Southwest Quinoa Salad + Maple-Mustard-Balsamic Vinaigrette

Once again, I missed the What I Ate Wednesday party with Peas & Crayons. But, you guys? I’m making up for it with not only one, but two recipes!

Even though I’m not sure what the definition of South-Western food is, this salad has become part of our regular meal rotation lately. I’m assuming corn, beans and avocado are staples in kitchens of the American Southwest, so that’s what I’m going to call this combination. Feel free to educate me, if you know more! I’d love to hear about it!

Southwest Quinoa Salad

  • 1 cup quinoa
  • 1 cup corn (thawed from frozen)
  • 1 can kidney beans (drained well to remove excess sodium)
  • 1 avocado, cubed
  • 1 shallot, thinly sliced
  • extra sharp cheddar, about 3/4 cup, cubed
  • cilantro (to your liking – I just garnished the salad with a little cilantro on top)
  • salt and pepper to taste, chili flakes if you feel like it ;)
  • lettuce for layering underneath (I used spinach)
  • easy Maple-Mustard-Balsamic VinaigretteĀ (*recipe below*)
So, so easy:
  1. Cook quinoa according to instructions.
  2. Toss with the other ingredients.
  3. Scoop onto the bed of greens
  4. Drizzle with vinaigrette.
  5. Eat.
Of course, you can always throw in other veggies you have on hand, such as bell peppers, cucumbers, or tomatoes. That’s why I love these throw-together-in-a-jiffy salads. Be creative! :D
ThisĀ Maple-Mustard-Balsamic Vinaigrette is one of my go-to salad dressings, as I usually have most ingredient on hand and it works really well with the above salad.
I usually eyeball it, because I make it quite frequently, but I’m guesstimating the measurements to be the following:
  • 1 T grainy mustard
  • 1 T pure maple syrup
  • 1 T balsamic vinegar
  • 3 T Extra virgin olive oil
Mix all ingredients together until smooth and creamy. I keep leftovers in one of our Wean Green glass baby food cubes in the fridge for 3-5 days.
It works also really well with a spinach, pear and blue cheese salad, or simple mixed greens, cucumber and tomatoes.
Do you have any quick salad recipes to share? Your go-to dressing? I’d love to hear your favorites in the comments below!
PS: I’d love if you follow me on Bloglovin, Pinterest and Twitter!
Posted on by Susan Posted in Dinner, Food, Lunch, Recipes

6 Responses to Southwest Quinoa Salad + Maple-Mustard-Balsamic Vinaigrette

  1. Crystal

    the Salad looks great, maybe I need to take more photos of my food…BTW I am a new follower on Blog Loving (stop by check me out at http://www.armytankerswife.com)

    • Susan

      Hi Crystal,
      Thanks for stopping by and thanks for the follow! :)

  2. Nancy/SpicieFoodie

    What a great salad, I love the ingredients and colours. Thanks for sharing Susan.

    • Susan

      Hi Nancy and thank you for stopping by! I’m so glad you like the salad! I have a strange obsession with quinoa lately…

  3. Christy Garrett @ Uplifting Families

    This looks interesting. I haven’t been brave enough to try Quinoa yet.

    • Susan

      I love Quinoa! Much easier to cook than rice. For me at least – I have a history of ruining rice, I don’t know why. ;)

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