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Southwest Quinoa Salad

The perfect Southwest Quinoa Salad for any occasion – meal prep, lunch, dinner, cookout sides, you name it. Tossed in a cilantro chili lime dressing for a delicious flavor boost. This recipe is gluten-free, vegan and packed with goodness.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 -8
Calories: 229 kcal
Course: Side Dish
Cuisine: Mexican-American Fusion

Ingredients

for the salad
  • 1 cup uncooked quinoa
  • 2 cups water or vegetable broth
  • 1 15 ounce can low sodium black beans, rinsed and drained
  • 1 cup cooked or canned corn drain if canned
  • 1 medium red bell pepper chopped
  • 1 medium orange bell pepper chopped
  • 1/2 cup finely diced red onion
  • 1/4 cup Freshly chopped cilantro
  • avocado for topping
Cilantro Chili Lime Dressing
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup extra virgin olive oil or avocado oil
  • Juice of 2 limes
  • 1 garlic clove minced
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt

Instructions

    Cup of Yum
  1. Cook quinoa: place 1 cup rinsed quinoa with 2 cups water or broth in medium pot; bring to boil then cover and simmer for about 15 minutes, or until water is absorbed. Remove from heat once cooked, fluff with fork and transfer to large bowl to cool.
  2. Prepare the veggies: meanwhile drain black beans, corn, chop bell peppers, dice onion and chop fresh cilantro.
  3. Combine: Add veggies to bowl with quinoa and gently toss together
  4. Make the dressing: add all dressing ingredients in medium bowl or blend in small food processor (I used the Nutri Bullet.)
  5. Combine dressing and salad bowl: Create a well in the center of salad bowl and pour half of dressing into bottom of bowl. Stir gently and then add remaining dressing, tossing again to combine.
  6. Serve salad over bed of salad greens and top with avocado if desired. Enjoy!

Notes

  • Salad would be also great with an additional source of protein like crock pot chicken. This salad is meant to be served cold but I also warmed up a couple of different times for leftovers.
  • Instant Pot Quinoa Cooking: Place 1 cup rinsed quinoa in Instant Pot with 1 1/2 cups broth or water. Pressure cook on HIGH for 1 Minute. Natural release pressure for 10 minutes. Unlock lid, stir and done!

Nutrition Information

Serving 1/8th Calories 229kcal (11%) Carbohydrates 32g (11%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 6g Sodium 346mg (14%) Fiber 5g (20%) Sugar 3g (6%)

Nutrition Facts

Serving: 6-8

Amount Per Serving

Calories 229

% Daily Value*

Serving 1/8th
Calories 229kcal 11%
Carbohydrates 32g 11%
Protein 7g 14%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 6g 35%
Sodium 346mg 14%
Fiber 5g 20%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.