Southwest Quinoa

Name: Southwest Quinoa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Southwest
Ingredients: 1 cup quinoa; 2 tbsp / 1 ½ oz apple cider vinegar; 2 tbsp / 1 oz olive oil; 2 tbsp / 1 oz maple syrup; 2 tbsp / 1 oz lime juice; ¼ cup cilantro leaves; 1 jalapeño pepper, stem and seeds removed; 1 garlic clove; ½ tsp dijon mustard; ¼ tsp ground black pepper; 1 can black beans (14.5 oz), rinsed and drained; 1 can sweet corn kernels (14.5 oz), rinsed and drained; bell pepper, green onions & avocado, diced (optional)

Quinoa, black beans, and corn meet a cilantro, jalapeño, and lime dressing. Add avocado and peppers to make this Southwest-inspired bowl your own.

By Cheryl Martinez

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Kitchen notes, swaps & the story

Cook Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
Prepare Dressing: In a small bowl, whisk together 2 tbsp apple cider vinegar, 2 tbsp olive oil, 2 tbsp maple syrup, 2 tbsp lime juice, ½ tsp Dijon mustard, and ¼ tsp ground black pepper.
Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, chopped cilantro, diced jalapeño, minced garlic, black beans, and sweet corn.
Add Dressing: Pour the dressing over the quinoa mixture and toss until everything is well combined.
Serve: If desired, top with diced bell pepper, green onions, and avocado before serving. Enjoy your Southwest Quinoa!