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single southwest quinoa salad serving in white bowl with fork on white countertop background
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Southwest Quinoa Salad

This healthy southwest quinoa salad is a great make-ahead salad for lunch, parties, or potlucks since it doesn’t get soggy like lettuce based salads. Plus, it is packed full of protein, fiber, and flavor!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Salad
Cuisine: American
Keyword: Quinoa Salad
Servings: 6

Ingredients

For the Salad:

  • 1 cup dry quinoa
  • 1 ¾ cups broth or water
  • 1 15 oz can black beans, drained and rinsed
  • 1 red pepper diced
  • ¼ red onion diced
  • 1 cup corn thawed if frozen
  • 1 jalapeño seeds removed and diced
  • 1 avocado cut into cubes
  • 1/2 cup cilantro chopped

For the Dressing:

  • 1/4 cup olive oil
  • 1 lime juiced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon sugar/maple syrup
  • Salt & Pepper to taste

Instructions

  • Add quinoa and broth/water to a small saucepan over medium heat. Bring to a simmer and cover with a lid. Allow to simmer for 12-14 minutes or until liquid is absorbed. Fluff with a fork and set aside to cool slightly.
  • Combine all black beans and chopped veggies (red pepper, onion, corn, jalapeno, avocado, and cilantro) in a large bowl.
  • In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, maple syrup, salt, and pepper.
  • Add quinoa to vegetables and toss with dressing.

Nutrition

Serving: 1g | Calories: 368kcal | Carbohydrates: 46g | Protein: 12g | Fat: 16g | Fiber: 12g | Sugar: 3g