Southwest Quinoa Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://freshrecipehub.com/southwest-quinoa-salad-recipe/
