Southwest Quinoa Salad (Edit recipe)

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This southwest quinoa salad is perfect for any occasion - summer BBQ's, side dish, lunch, dinner, meal prep, you name it! This recipe is packed with protein and delicious, nutrient-dense ingredients.

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PREP TIME

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COOK TIME

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INGREDIENTS

Serves: 3

Ingredients

1 cup Quinoa, rinsed
2 cups Chicken Bone Broth, Bonafide Provisions
1 Tbsp Chili Powder
1.5 tsp Ground Cumin
15 oz Black Beans, canned, organic
15 oz Corn, canned, organic, and roasted
1 tsp Sea Salt, (Celtic Sea Salt) to taste
1 tsp Ground Fresh Black Peppercorns
1 Red Onion, medium-size, roughly chopped
1-2 Avocado
.25 cup Cilantro, chopped

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add rinsed quinoa, chicken bone broth, chili powder, and cumin to the pot. Bring to a boil over medium-high heat, then lower the heat to medium-low and place the lid on.
Once all of the liquid has been absorbed, turn off the heat, remove the lid, and fluff quinoa with a fork and set aside.
Rinse black beans and corn and set aside. To roast corn, heat preferred oil on medium-high heat, add corn and wait for it to become charred and roasted. Once the corn is done, turn off the heat and set aside.
Once quinoa has cooled, add to a large serving bowl, along with black beans, roasted corn, sea salt, pepper, and onion. Stir until well combined.
Top with diced avocado and cilantro right before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	708
Fat:	8 g
Carbohydrates:	124 g
Protein:	41 g
Cholesterol:	0 g
Sodium:	1471 mg
Fiber:	27 g
Sugars:	13 g
Calculated per serving.