Can I make Southwest Quinoa Salad ahead of time?

Absolutely. In fact, many people prefer it after a few hours in the refrigerator because the flavors have more time to blend together.

Can I use a different bean?

Yes. Pinto beans or kidney beans work wonderfully if you don't have black beans available.

Is Southwest Quinoa Salad vegan?

Yes, as long as you use agave or maple syrup in the dressing, this recipe is completely vegan.

Freezing isn't recommended. The vegetables may lose their crisp texture after thawing.

What can I serve with Southwest Quinoa Salad?

It pairs beautifully with grilled vegetables, tacos, veggie burgers, roasted sweet potatoes, or as a standalone lunch.

Southwest Quinoa Salad: 7 Vibrant Flavor Boosts

Description

A fresh and nutritious Southwest Quinoa Salad loaded with black beans, sweet corn, juicy tomatoes, crisp vegetables, and a zesty lime dressing. Perfect for meal prep, healthy lunches, or an easy plant-based dinner.

Ingredients

Scale

For the Salad

1 cup quinoa
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/2 teaspoon salt
1 3/4 cups water
1 (15-ounce) can black beans, drained and rinsed
10 ounces cherry or grape tomatoes, halved
1 cup frozen corn, thawed
1 small red bell pepper, diced
1/4 red onion, diced
1 jalapeño, diced
1/2 bunch fresh cilantro, chopped

For the Dressing

1/4 cup avocado oil or olive oil
2–3 tablespoons fresh lime juice
1 teaspoon agave syrup or maple syrup
1/2 teaspoon kosher salt

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Instructions

Rinse the quinoa and drain well.
Add quinoa, garlic powder, cumin, salt, and water to a saucepan.
Bring to a boil over high heat.
Cover, reduce heat to medium-low, and simmer for 15 minutes.
Remove from heat and let sit covered for 5 minutes.
Fluff with a fork and allow to cool completely.
In a small jar or bowl, combine oil, lime juice, agave, and salt. Shake or whisk until emulsified.
Add cooled quinoa, black beans, tomatoes, corn, bell pepper, onion, jalapeño, and cilantro to a large bowl.
Pour dressing over the salad and toss until evenly coated.
Serve immediately or chill for 15 minutes before serving.

Notes

For a milder salad, remove the seeds from the jalapeño.

To make this recipe oil-free, replace the oil with additional lime juice.

The salad tastes even better after a few hours in the refrigerator.

Store leftovers in an airtight container for up to 5 days.

Add diced avocado just before serving for extra creaminess.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Stovetop
Cuisine: American, Mexican

Nutrition

Serving Size: 1 serving
Calories: 489
Sugar: 5g
Sodium: 602mg
Fat: 17g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 15g
Protein: 18g
Cholesterol: 0mg