Serves 8
30 min
Southwest Quinoa Salad
Recipe GLPR1c57e29f00c577
A hearty and nutritious quinoa-based salad featuring seasoned ground beef, black beans, fresh vegetables, and a tangy Catalina dressing. This colorful Southwest-inspired dish combines protein-rich ingredients with vibrant veggies for a satisfying meal that works as a side, lunch, or main course.
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Ingredients
1½ cups quinoa
3 cups water
½ pound ground beef
2 tablespoons taco seasoning
1¾ cups cooked black beans (or 15 oz. canned, drained)
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
Bring 3 cups of water to a boil in a large pot over medium-high heat. Add the quinoa and stir well. Once it returns to a boil, reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and water is absorbed. Remove from heat and let stand 5 minutes.
While the quinoa cooks, heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through to an internal temperature of 160°F, about 5-7 minutes. Drain excess fat from the pan. Sprinkle taco seasoning over the cooked beef and stir to coat evenly.
In a large mixing bowl, combine the cooked quinoa, seasoned ground beef, black beans, corn, olives, grape tomatoes, diced onion, and celery slices. Toss all ingredients together until evenly mixed.
Drizzle the Catalina dressing and lemon juice over the salad. Toss thoroughly to coat all ingredients evenly. Serve chilled or at room temperature.
