Southwest Stoplight Quinoa Salad

Serving 8 people

30 min


  • cayenne pepper ¼ teaspoon cayenne pepper
  • chili powder ¾ teaspoon chili powder
  • cooked quinoa 2 cups cooked quinoa, cooled
  • corn 1 cup corn (optional)
  • fresh cilantro ¼ cup chopped fresh cilantro, parsley or basil
  • garlic 1 clove garlic, minced
  • green bell pepper 1 medium green bell pepper, diced
  • green onions ½ cup chopped green onions
  • ground cumin 1 teaspoon ground cumin
  • lime juice 3 tablespoons lime juice
  • olive oil 3 tablespoons olive oil
  • oregano 1-1/2 tablespoons chopped fresh oregano
  • red bell pepper 1 medium red bell pepper, diced
  • salt and pepper Salt and pepper to taste
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How to make it

  1. In a large bowl, stir together the quinoa, corn (if using), diced peppers, green onions, and cilantro until combined.In a small bowl whisk together the olive oil, lime juice, garlic, oregano, cumin, chili powder and cayenne pepper, until well blended.
  2. Pour dressing over the salad. Toss gently. Taste and add salt and pepper to taste.