Southwest Quinoa Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1½ cups quinoa
  • 3 cups water
  • ½ pound hamburger
  • 1 can olives, drained
  • 1¾ cups cooked black beans (or 15 oz. can, drained)
  • 1 can corn, drained
  • 1 pint grape tomatoes
  • ½ cup onion, diced
  • 2 celery stalks, thinly sliced
Dressing Ingredients:
  • ½ cup Catalina dressing
  • 1 teaspoon lemon juice
  • 2 tablespoons taco seasoning
  1. Add quinoa and water to a large pot. Cook over a medium-high flame until it reaches a boil. Lower flame, cover and simmer for 15 minutes.
  2. While the quinoa is cooking, brown the hamburger. Drain the fat.
  3. In a small bowl, combine dressing ingredients.
  4. In a large bowl, combine quinoa, hamburger, beans, olives, corn, tomatoes, and onion, and celery. Toss to mix thoroughly.
  5. Drizzle dressing over the salad. Toss to evenly coat.
This salad is good served at room temperature or chilled.

I placed broken tortilla chips on the plate, then lplaced a bed of greens on the chips and spooned the salad on top of the greens.
Recipe by Premeditated Leftovers™ at