Southwest Stoplight Quinoa Salad Recipe

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4.43 from 7 votes

Southwest Stoplight Quinoa Salad Recipe

A fun tasty quinoa salad named for its bright red, green and yellow colors and southwestern spices.

Prep Time30

Cook Time0

Total Time30

Course: Side Dish

Cuisine: American

Keyword: picnic quinoa salad, southwest quinoa salad, stoplight quinoa salad

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

2 cups cooked quinoa, cooled
1 cup corn (optional)
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro, parsley or basil

For the Dressing:

3 tablespoons olive oil
3 tablespoons lime juice
1 clove garlic, minced
1-1/2 tablespoons chopped fresh oregano
1 teaspoon ground cumin
3/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
Salt and pepper to taste

Instructions

In a large bowl, stir together the quinoa, corn (if using), diced peppers, green onions, and cilantro until combined.
In a small bowl whisk together the olive oil, lime juice, garlic, oregano, cumin, chili powder and cayenne pepper, until well blended.
Pour dressing over the salad. Toss gently.
Taste and add salt and pepper to taste.

Notes

Serving size: A generous 1/2 cup

WW Points: 3

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

3 SmartPoints (Green plan)

3 SmartPoints (Blue plan)

2 SmartPoints (Purple plan)

4 PointsPlus (Old plan)

This colorful tasty southwest quinoa salad is great on its own as a light lunch or served alongside grilled meat, chicken or fish for an easy healthy dinner.

It is also a great gluten-free Weight Watchers friendly alternative to rice.

Next time I will add a can of drained and rinsed black beans.

Nutrition