Serves 8
30 min
Southwest Quinoa Salad
Recipe GLPRcfc616f88455c1
A vibrant and nutritious salad featuring fluffy quinoa combined with seasoned ground beef, black beans, corn, tomatoes, olives, and fresh vegetables. Tossed with Catalina dressing, this hearty salad works perfectly as a main dish or filling lunch option.
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Ingredients
1½ cups quinoa
3 cups water
½ pound ground beef
2 tablespoons taco seasoning
1¾ cups cooked black beans, drained (or one 15 oz. can)
1 can corn, drained
1 can olives, drained
1 pint grape tomatoes, halved
½ cup diced onion
2 celery stalks, thinly sliced
½ cup Catalina dressing
1 teaspoon fresh lemon juice
Directions
In a large pot, combine the quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a lid, and simmer for 15 minutes until the quinoa is tender and the water is fully absorbed.
While the quinoa cooks, place the ground beef in a skillet over medium-high heat. Cook, breaking it apart with a spoon, until browned and no longer pink in the center, about 5-7 minutes. Drain any excess fat from the pan.
Add the taco seasoning to the cooked ground beef and stir until evenly coated.
Transfer the cooked quinoa to a large bowl and let cool slightly. Add the seasoned ground beef, black beans, corn, olives, tomatoes, onion, and celery to the bowl.
In a small bowl, combine the Catalina dressing with the fresh lemon juice and whisk until well blended.
Pour the dressing mixture over the salad and toss thoroughly until all ingredients are evenly coated. Serve immediately or refrigerate until ready to serve.
