by Olena

Southwest Quinoa Salad

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Olena Osipov
5 from 9 votes

Superfood Southwest Quinoa Salad that is perfect for dinner, meal prep, lunch, cookout side. It is healthy, bright and tasty. Make ahead as Southwest quinoa salad tastes even better when cold.

Love quinoa salads? You might also like blueberry quinoa salad, broccoli quinoa salad, or Mediterranean quinoa salad (among many!)

Southwest Quinoa Salad closeup

Everyone will love this Southwest quinoa salad with a heat kick. It is packed with Mexican flavor and protein.

I absolutely love quinoa salads for so many reasons. One of them is that hearty quinoa soaks up the dressing so well. Which makes quinoa salad taste so-so-so good cold straight from the fridge.Quinoa salad becomes the ultimate lunch food. Don’t you agree?

When combined with beans and corn you have something truly special. I love the addition of both into my salads; I mean just look at this Mexican street corn salad, Mexican bean salad, mango black bean salad, black bean salsa, healthy taco salad– and more!

Southwest Quinoa Salad in a bowl with a spoon

Ingredients

To make Southwest quinoa salad I used:

  • Quinoa
  • Black beans
  • Bell pepper
  • Corn
  • Onion, jalapeno, cilantro
  • Spices
  • Olive oil and lime juice

To be honest, you can also add diced mango, tomato, avocado (if making ahead add right before serving) and finely shredded kale. Alternatively, share this salad alongside dishes like this avocado salad, avo corn salad, or salsa guacamole!

quinoa, black beans, corn, cilantro, pepper, lime, spices, oil

What Quinoa Is the Best?

There are 3 main kinds of quinoa you can find in North American supermarkets: white, red and tri-colour.

For quinoa salad, I prefer tri-colour quinoa. It has softness of white quinoa and heartiness of red quinoa. But BIG “but” – you can use any.

Best quinoa is well cooked quinoa – fluffy, not mushy, al dente. I do not follow package instructions for cooking quinoa. I use less water. Or cook perfect quinoa in Instant Pot.

Then you can use it for this and other healthy quinoa dishes like this cinnamon apple walnut quinoa salad, quinoa breakfast bake, one-pot chicken quinoa, and more!

How to Make Southwest Quinoa Salad

Cook quinoa, follow stovetop or Instant pot directions. More often than not I make quinoa salads with leftover quinoa from fridge or freezer.

While quinoa is cooking, chop vegetables and herbs.

We will not be making separate dressing (vinaigrette) because I simply do not see the point. I add lime juice, olive oil and spices straight to the bowl with chopped veggies.

Add fluffed with a fork and a bit cooled down cooked quinoa. Stir well. Good thing quinoa salad is not a delicate matter so you can stir for a while.

Southwest Quinoa Salad chopped ingredients in a bowl

What to Serve Southwest Quinoa Salad With?

I absolutely recommend to refrigerate Southwest quinoa salad (any quinoa salad) for at least 30 minutes. It tastes best cold and all the flavors have a chance “to marry” each other.

Southwest Quinoa Salad served with chicken on a plate

How Long Does It Last?

Quinoa salad is like wine – gets better with time. I usually cover the bowl with salad with plastic wrap or beeswax wraps and refrigerate for up to 5 days.

If you get tired of it – do what I did. I sauteed ground beef with onion, a bit of salt and pepper. And then mixed with this Southwest quinoa salad. Shut the front door! Was so-so good!

I would not freeze leftovers because of all the veggies.

Enjoy!

More Healthy Salad Recipes

You might also like this list of 45 healthy salads!

Southwest Quinoa Salad

Southwest Quinoa Salad

Superfood Southwest Quinoa Salad that is perfect for dinner, meal prep, lunch, cookout side. It is healthy, bright and tasty. Make ahead as Southwest quinoa salad tastes even better when cold.
5 from 9 votes
Print Save Rate
Course: Salad
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8 sides
Calories: 224kcal
Author: Olena Osipov

Ingredients

  • 1 cup dry 2.5-3 cups cooked quinoa
  • 14 oz can low sodium black beans rinsed & drained
  • 2 bell peppers diced
  • 1 cup corn cooked or thawed
  • 1 bunch cilantro finely chopped
  • 1/4 cup red onion finely chopped
  • 1 jalapeno seeded and minced
  • 1 garlic clove grated
  • 2 large limes juice of
  • 1/4 cup olive oil extra virgin
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2-3/4 tsp salt
  • Ground black pepper to taste

Instructions

  • Cook quinoa as per package instructions or...
    Stovetop:
    I personally like to cook quinoa with a ratio of 1 cup dry quinoa to 1.5 cups water. Unlike most packages that state 1:2 ratio. Bring to a boil, cook on low for 12 minutes, let stand for 5 minutes and fluff. This way quinoa comes out less mushy. See detailed tutorial here.
    Instant Pot:
    I'm obsessed with
    . It takes 30 seconds of prep and I walk away. Quinoa comes out fluffy and each grain separate after 9 minutes.
  • While quinoa is cooking, chop the veggies.
  • In a large salad bowl, add black beans, bell peppers, corn, cilantro, red onion, jalapeno, garlic, lime juice, olive oil, cumin, chili powder, salt and pepper.
  • Fluff quinoa with a fork and add to the bowl.
  • Stir gently to combine and serve cold or warm.

Notes

  • White, red or tri-colour quinoa works. Red quinoa is more hearty and chewy.
  • I cook my own black beans from dried in Instant Pot. They contain no salt. So if you use low sodium or regular canned black beans, add salt to taste.
  • You can also add diced mango, tomato, avocado (if making ahead add right before serving), finely shredded kale.
  • Store: Refrigerate covered for up to 4 days.
  • Make Ahead: Add all ingredients to a bowl, cover and refrigerate for up to 48 hours. Stir right before serving.

Nutrition

Serving: 1cup | Calories: 224kcal | Carbohydrates: 25g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 216mg | Potassium: 260mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1126IU | Vitamin C: 46mg | Calcium: 20mg | Iron: 2mg
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olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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