Ingredients

Scale

For the Salad

1 cup uncooked quinoa

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh, frozen, or canned)

1 can (15 oz) black beans, drained and rinsed

1 red bell pepper, diced

1 avocado, diced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

For the Southwest Lime Dressing

3 tablespoons olive oil

2 tablespoons fresh lime juice

1 teaspoon lime zest

1 teaspoon honey or maple syrup

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

1. Cook the Quinoa

Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed.

2. Cool the Quinoa

Remove from heat and fluff with a fork. Let the quinoa cool for about 10 minutes to prevent the vegetables from wilting.

3. Prepare the Vegetables

In a large mixing bowl, combine cherry tomatoes, corn, black beans, red bell pepper, avocado, red onion, and cilantro.

4. Make the Dressing

In a small bowl or jar, whisk together olive oil, lime juice, lime zest, honey, cumin, chili powder, smoked paprika, salt, and pepper.

5. Combine the Salad

Add the cooled quinoa to the bowl with the vegetables. Pour the dressing over the top and gently toss until everything is evenly coated.

6. Serve

Serve immediately or refrigerate for 30 minutes to allow the flavors to blend.

Notes

Cooking Tips

Name: Southwest Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: For the Salad; 1 cup uncooked quinoa; 2 cups water or vegetable broth; 1 cup cherry tomatoes, halved; 1 cup corn kernels (fresh, frozen, or canned); 1 can (15 oz) black beans, drained and rinsed; 1 red bell pepper, diced; 1 avocado, diced; ¼ cup red onion, finely chopped; ¼ cup fresh cilantro, chopped; For the Southwest Lime Dressing; 3 tablespoons olive oil; 2 tablespoons fresh lime juice; 1 teaspoon lime zest; 1 teaspoon honey or maple syrup; ½ teaspoon ground cumin; ½ teaspoon chili powder; ¼ teaspoon smoked paprika; ½ teaspoon salt; ¼ teaspoon black pepper

Rinse the quinoa well
This removes the natural coating (saponin) that can make quinoa taste bitter.

Use broth instead of water
Cooking quinoa in vegetable broth adds deeper flavor to the salad.

Let the quinoa cool
Warm quinoa can soften the vegetables and make the salad mushy.

Add avocado last
Mix it in gently just before serving to keep it from becoming mushy.

Chill for stronger flavor
Letting the salad rest in the fridge for 30–60 minutes enhances the dressing and spice flavors.

Variations

Southwest Chicken Quinoa Salad
Add 1 cup grilled or shredded chicken for extra protein.

Spicy Jalapeño Version
Mix in diced jalapeño or a dash of hot sauce for heat.

Creamy Southwest Salad
Stir in 2 tablespoons Greek yogurt or sour cream to the dressing.

Mango Southwest Quinoa Salad
Add diced mango or pineapple for a sweet tropical twist.

Vegan Chipotle Version
Add ½ teaspoon chipotle powder and replace honey with maple syrup.

Southwest Taco Salad Style
Top with crushed tortilla chips and shredded cheese.

Author: Emma
Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 1 serving
Calories: 285
Sugar: 4g
Sodium: 290mg
Fat: 14g
Saturated Fat: 2g
Carbohydrates: 32g
Fiber: 8g
Protein: 9g