Well, hello there, Friday! This is a big one—it’s a three-day weekend—AND the official kick-off for Summer! My cooking is getting into summer mode, hoping that the warm temperatures I’m craving will make it up here to me in the mountains!
Today, I’m sharing a favorite recipe that would be an awesome side dish for a Memorial Day BBQ. It’s one of my favorite things to meal prep, and then have for lunch throughout the week. This salad gets better the longer it sits in the fridge, as the flavors deepen. I highly recommend making a big batch and enjoying it all week long!
This Southwest Quinoa Salad comes together easily with loads of crisp veggies and fresh cilantro ~ which I can’t seem to get enough of!
If you’re one of those poor souls who doesn’t like cilantro, please know that #1 – my thoughts are with you, and #2 – you can substitute flat leaf parsley.
I use lots of fresh lime in the delicious dressing that is the perfect blend of citrus, spice, and sweet. This salad is so good topped with grilled chicken, sliced carne asada, or (my favorite) grilled shrimp!
I used a few of my staples from Trader Joe’s, including the Garlic Oil and Chile Lime Seasoning Blend.
My Southwest Quinoa Salad is FULL of flavor, so it really doesn’t need a thing, but I happened to have these Trader Joe’s Crispy Jalepeno Pieces, so I threw a few on top. They give it a spicy kick with a great crunch! I think these may be seasonal, so I’m grabbing another bag or two the next time I’m near a Trader Joe’s.
SIDENOTE . . .
This is my personal plea to Trader Joe’s to PLEASE put a store
up here in Summit County.
There’s an empty Bed Bath and Beyond that would be a perfect location, and the people (mostly me) up here are dying a slow death without a Trader Joe’s nearby.
Thank you for your consideration.
Okay, back to the salad . . . I start by making a batch of quinoa, but I use vegetable stock instead of water. You could also use chicken bone broth for an extra boost of protein! You’ll want to let the quinoa cool completely before adding any other ingredients. (I typically make mine the day before and store it in the fridge overnight.) As for the veggies, you can follow my recipe OR throw in what you have on hand. 😃
Southwest Quinoa Salad
Ingredients
- For the Salad:
- 3 cups cooked & cooled Quinoa (I like to cook mine in Vegetable stock or Bone Broth)
- 1/2 diced English Cucumber
- 1 diced Red Bell Pepper
- 1 can of rinsed Black Beans
- 1 cup thawed Frozen Corn
- 1 bunch roughly chopped Cilantro (or flat leaf parsley)
- 2 big handfuls of Arugula – roughly chopped
- 1 pint Cherry Tomatoes – quartered
- 1 small can of sliced Black Olives
- For the Dressing:
- 2 large Limes – Zest and Juice
- 1/4 cup Extra Virgin Olive Oil
- 1/2 Tablespoon of Garlic Oil (or 1 teaspoon garlic powder)
- 2 Tablespoons Honey
- 1 teaspoon ground Cumin
- 2 teaspoons Trader Joe’s Chilli Lime Seasoning (or 1 teaspoon chilli powder)
- 1/4 teaspoon Chipotle Powder (optional – this adds a spicy/smoky kick)
- Salt and Pepper to taste
- Additional Topping Options to Add:
- Nuts – pistachios or cashews or pumpkin seeds
- A little sweetness – I like a handful of dried cranberries
- Avocado – add as a topper (I don’t recommend mixing it into the salad)
- Protein of choice to make a great dinner!
Directions
- Add all Salad ingredients to a large bowl.
- In a small bowl, whisk together Dressing ingredients.
- Add Dressing to Salad, mix well, and adjust seasoning to your taste. 😊
- Add your additional Topping Options – go nuts, baby!
I hope you’ll give this a try! I bet it will become one of your summertime staples. 😉 Let me know how you like it!
Have a wonderful Memorial Day Weekend, Friends! I’ll see you back here next week.
