This Southwest Quinoa Salad is a colorful, protein-packed salad inspired by Southwest flavors. Quinoa, black beans, corn, bell peppers, avocado, and a zesty lime-cilantro dressing make it a healthy, filling, and flavorful meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- For the dressing:
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 clove garlic, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and black pepper, to taste
Instructions
- Cook quinoa: In a medium saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until quinoa is fluffy and water is absorbed. Let cool slightly.
- Prepare dressing: Whisk together olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper.
- Combine salad: In a large bowl, mix cooked quinoa, black beans, corn, bell peppers, red onion, avocado, and cilantro.
- Add dressing: Pour dressing over salad and toss gently to coat evenly.
- Serve: Serve immediately or chill for 15–30 minutes for flavors to meld. Garnish with extra cilantro if desired.
Tips & Variations
- Add diced tomatoes or roasted sweet potatoes for extra flavor.
- Substitute quinoa with brown rice or couscous for a different texture.
- Top with crumbled feta or shredded cheddar cheese if desired.
- Perfect for meal prep; keeps in the fridge for 2–3 days.
