Southwestern Quinoa Salad Recipe – Easy Healthy Mexican-Inspired Salad Idea
Southwestern quinoa salad is a vibrant, protein-packed dish full of bold flavors! Quinoa is tossed with black beans, corn, tomatoes, avocado, and cilantro for a refreshing salad that’s hearty yet healthy. Perfect for meal prep, family dinners, or a light lunch with a Mexican-inspired twist.
Equipment
- Medium saucepan
- Mixing bowls
- Whisk
- Cutting board & knife
- Fork (for fluffing quinoa)
Ingredients
- 1 cup quinoa (rinsed)
- 2 cups vegetable broth (or water)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- ½ cup fresh cilantro, chopped
- 2 limes, juiced
- 3 tbsp olive oil (or avocado oil for vegan option)
- 1 tsp chili powder
- ½ tsp cumin
- 1 garlic clove, minced
- Salt & pepper to taste
- Optional toppings: avocado slices, tortilla strips, shredded cheese, pomegranate seeds
Instructions
- Cook Quinoa: Rinse quinoa thoroughly. Cook in vegetable broth until fluffy, about 15 minutes. Fluff with a fork and let cool.
- Prepare Vegetables & Beans: Dice peppers, chop cilantro, and rinse beans. Drain corn.
- Make Dressing: Whisk olive oil, lime juice, chili powder, cumin, garlic, salt, and pepper.
- Assemble Salad: In a large bowl, combine quinoa, beans, corn, peppers, and cilantro. Toss with dressing until evenly coated.
- Garnish & Serve: Chill for 30 minutes. Top with avocado, tortilla strips, or pomegranate seeds before serving.
Notes
- Chill salad before serving to allow flavors to meld.
- Use vegetable broth instead of water for richer quinoa flavor.
- Always rinse canned beans to reduce saltiness.
- Fresh lime juice is best—avoid bottled for maximum brightness.
- Double the recipe for gatherings—it disappears quickly!