This vegetarian southwest quinoa salad is super simple and delicious. Mexican spiced quinoa with veggies, cotija cheese, and a spicy avocado dressing. YUM!
In a medium saucepan, heat the oil over medium high heat. Add the 1 Tbsp chile powder and ½ tsp cumin, and toast until fragrant, about 30 seconds. Add 1 cup water and the ½ cup of dry quinoa. Stir and increase heat to high. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
Meanwhile, combine the avocado, 1 Tbsp of sour cream, 2 Tbsp of green chiles, the lime juice from both limes, and ⅓ cup water in a food processor. Blend until smooth. Season with salt and pepper to taste and blend in.
In a large serving bowl, combine quinoa, corn, beans, bell pepper, green onion, cheese, cilantro, and tomatoes. Toss with dressing and season with salt and pepper to taste.
Serve with lime slices to squeeze onto salad. (optional)