Southwest Quinoa Salad combines the idea of a tabbouleh with the flavors of the Southwest. Chili powders, cumin, peppers, pumpkin seeds, fire-roasted corn and a light garlicky lime olive oil dressing highlighted with cilantro contribute to this vegan and low-FODMAP salad. Quinoa is a great gluten-free replacement for couscous (which is just a tiny wheat pasta), plus it provides good quality protein and fiber, and it keeps its shape and texture for several days, making a Quinoa Salad a perfect meal prep choice to make ahead and eat all week long.
I love fire-roasted corn and it’s now available in the freezer section of most grocery stores for ease. Using roasted corn contributes to the smoky flavor and pairs very well with the chili powders used in Southwest Quinoa Salad. If you can’t find roasted corn, you can also use regular frozen sweet corn and it will still be delicious!
You can serve Southwest Quinoa Salad as is at a picnic, potluck, with lunch or dinner, over some lettuce leaves, or as shown, with chopped avocado and green onions. While this salad is meant to be enjoyed cold, you can also warm it up, add it to a tortilla or wrap, add vegan cheese, guacamole for a pretty fantastic handheld or burrito. If you try this recipe please give it ⭐️⭐️⭐️⭐️⭐️ (5 stars) below and leave a comment.
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