Name: Southwest Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Southwest
Ingredients: 1 cup quinoa; 2 cups water; 1 can black beans, drained and rinsed; 1 cup corn kernels; 1 red bell pepper, diced; 1 cup cherry tomatoes, halved; 1 avocado, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 2 tablespoons olive oil; 2 tablespoons lime juice; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; Salt to taste; Black pepper to taste

This Southwest Quinoa Salad is fresh, colorful, and packed with plant-based protein. I love how the fluffy quinoa, black beans, corn, avocado, and lime dressing come together for a quick lunch, side dish, or meal prep option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup quinoa

2 cups water

1 can black beans, drained and rinsed

1 cup corn kernels

1/4 cup red onion, finely chopped

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

1 avocado, diced

2 tablespoons olive oil

2 tablespoons lime juice

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

Salt to taste

Black pepper to taste

Directions

I rinse the quinoa under cold water, then I combine it with water in a saucepan and bring it to a boil.

Next I reduce the heat to low, cover the pan, and let it simmer for 15 minutes until the quinoa is fluffy and the water is absorbed.

I remove it from the heat and let it cool completely.

In a large bowl, I combine the cooled quinoa, black beans, corn, bell pepper, cherry tomatoes, avocado, red onion, and cilantro.

In a small bowl, I whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper.

I pour the dressing over the salad and toss everything gently to combine.

I adjust the seasoning if needed, then I serve it right away or chill it before serving.

Servings and Timing

This recipe makes 4 servings.

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Calories: 320 kcal per serving

Variations

I sometimes add grilled chicken, shrimp, or tofu when I want extra protein.

And I like adding jalapeño when I want more heat.

I can swap the cilantro for parsley if I want a milder herb flavor.

I also like adding a little crumbled feta or cotija when I am not keeping the salad vegan.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. And I like to add the avocado right before serving so it stays fresh.

I do not usually reheat this salad because I prefer it chilled or at room temperature. If I want it warm, I gently warm only the quinoa mixture before adding avocado and fresh cilantro.

FAQs

Can I make Southwest Quinoa Salad ahead of time?

Yes, I can make it ahead and store it in the refrigerator. I like to add avocado right before serving for the best texture.

Can I use frozen corn?

Yes, I can use frozen corn. I thaw it first, then I drain off any extra moisture before adding it to the salad.

Is this salad vegan?

Yes, this recipe is vegan as written because I use plant-based ingredients and no dairy.

Can I use a different grain?

Yes, I can use rice, farro, or couscous, but I like quinoa best because it adds protein and a light texture.

How do I keep the avocado from browning?

I add the avocado close to serving time, and I toss it gently with lime juice to help slow browning.

Conclusion

This Southwest Quinoa Salad is one of my favorite fresh and easy meals because it is colorful, nourishing, and full of flavor. I like making it for lunches, potlucks, or a simple side dish when I want something healthy and satisfying.

📖 Recipe: