1 / 1
Southwestern Quinoa Salad
Nutty quinoa and tender black beans meet a vibrant, homemade cilantro-pepita pesto in this bright Southwestern-inspired bowl. The green chile and pumpkin seed paste brings an earthy, zesty kick that completely transforms the grains. It's a fantastic option when you need something fresh and filling that holds up beautifully in the fridge. Creamy avocado slices provide a rich contrast to the tangy lime dressing, ensuring you'll look forward to eating it all week.
Ingredients
- 1 large onion, chopped (1 cup)
- 1 cup quinoa, rinsed, well drained
- 1½ cups reduced-sodium chicken broth
- 1 cup packed fresh cilantro leaves
- ¼ cup raw unsalted hulled pumpkin seeds (pepitas)
- 2 cloves garlic, sliced
- ⅛ teaspoon ground cumin
- 2 tablespoons chopped green chiles (from 4.5-oz can)
- 1 tablespoon olive oil
- 1 can (15 oz) no-salt-added black beans, drained, rinsed
- 6 medium plum (Roma) tomatoes, chopped (2 cups)
- 2 tablespoons fresh lime juice
- 1 avocado, pitted, peeled and thinly sliced
- 6 small cilantro sprigs, leaves torn
Instructions
- 1Coat a medium saucepan with cooking spray and set over medium heat. Sauté the chopped onion for 6 to 8 minutes until it turns golden brown. Stir in the rinsed quinoa and chicken broth, then bring the mixture to a boil. Lower the heat, cover the pan, and simmer for 10 to 15 minutes until the grains absorb all the liquid. Remove the pan from the heat.
- 2Combine the fresh cilantro, pumpkin seeds, sliced garlic, and ground cumin in a small food processor. Pulse for 5 to 10 seconds until roughly chopped, then scrape down the sides of the bowl. Add the chopped green chiles and olive oil, pulsing until a thick, even paste forms.
- 3Transfer the cooked quinoa to a large bowl and stir in the cilantro paste along with the drained black beans, chopped tomatoes, and fresh lime juice. Toss everything thoroughly, then chill in the refrigerator for at least 30 minutes. Giving the salad time to rest allows the quinoa to absorb the dressing and meld the flavors.
- 4Divide the chilled salad among six plates. Top each serving with a few thin slices of avocado and a sprig of fresh cilantro.
Notes
- Equipment: If using a standard blender instead of a food processor for the pesto, finely chop the pumpkin seeds by hand before blending to ensure a smooth paste.
- Make ahead: This salad tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days, but wait to slice the avocado until just before eating.
- Prep tip: Always rinse quinoa thoroughly under cold water before cooking. It removes the natural saponin coating that can make the grains taste bitter.
- Vegetarian swap: Use vegetable broth instead of chicken broth to make this dish entirely plant-based.