This Southwest Quinoa Salad is loaded with flavor from tomatoes, black bean, corn, cilantro and a simple dressing of lime juice and Mexican seasonings.
It makes the perfect side dish to take to any summer gathering or potluck and is ready in 20 minutes. It even makes a great meal in itself by adding grilled or baked chicken for added protein.
If you are looking for an easy, delicious side dish, this quinoa salad is just what you need. It is great along side grilled burgers and chicken in the summer and fabulous along with any Taco Tuesday meal year-round.
It is quick to make by just cooking the quinoa per the package directions then adding in fresh ingredients and tossing with the homemade dressing.
Ingredients for Southwest Quinoa Salad
Quinoa– measured dry and then cooked per package directions
Black beans – rinsed & drained or 2 cups of dried cooked black beans
Cilantro – chopped
Green onions – sliced (also good with red onion)
Cherry tomatoes – halved. You can also use whole tomatoes chopped into smaller chunks
Corn – frozen, fresh or canned
Avocados – diced
Olive oil – for a simple dressing
Limes – juice of one lime or 2 tablespoons of bottled lime juice
Cumin – for the perfect Mexican touch of flavor.
Garlic powder – to give it a bold flavor
Salt and pepper to taste
How to Make this Quinoa Salad
Cook Quinoa per package directions
Mix all ingredients together.
Refrigerate for at least 2 hours (but it is even better after several hours to overnight).
Use red onion instead of green onion
Add diced grilled or baked chicken
Use pinto beans if desired.
Use red quinoa if preferred.
Use a tablespoon of homemade taco seasoning instead of the cumin and garlic powder.
Try these other hearty salad recipes too:
Southwest Quinoa Salad
- 1 cup quinoa measured dry and then cooked
- 15 oz can black beans rinsed & drained or 2 cups of dried cooked black beans
- ½ bunch cilantro chopped
- 3-5 green onions sliced also good with red onion
- 1 pint cherry tomatoes halved
- 1 cup frozen corn thawed
- 2 avocados diced
- 2-3 tablespoons olive oil
- Juice of two limes or 4 tablespoon of Bottled Lime juice
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- pepper to taste
- Mix all ingredients together.
- Refrigerate for at least 2 hours but it is even better after several hours to overnight.