Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Southwest Quinoa Salad Recipe in a colorful bowl

Southwest Quinoa Salad Recipe


  • Author: Velma
  • Total Time: PT30M
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This Southwest Quinoa Salad is a vibrant, flavor-packed dish loaded with fluffy quinoa, black beans, corn, tomatoes, peppers, cilantro, lime, and a zesty Southwest dressing. It’s fresh, colorful, and perfect as a side dish, meal prep lunch, or light dinner.


Ingredients

Scale

For the Salad

  • 1 cup uncooked quinoa (or 3 cups cooked)
  • 1 ½ cups water or broth
  • 1 can (15 oz) black beans, drained & rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, finely diced
  • 1 avocado, diced (optional)
  • ½ cup fresh cilantro, chopped
  • 1 jalapeño, seeded & minced (optional for heat)

For the Southwest Dressing

  • ¼ cup olive oil
  • 3 tbsp lime juice (fresh)
  • 1 tbsp honey or maple syrup
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions

1. Cook the Quinoa

  1. Rinse quinoa under cold water.
  2. Add quinoa + water (or broth) to a pot and bring to a boil.
  3. Cover, reduce heat, and simmer 15 minutes.
  4. Fluff with a fork and let cool completely.

2. Prepare the Dressing

  1. In a bowl or jar, whisk olive oil, lime juice, honey, chili powder, cumin, garlic powder, paprika, salt, and pepper.
  2. Taste and adjust seasoning.

3. Assemble the Salad

  1. In a large bowl, combine cooked quinoa, black beans, corn, bell pepper, tomatoes, red onion, cilantro, and jalapeño.
  2. Add dressing and toss to combine.
  3. Gently fold in avocado right before serving.

4. Serve

  • Serve chilled or at room temperature.
  • Garnish with extra cilantro, lime wedges, or sliced jalapeños.

Notes

  • Add grilled chicken or shrimp for extra protein.
  • Swap black beans for pinto or kidney beans.
  • Add cotija or feta cheese for a creamy touch.
  • Prep Time: PT15M
  • Cook Time: PT15M
  • Category: Salad
  • Method: American
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 280 Kcal
  • Sugar: 5g
  • Sodium: 330mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 6g
  • Protein: 8g
  • Cholesterol: 0mg