Southwest Quinoa Salad | Rice Salad Recipe
Southern-inspired, this Southwest Quinoa Salad uses RiceSelect® Tri-Color Quinoa tossed with avocado, corn, black beans and cilantro in a vinaigrette.
Keywords
- southwest quinoa salad
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Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at riceselect.com.
Cooking tools:
- Citrus press
- Fine-mesh sieve
- Saucepan
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Spoon
- Serving bowl
Ingredients
- 3 cups, uncooked Tri-Color Quinoa
- ¼ cup red onion, chopped
- 2 oranges, sectioned
- 1 avocado, chopped
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn, cooked
- ⅓ cup fresh cilantro, chopped
- salt
- pepper
- ¼ cup fresh orange juice
- 1 tablespoon white wine vinegar
- 2 garlic cloves, finely minced
- 2 tablespoons honey
- ⅓ cup extra virgin olive oil
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