Southwest Quinoa Salad
This healthy Southwest Quinoa Salad is a tasty salad that is the perfect side dish for dinner or a light lunch during the summer months. This cold quinoa salad recipe lends its flavors from a medley of fresh veggies and zesty lime dressing.
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This is our favorite quinoa recipe during a hot summer day as it is best served chilled and it is made with simple healthy ingredients. Fresh flavor with a slight bite from the various veggies you’ll find gives this dish something to look forward to in every bite.
Southwest Quinoa Salad gets its southwest flavors from a medley of vegetables and dressing ingredients.Fresh or canned corn, black beans, and ripe avocado provide traditional southwest flavors while red onion, juicy tomatoes, and red bell peppers lend their own flavors.
This easy quinoa salad recipe has an amazing chili lime dressing that is both tangy, zesty, smoky, and so simple to make! Ramp up the chili powder if you love spicy flavor.
While this healthy quinoa salad recipe gets plenty of flavor and bite from crunchy veggies, a protein like grilled chicken can be a great addition and one of the best ways to beef this salad up to its own standalone meal.
Why You’ll Love this Recipe:
Fresh and vibrant: Packed with colorful vegetables, fresh lime juice, and herbs.
Protein-packed: Includes quinoa and black beans for a filling, meatless option.
Perfect for meal prep: Holds up well in the fridge and is easy to portion.
Naturally gluten-free and dairy-free: Great for a variety of dietary needs.
Customizable: Easy to adjust with seasonal veggies or extra toppings.
Ingredients to Make Southwest Quinoa Salad:
- quinoa. Rinse thoroughly before cooking to remove any bitterness. White quinoa, red quinoa, or tri-color quinoa all work well.
- vegetable broth. Adds extra flavor to the quinoa; water can be used as a substitute.
- black beans. Canned beans are convenient—just drain and rinse well.
- corn. Use canned, frozen, or fresh. If frozen, thaw before adding.
- red bell pepper. Adds sweetness and extra crunch; orange or yellow peppers can also be used.
- cherry tomatoes. Grape tomatoes are a great alternative; slice in half for easier eating.
- red onion. Adds a sharp bite—soak in cold water for a few minutes if you prefer a milder flavor.
- avocado. Add just before serving to prevent browning.
- fresh cilantro. Fresh cilantro adds brightness; parsley can be used if preferred.
- dressing. Tangy, zesty, and lightly smoky—whisk together for a simple, bold-flavored vinaigrette.
How to Make Southwest Quinoa Salad:
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
- In a small bowl or jar, whisk together lime juice, olive oil, chili powder, and cumin.
- In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, cherry tomatoes, and red onion.
- Pour the dressing over the salad and toss to coat evenly.
- Gently fold in diced avocado and chopped cilantro. Serve immediately or chill before serving.
Recommended Equipment
Recipe Notes & Tips:
- Cool the quinoa: Allow the quinoa to cool completely after cooking so it doesn’t steam and soften the fresh vegetables when mixed.
- Add avocado last: Dice the avocado just before serving and gently fold it in to keep it from browning or turning mushy.
- Chill before serving: For best flavor, refrigerate the assembled salad for at least 30 minutes to let the dressing soak in and the ingredients blend.
- Boost the protein: Stir in cooked, shredded chicken or grilled shrimp to turn this into a heartier main dish.
- Optional topping: A sprinkle of crumbled feta or cotija cheese adds a creamy, salty contrast to the fresh vegetables.
- Meal prep friendly: If preparing in advance, store the salad and dressing separately. Mix them together just before serving to preserve texture and freshness.
- Serve warm or cold: The salad is delicious either freshly made while the quinoa is slightly warm or served cold straight from the fridge.
Serving Suggestions:
How to Store:
Refrigerator: Store in an airtight container in the fridge for up to 4 days.
Meal prep: Store the salad and dressing separately if making ahead to keep the veggies crisp.
Freezing not recommended: This salad does not freeze well due to the fresh vegetables and avocado.
FAQs:
Yes, cooked brown rice is a good substitute. Just make sure it’s cooled before mixing.
Yes! It’s hearty enough for a light meal on its own or can be paired with grilled protein.
Yes, it’s naturally vegan and gluten-free as written.
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Southwest Quinoa Salad
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, chopped
- 1 avocado, diced
- ¼ cup fresh cilantro
- ½ cup lime juice
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
Instructions
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
- In a small bowl or jar, whisk together lime juice, olive oil, chili powder, and cumin.
- In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, cherry tomatoes, and red onion.
- Pour the dressing over the salad and toss to coat evenly.
- Gently fold in diced avocado and chopped cilantro. Serve immediately or chill before serving.
Notes
- Cool the quinoa: Allow the quinoa to cool completely after cooking so it doesn’t steam and soften the fresh vegetables when mixed.
- Add avocado last: Dice the avocado just before serving and gently fold it in to keep it from browning or turning mushy.
- Chill before serving: For best flavor, refrigerate the assembled salad for at least 30 minutes to let the dressing soak in and the ingredients blend.
- Boost the protein: Stir in cooked, shredded chicken or grilled shrimp to turn this into a heartier main dish.
- Optional topping: A sprinkle of crumbled feta or cotija cheese adds a creamy, salty contrast to the fresh vegetables.
- Meal prep friendly: If preparing in advance, store the salad and dressing separately. Mix them together just before serving to preserve texture and freshness.
- Serve warm or cold: The salad is delicious either freshly made while the quinoa is slightly warm or served cold straight from the fridge.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~370 kcal
Total Fat: ~17g
Cholesterol: ~0mg
Sodium: ~220mg
Total Carbohydrates: ~46g
Dietary Fiber: ~9g
Sugars: ~4g
Protein: ~10g
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