Servings: 2 to 6

1 cup quinoa (uncooked)- or 3.5 c cooked 1 cup quinoa (uncooked)- or 3.5 c cooked
15 oz. can black beans 15 oz. can black beans
8 oz. cherry tomatoes 8 oz. cherry tomatoes
⅓ each, 3 colors of bell pepper, diced ⅓ each, 3 colors of bell pepper, diced
1 1/2 cups corn (I used frozen, or canned) 1 ½ cups corn (I used frozen, or canned)
4 green onions 4 green onions
1/2 cup fresh cilantro, or paste...see dressing ½ cup fresh cilantro, or paste...see dressing
1 cucumber, diced 1 cucumber, diced
1 sm zucchini, diced 1 sm zucchini, diced
Spinach, chopped Spinach, chopped
Arugula, chopped Arugula, chopped
Optional: avocado for serving Optional: avocado for serving
 
{For the dressing} {For the dressing}
 
1-2 tsp. cumin 1 to 2 tsp. cumin
1-3 garlic clove, minced 1 to 3 garlic clove, minced
Juice from 2 limes, more to taste Juice from 2 limes, more to taste
1-2 tsp Cilantro paste in place of fresh 1 to 2 tsp Cilantro paste in place of fresh
Juice from diced jalapeños Juice from diced jalapeños
1-2 tsp balsamic vinegar 1 to 2 tsp balsamic vinegar
1/4 tsp. salt (omit) ¼ tsp. salt (omit)
1-2 T aqua faba...? 1 to 2 T aqua faba...?

Rinse and cook quinoa according to package directions. (Feel free to use broth instead of water for more flavor.)
Meanwhile, in a small bowl, add dressing ingredients and whisk to combine. Set aside.
Rinse and drain beans. Dice the bell pepper, slice the green onions, quarter the cherry tomatoes, and chop cilantro.
In a large bowl, add the cooked quinoa with all other salad ingredients.
Pour dressing over the top and toss to combine.
Serve immediately or chill first for flavors to blend.

Southwest Quinoa  Southwest Quinoa
2 c quinoa, cooked  2 c quinoa, cooked
1 c fresh salsa  1 c fresh salsa
¼ c cilantro, chopped  ¼ c cilantro, chopped
½ lime or lemon  ½ lime or lemon
Chopped tomatoes  Chopped tomatoes
Diced jalapeños  Diced jalapeños
Combine all ingredients, serve warm or cold.  Combine all ingredients, serve warm or cold.