Filled with black beans, corn, avocado, and veggies, and tossed in a zesty chili lime dressing, this southwest quinoa salad is a quick and easy recipe that works well as a light main course, colorful side dish, or easy meal prep idea.
INGREDIENTS + SUBSTITUTIONS
- Quinoa – To add some plant-based protein to the salad. You can use white quinoa, red quinoa, or tri-color quinoa blend.
- Black Beans – To add some more plant-based protein and fiber to this southwestern quinoa salad. I used canned black beans, but you can cook dry black beans if preferred. If you don’t like black beans, kidney beans, pinto beans, or chickpeas will also work.
- Corn – The recipe calls for frozen corn, however, you can use cooked fresh corn or canned corn if needed.
- Red Bell Pepper – To add some veggies and color to the salad. The recipe calls for a red bell pepper, however, yellow or orange bell peppers will also work.
- Red Onion – To add more color and flavor. If you’re not a fan of red onions, green onions will also work well.
- Avocado – To add some healthy fats and creaminess to the salad.
- Cilantro – To add some freshness and brightness. If you don’t like cilantro, you can swap it for parsley or omit it completely.
- Olive Oil – To make the dressing, avocado oil will also work well.
- Lime Juice – To balance the dressing.
- Garlic – To flavor the dressing.
- Honey – To add a touch of sweetness to the dressing. If you don’t like honey, you can use maple syrup instead or omit it completely.
- Spices – A mixture of ground cumin, chili powder, salt, and pepper to season the dressing.
Storage
To Refrigerate: Once dressed, this southwest quinoa salad can be stored in an airtight container in the fridge for up to 4 days. Season with additional salt and black pepper to taste before serving.
To Meal Prep: If making this quinoa salad ahead of time, prepare the salad (without the avocado) and dressing separately and store them in airtight containers separately. When you are ready to eat, add the avocado and dressing to the salad.
Ingredients
Quinoa Salad:
- 1 cup quinoa, uncooked
- 1 can (15 oz.) black beans, strained and rinsed
- 1 cup frozen corn, thawed
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1 avocado, peeled and diced
- 1/4 cup fresh cilantro, finely chopped
Chili Lime Dressing:
- 1/3 cup olive oil
- 1/4 cup fresh lime juice (about 2 limes)
- 1 tablespoon honey
- 1 clove garlic, minced or grated
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Fill a saucepan with water and bring to a boil. Once boiling, add a generous pinch of salt and uncooked quinoa and cook for 15 minutes, or as per package directions, until tender. Once cooked, strain the warm quinoa in a fine mesh colander, rinse under cold water to cool, and shake the colander to remove as much excess water as possible.
- While the quinoa is cooking, chop the vegetables and prepare the dressing. In a small bowl or jar, add the olive oil, fresh lime juice, honey, garlic, cumin, chili powder, salt, and black pepper, whisk until well combined, and then set it aside.
- Once the quinoa is cooked and cooled, prepare the salad. In a large bowl, add the cooked quinoa, black beans, corn, red bell pepper, red onion, and cilantro, and toss to combine. Add the diced avocado and toss again.
- Pour the dressing over the cold quinoa salad and toss again to combine. Taste the salad and adjust the seasoning with additional salt and pepper as needed.
- The southwest quinoa salad can be served immediately or stored in an airtight container for up to 3 days.
Notes
If making this salad ahead of time or for meal prep, prepare the salad (without the avocado) and dressing separately and store them in airtight containers separately. When you are ready to eat, add the avocado and dressing to the salad
Nutrition
- Serving Size: 1 serving
- Calories: 270 calories
- Sugar: 5 grams
- Fat: 14 grams
- Carbohydrates: 32 grams
- Fiber: 7 grams
- Protein: 8 grams
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