Southwest Quinoa Salad with quinoa, black beans, charred corn, tomatoes, red onion, green pepper, and avocado, tossed in a bright cilantro lime vinaigrette.
author’s note
My Current Meal Prep Obsession!
It’s no secret I’m a huge fan of adding quinoa to a salad. Two of my favorites are Avocado Orange Quinoa Salad and Greek Quinoa Salad.
After a packed week with no real structured lunches, I wanted something I could make once and enjoy for days. I cooked a pot of quinoa, charred frozen corn in a dry skillet, and tossed in black beans, juicy tomatoes, crisp green pepper, and creamy avocado. The dressing came together in the blender with cilantro, fresh lime, a little jalapeño, rice wine vinegar, Dijon, and olive oil.
First bite and this romaine quinoa salad went straight into my weekly rotation. I keep the dressing in a jar and the salad base in a big bowl so I can build fresh bowls all week.
Southwest Quinoa Salad Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Quinoa | Rinse well to remove bitterness. Any color works. Cook ahead and cool. |
| Roasted corn | Use frozen straight from the freezer and roast in a dry skillet until charred. Canned works once drained and patted dry. |
| Black beans | Rinse and drain. Pinto beans work too. |
| Cherry tomatoes | Grape or diced Roma are fine. |
| Green pepper | Any bell pepper works. Add diced jalapeño for heat. |
| Red onion | Soak slices in cold water for 10 minutes if you want a milder bite. |
| Avocado | Add right before serving. Toss cubes with a bit of lime to slow browning. |
| Cilantro lime vinaigrette | Maple syrup or honey can replace sugar. |
Featured Comment
“I have never reviewed a recipe before but this was the most incredible salad ever……and that dressing! Yummmmm. I may be having this for breakfast, lunch and dinner!”
– Linda
How To Make Southwest Quinoa Salad
- Cook Quinoa: Boil quinoa, let it cool.
- Prepare Veggies: Chop lettuce, red onion, green pepper, and avocado.
- Combine: Mix quinoa, veggies, beans, corn, tomatoes, and queso cotija cheese.
- Dressing: Blend cilantro, lime, jalapeño, oil, vinegar, mustard, sugar, salt, and pepper.
- Assemble and Serve: Dress the salad, mix well, and serve. Store components separately if not serving immediately.
chelsea’s recipe tip
How I Make This A Meal
- Wrap it up: Spoon into a warm tortilla with a little sour cream or Greek yogurt.
- Add protein: Grilled, baked, or rotisserie chicken works great, or try some Cilantro lime shrimp.
- Make it a bowl: Pile on romaine, add crushed tortilla chips, extra avocado, and a drizzle of dressing.
Storage
- Leftovers: Only dress what you’ll eat immediately; store southwest quinoa salad, dressing, and avocado separately.
- Make Ahead: Prep ingredients early; refrigerate dressing in a jar. Warm and shake dressing if it solidifies.
More Quinoa Recipes:
Dinner
Quinoa Enchilada Bake
Salads
Spring Quinoa Salad
Salads
Quinoa and Black Bean Salad
Soups And Stews
slow cooker Quinoa Chili
