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Southwest Quinoa Salad Recipe

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★★★★★

4.7 from 95 reviews

A vibrant and nutritious Southwest Quinoa Salad featuring protein-packed quinoa, black beans, fresh vegetables, and a zesty lime dressing. This salad is perfect as a light lunch or a colorful side dish, combining wholesome ingredients with bold southwestern flavors.

Ingredients

Scale

Quinoa and Seasonings

  • 1 cup quinoa
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 3/4 cup water

Salad Ingredients

  • 15 ounces black beans (drained and rinsed)
  • 10 ounces cherry or grape tomatoes, halved
  • 1 cup frozen corn, thawed
  • 1 red bell pepper, small diced
  • 1/4 red onion, small diced
  • 1 jalapeno, small diced
  • 1/2 bunch cilantro leaves, chopped

Dressing

  • 1/4 cup avocado oil (or olive oil)
  • 2–3 tablespoons lime juice (about 2 limes)
  • 1 teaspoon agave syrup (or maple syrup)
  • 1/2 teaspoon kosher salt

Instructions

  1. Cook the Quinoa: Rinse the quinoa thoroughly and let it drain. In a pot, combine the rinsed quinoa with garlic powder, cumin, salt, and water. Bring to a boil on high heat, then cover and reduce the heat to medium-low. Simmer for 15 minutes. After cooking, turn off the heat and let the quinoa sit covered for an additional 5 minutes. Fluff with a fork and set aside to cool.
  2. Make the Dressing: In a small jar, combine avocado oil, lime juice, agave syrup, and kosher salt. Seal the jar tightly and shake vigorously until the dressing is well emulsified. Set aside.
  3. Combine Salad Ingredients: In a large bowl, add the cooled quinoa, black beans, halved tomatoes, thawed corn, diced red bell pepper, red onion, jalapeno, and chopped cilantro. Pour the prepared dressing over the salad and mix thoroughly until all ingredients are evenly coated and distributed.
  4. Serve: Serve the salad immediately for fresh flavors or chill it in the refrigerator for 15 minutes to let the flavors meld. Store any leftovers in an airtight container in the fridge for up to 5 days.

Notes

  • For best texture, ensure quinoa is rinsed well before cooking to remove bitterness.
  • Adjust the jalapeno quantity according to your preferred spice level or omit for a milder salad.
  • The salad can be served chilled or at room temperature.
  • Leftovers keep well and flavors improve after sitting in the fridge.
  • This salad is naturally gluten-free and vegetarian.

Keywords: Southwest Quinoa Salad, quinoa salad, black bean salad, healthy salad, gluten free salad, vegetarian, lime dressing

Find it online: https://www.sanacooks.com/southwest-quinoa-salad-recipe/