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.
Author:Olena of ifoodreal.com
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:8 sides 1x
Method:Cook + Chop
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
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. Instant Pot: I’m obsessed with Instant Pot quinoa. 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.
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.
White, red or tri-colour quinoa works. Red quinoa is more hearty and chewy.