 teaspoon ground cumin powder, 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/16 teaspoon cayenne powder
Serve warm or at room temperature. Top with fresh cilantro or queso fresco, if desired!
Optional Toppings: fresh cilantro, queso fresco
Store in an airtight container in the refrigerator for up to 4 days.

Video

Notes

Serving Tips - Serving sizes are calculated for side dish portions. If eating this recipe as a main meal it will serve 4 people. You can serve this salad topped with shredded chicken!

Nutrition