Here’s the recipe I promised you for the Southwestern Quinoa Spinach Salad I told you about yesterday. If you are looking for a healthy, hearty side salad, this is the one for you! If you are a vegetarian, this would also make for a fresh and delicious main dish salad as well. The dressing for this salad is light, healthy and perfect for any salad. Login to Deals to Meals to get the recipe for our Cheesy Jalapeno Chicken I served this salad with for the perfect, summer dinner. Hope you enjoy!
Ingredients
- 2 cups raw quinoa
- 2 cans black beans drained
- 1 yellow bell pepper diced
- 1 orange bell pepper diced
- 1 pint grape tomatoes halved
- 2 cup baby spinach
- DRESSING:
- 1/2 cup lime juice
- 1/4 cup oil
- 1/4 cup honey
- 1 Tbs. jalapeno pepper juice
- 1 tsp. salt
- 1 tsp. cumin powder
- 3/4 cup Kraft Roasted Red Pepper Salad Dressing
Instructions
- Place two cups of quinoa and four cups of water into a large pot. Bring to a boil then place a lid on top of the pot. Turn the heat off and let the quinoa cook for 10-12 minutes, or until fork tender. Once the quinoa is cooked, set it aside to cool.
- Drain the cans of black beans. Dice the yellow pepper, orange bell pepper and cut the grape tomatoes in half. Tear the spinach leaves and place in a large serving bowl. Once the quinoa is cool, add that to the serving bowl too.
- For the dressing, whisk together the lime juice, oil, honey, jalapeno jar juice, salt, cumin and roasted red pepper dressing. Whisk together and drizzle over the salad as desired.
