Elevate your lunch game with this vibrant Southwest quinoa salad!
This colorful bowl combines protein-rich quinoa, creamy avocado, and several fresh veggies. It’s dressed in a zesty lime and cumin vinaigrette, which is just to die for.
It’s perfect for meal prep, picnics, or a light dinner on warm evenings.
The combination of textures is incredibly satisfying. Plus, it’s nutrient-packed and a real celebration of Southwestern flavors.
Why You’ll Love This Southwest Quinoa Salad
Flavor Symphony: This salad has it all, including smoky cumin, tangy lime, creamy avocado, and sweet corn. It’s a delightful contrast of tastes and textures to dance on your palate.
Vibrant Presentation: Colorful ingredients like tomatoes, bell peppers, and cilantro create a visually stunning dish. It’s perfect for impressing guests or brightening up any table.
Customizable: It’s easily adaptable with optional add-ins like jalapeños for spice or cotija for richness. It’s suitable for various tastes and dietary preferences.
Ingredients
- Quinoa: The protein-packed grain serves as the salad’s hearty, nutritious, fluffy base.
- Water or Vegetable Broth: For cooking the quinoa. The broth is more flavorful.
- Black Beans: Fiber- and protein-rich, they add creamy texture and earthiness.
- Corn Kernels: Sweet and slightly crunchy, they add color and balance to the savory ingredients.
- The “Red” Veggies: Cherry tomatoes, red bell pepper, and red onion. Together, they’re juicy, tangy, crisp, sweet, zesty, and earthy. They also add vibrant color, crunch, and freshness to every bite.
- Avocado: It adds a rich and creamy balance to the spices.
- Fresh Cilantro: As long as you don’t have the “cilantro tastes like soap” gene, it adds a bright, herbaceous note. It’s very refreshing and dials up the southwestern flair.
- Jalapeno: An optional ingredient for spice and heat.
- Crumbled Cotija: Another optional ingredient, it adds salt and tanginess. Feta is another good option.
- Dressing: Start with olive oil for smoothness. Then, add freshly squeezed lime juice and honey (or agave) for zest and sweetness. Finish with ground cumin, smoked paprika, chili powder, salt, and pepper.
How to Make a Southwest Quinoa Salad
Of all the quinoa salads I’ve tried, this one is one of the easiest to make. Simply cook the quinoa, make the dressing, and assemble!
1. Cook the quinoa. Add it to a medium saucepan with water or broth. Bring to a boil, then reduce the heat to low and cover. Simmer for about 15 minutes. Then, remove from heat and fluff with a fork.
2. Make the dressing. Whisk the dressing ingredients in a small bowl, adjusting the seasonings as needed.
3. Assemble. Combine the cooled quinoa, beans, corn, tomatoes, bell pepper, onion, cilantro, and jalapeno in a large bowl. Toss gently, then coat evenly in the dressing. Fold in the avocado immediately before serving, and add cheese, if desired. Serve and enjoy!
4. (Optional) Chill. After assembling the salad and adding the dressing, you can refrigerate the salad for 1 to 2 hours. This will give the flavors time to meld. If going this route, don’t add the avocado. Slice and add it immediately before serving.
Tips for the Best Southwest Quinoa Salad
These tips will make your salad truly top-notch.
- Give it a good rinse. When cooking the quinoa, always rinse it in a fine mesh strainer first. Doing so will remove its bitter outer coating.
- Amp up the flavor. Broth will give you the most flavorful salad. As the quinoa cooks, it absorbs the cooking liquid.
- Cool the quinoa completely. It should be at room temperature before you mix it with the other ingredients. Otherwise, it’ll become mushy. (For extra flavor, toss the still-warm quinoa with a small amount of dressing. Then, let it finish cooling.)
- Chop the veggies evenly. The closer the size of the vegetable pieces, the better the texture will be.
- Hold off on the avocado. Save it until just before serving to prevent browning. If you plan to refrigerate the salad, don’t add the avocado beforehand.
Serving Suggestions
This salad is filling enough to serve by itself as the main course. But that’s not the only way to enjoy it. Use it in any of the following ways:
- As a side for steak, pork chops, or other proteins
- As the main course with rolls, breadsticks, or Texas toast
- As a filling for wraps or tacos
- With citrus-infused craft beer or Mexican lager
How to Store
This isn’t a good recipe for freezing, but you can keep leftovers for a few days.
To Store: Store the dressing, avocado, and salad in separate air-tight containers in the fridge. The dressing and salad should keep for about 4 days. The avocado will likely brown sooner.
You can also divide the salad into separate meal prep containers for easy grab-and-go lunches!
Southwest Quinoa Salad
6
servings15
minutes15
minutes301
kcalThis Southwest quinoa salad is packed with delicious flavor! It has quinoa, corn, beans, tomatoes, peppers, and onions, all topped with a lime vinaigrette.
Ingredients
- For the Salad
1 cup quinoa, uncooked & rinsed
2 cups water or vegetable broth
1 cup black beans, drained & rinsed
1 cup corn kernels
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1 avocado, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeño, finely chopped (optional)
1/4 cup crumbled cotija or feta cheese (optional)
- For the Dressing
3 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1 teaspoon honey or agave syrup (optional for a hint of sweetness)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
salt and freshly ground black pepper (to taste)
Instructions
- In a medium saucepan, bring the quinoa and water (or broth) to a boil. Reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed and the quinoa is tender. Remove from heat, fluff with a fork, and let it cool to room temperature.
- In a small bowl or jar, whisk together olive oil, lime juice, honey or agave (if using), cumin, smoked paprika, chili powder, salt, and pepper. Adjust seasoning to taste.
- In a large bowl, combine the cooked and cooled quinoa, black beans, corn, cherry tomatoes, bell pepper, red onion, cilantro, and jalapeno (if using). Toss gently to mix.
- Pour the dressing over the salad and toss until evenly coated.
- Gently stir in the diced avocado (to prevent it from getting mushy). Sprinkle with crumbled cotija or feta cheese, if desired. For extra zest, garnish with lime wedges or a drizzle of hot sauce.
- Serve immediately or refrigerate for 1–2 hours to let the flavors meld.
Notes
- Rinse the quinoa thoroughly before cooking. Cook it in broth for more flavor, and allow it to cool completely.
- Chop the vegetables as evenly as possible.
- If refrigerating, don’t add the avocado in step 5. Save it for immediately before serving.
