Southwest Quinoa Salad Recipe

Introduction

This Southwest Quinoa Salad is a vibrant and nutritious dish packed with fresh vegetables, black beans, and a zesty lime dressing. It’s perfect as a light lunch or a colorful side for your next barbecue. With a hint of spice and a touch of honey, this salad balances flavor and wholesome ingredients beautifully.

Ingredients

• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 1 cup quinoa, well rinsed and drained
• 1 ¾ cups low sodium vegetable broth or water
• 1 cup canned corn, drained
• 15 ounce can black beans, rinsed and drained
• 1 red bell pepper, chopped
• 4 green onions, sliced
• 2 tablespoons minced fresh cilantro
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Salt and pepper to taste
• Guacamole or sliced avocado, optional for serving

Instructions

1. Step 1: Heat 2 teaspoons of olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, stirring constantly.
2. Step 2: Add the rinsed quinoa and vegetable broth (or water) to the pan. Bring to a boil, then reduce heat to low. Cover and simmer until the liquid is absorbed, about 12 to 16 minutes. Remove from heat.
3. Step 3: While quinoa cooks, prepare the lime vinaigrette. In a small bowl or jar, combine the lime juice, 2 tablespoons olive oil, honey, chili powder, ground cumin, salt, and pepper. Whisk or shake well until fully combined.
4. Step 4: Transfer the cooked quinoa to a large bowl. Add the corn, black beans, chopped red bell pepper, sliced green onions, and minced cilantro. Pour the dressing over the salad and stir gently to combine.
5. Step 5: Taste and adjust seasoning with additional salt, pepper, or lime juice if desired. Serve immediately or chill in the refrigerator before serving.
6. Step 6: Top with guacamole or sliced avocado for extra creaminess if desired.

Tips & Variations

• For a smoky flavor, add a pinch of smoked paprika to the dressing.
• Feel free to swap black beans with pinto or kidney beans depending on your preference.
• Use fresh corn if in season for a sweeter crunch.
• Add diced jalapeño for extra heat.
• This salad is delicious served over a bed of leafy greens for a more substantial meal.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep any guacamole or avocado separate and add just before serving to prevent browning. Reheat gently if desired, or enjoy cold for a refreshing meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad can be prepared a day in advance. Just store it in the refrigerator and add avocado or guacamole just before serving to keep them fresh.

Is it okay to use water instead of vegetable broth?

Absolutely. Water works well if you want a lighter flavor, but vegetable broth adds extra depth and richness to the quinoa.

Southwest Quinoa Salad Recipe

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★★★★★

4.5 from 144 reviews

This vibrant Southwest Quinoa Salad is a nutritious and flavorful dish featuring protein-packed quinoa, black beans, fresh veggies, and a zesty lime vinaigrette. Perfect as a light lunch or a side, it’s easy to make and can be served warm or chilled, topped with creamy guacamole or avocado for extra indulgence.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Southwestern, American
• Diet: Gluten Free, Vegetarian

Ingredients

Scale 1x2x3x

Quinoa Base

• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 1 cup quinoa, well rinsed and drained
• 1 ¾ cups low sodium vegetable broth or water

Salad Mix-Ins

• 1 cup canned corn, drained
• 15-ounce can black beans, rinsed and drained
• 1 red bell pepper, chopped
• 4 green onions, sliced
• 2 tablespoons minced fresh cilantro

Lime Vinaigrette Dressing

• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Salt and pepper, to taste

Optional Topping

• Guacamole or avocado slices

Instructions

1. Sauté Garlic: Heat 2 teaspoons of olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté, stirring frequently, until fragrant, about 1 minute.
2. Cook Quinoa: Add the rinsed quinoa and vegetable broth (or water) to the saucepan with the garlic. Bring to a boil, then reduce heat to low, cover, and simmer until the liquid is absorbed, about 12-16 minutes. Remove from heat and let it sit covered for a few minutes to finish steaming.
3. Prepare Dressing: While quinoa cooks, whisk together fresh lime juice, 2 tablespoons olive oil, honey, chili powder, ground cumin, salt, and pepper in a small bowl or jar. Shake or whisk until well combined.
4. Combine Salad Ingredients: Transfer the cooked quinoa to a large bowl. Add the drained corn, rinsed black beans, chopped red bell pepper, sliced green onions, and minced cilantro. Pour the lime vinaigrette over the mixture and gently stir to combine all ingredients evenly.
5. Serve: Serve the salad immediately while slightly warm or chill in the refrigerator before serving. Top with guacamole or sliced avocado if desired for added creaminess and flavor.

Notes

• This salad can be prepared ahead and refrigerated for up to 3 days—flavors improve as they meld.
• Use low sodium broth or water to control salt levels and adjust seasoning to taste.
• For a vegan version, substitute honey with agave syrup or maple syrup.
• Add extra vegetables like diced tomatoes or jalapeños for more texture and heat.
• Rinsing quinoa well is essential to remove its bitter coating (saponin) for better flavor.

Keywords: Southwest Quinoa Salad, quinoa salad, black bean salad, healthy quinoa recipe, vegetarian salad, gluten free salad, lime vinaigrette, easy dinner salad