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I love a cold, protein-packed salad in the summer. Especially when the temps outside are hitting 110°! I made a batch of this to take up north while we visit my family for my sister’s birthday today. I can’t wait for them to try it! Since my sister is a vegetarian, I made some quinoa using veggie stock instead of chicken broth, and left the chicken breast out of it.
This is amazing without chicken as a side dish, or with the chicken for a one-bowl meal. Make a big batch of it and you can eat on it for days! I love not having to turn the stove on in the summer.
Are you a quinoa fan? I wasn’t sure about it when I first made it years ago. It’s a bit earthier tasting than rice. But I’ve found that cooking it with some kind of stock (beef, chicken, veggie) gives it wonderful flavor. Plus, quinoa has protein, fiber, antioxidants, magnesium, B vitamins, phosphorus, zinc and iron, healthy fatty acids among plenty of other good-for-you stuff! This ancient grain was considered by the Incas to be the “mother of all grains” but it’s actually a whole seed.
Any reason you eat it, quinoa is tasty and makes this salad one of my favorites this summer. Make sure you refrigerate it for a few hours before serving to really let that lime juice and seasonings penetrate all the ingredients. Seriously, y’all, this is so, so good.
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Southwest Quinoa Salad
1 c. quinoa (I used tri-colored, but any color is delicious)
1 1/2 c. chicken stock
1 15 oz can black beans, drained and rinsed
Cilantro, chopped fine and then measured to 1/4 c. About half a bunch.
4 green onions, chopped
1 large or 2 small red bell peppers, diced
1-2 jalapeños, diced small (as preferred for heat)
2 limes, juiced
a drizzle of olive oil, about 2 Tbl
1/2 t. cumin
1/2 t. garlic powder
salt + pepper to taste
Optional: 2 large chicken breasts, grilled, cooled and chopped.
- Combine quinoa and stock and bring to a boil, reduce to a simmer and cover. Cook for 12 minutes. When all stock is absorbed, remove from heat and let sit covered for 5 minutes. Fluff with a fork and let cool.
- Once the quinoa is cool, combine with all other ingredients in a large bowl.
- Refrigerate for at least a few hours before serving to allow all the flavors to marry.
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Simple, tasty as hell, nutritious. Get your summer on and get out of that kitchen quickly, y’all! Be sure to tag me in your pics on social media! I love seeing your kitchen creations!
PS I snapped this picture of Remy pouting while I was trying to shoot these pictures. He is such a diva, always wants attention!
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