Go Back
Quinoa salads have taken the culinary world by storm, and for good reasons. They are not just a trendy dish but a wholesome and satisfying meal option that caters to a variety of dietary preferences. The Zesty Southwest Quinoa Salad stands out in this category, bursting with flavors and colors that make it a feast for the eyes as well as the palate. Whether you're looking for a quick weeknight dinner, a side dish for a summer barbecue, or a nutritious lunch to take to work, this salad is versatile enough to fit any occasion.

Southwest Quinoa Salad

Try this Zesty Southwest Quinoa Salad, a vibrant and delicious meal that’s perfect for any occasion! Packed with protein-rich quinoa, fiber-filled black beans, sweet corn, crunchy bell peppers, creamy avocado, and fresh cherry tomatoes, this salad is not only colorful but also nutritious. Toss everything together with a zesty lime and olive oil dressing for a burst of flavor. It's vegan, gluten-free, and a delightful way to enjoy wholesome ingredients!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable or chicken broth

1 can black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 red bell pepper, diced

1 small red onion, finely chopped

1 avocado, diced

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

Juice of 2 limes

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

Optional: 1 jalapeño, seeded and diced (for extra heat)

Instructions
 

Cook the Quinoa: In a medium saucepan, bring the vegetable or chicken broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork. Let it cool.

    Prepare the Veggies: While the quinoa cools, chop the red bell pepper, red onion, cherry tomatoes, and avocado. If you're using jalapeño for heat, chop that as well.

      Mix the Dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper until well combined.

        Combine Ingredients: In a large bowl, combine the cooked quinoa, black beans, corn, diced bell pepper, red onion, avocado, cherry tomatoes, and chopped cilantro. Pour the dressing over the salad and toss gently until everything is evenly coated.

          Taste and Adjust: Check for seasoning and add more salt, pepper, or lime juice to taste if needed.

            Serve and Enjoy: Serve immediately or let it chill in the refrigerator for about 30 minutes to let the flavors meld together. This salad can be served cold or at room temperature.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings