Home > Salads > Southwest Quinoa Salad Southwest Quinoa Salad June 27, 2019 | 20 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Delicious and healthy Southwest Quinoa Salad boasts a flavorful cilantro-lime vinaigrette, black beans, roasted corn, tomatoes, red onion, pepper and avocado. This nutrition-packed salad is quite filling on its own, but if you’d like to pair it with some meat, try this grilled chicken marinade or grilled steak marinade. Southwest Quinoa Salad It’s no secret we’re huge fans of adding quinoa to a salad (two of our favorites: this avocado orange quinoa salad or this greek quinoa salad). Quinoa is packed with protein, which helps make a salad more filling and satisfying. And in Southwest Quinoa Salad, we’re also adding black beans which further improves the satiability. (Black beans are full of protein and fiber as well). While there are lots of delicious ingredients in this salad, the real show stopper is the dressing! The lime cilantro vinaigrette hits all the right notes — sweet, savory, and a hint of spice. QUICK TIP Quinoa is given the Spanish pronunciation. Say it KEEN-wah. One cup of cooked quinoa has 24 grams of protein. Ingredients Quinoa: Acts as the main ingredient, providing a protein-rich base with a nutty flavor to the southwest quinoa salad. Greens and Veggies: Romaine lettuce adds crunch; red onion and green pepper introduce sharp and sweet flavors; black beans and roasted corn bring protein and a smoky sweetness; cherry tomatoes and avocado offer juicy and creamy textures, respectively. Optional Cheese: Queso cotija adds a salty, crumbly element. Dressing: Features a blend of cilantro, lime juice and zest, jalapeno, olive oil, rice wine vinegar, Dijon mustard, sugar, and seasoning, creating a tangy, herby, and slightly sweet flavor profile. 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, black beans, roasted corn, cherry tomatoes, and optional queso cotija cheese. Dressing: Blend cilantro, lime juice, jalapeno, olive oil, vinegar, mustard, sugar, salt, and pepper. Assemble and Serve: Dress the salad, mix well, and serve. Store components separately if not serving immediately. 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 Quinoa Enchilada Bake Avocado Quinoa Salad Honey Lime Chicken Quinoa Black Bean Salad Roasted Sweet Potato Quinoa Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Southwest Quinoa Salad 5 from 5 votes - Review this recipe A delicious and healthy Southwest Quinoa Salad with a flavorful cilantro-lime vinaigrette, black beans, roasted corn, tomatoes, red onion, pepper, and avocado. SAVE TO RECIPE BOX Print Recipe Southwest Quinoa Salad 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A delicious and healthy Southwest Quinoa Salad with a flavorful cilantro-lime vinaigrette, black beans, roasted corn, tomatoes, red onion, pepper, and avocado. Course Main Course, Salad, Vegetarian Cuisine American, Vegetarian Keyword southwest quinoa salad Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 4 -6 as a side Chelsea Lords Calories 335kcal Author Chelsea Lords Ingredients▢ 1 and 1/2 cups cooked quinoa (measure after quinoa has been cooked, about 1/2 cup raw)▢ 5 cups romaine lettuce (loosely measured after being cut)▢ 1/2 cup diced red onion▢ 1 small green pepper diced (~3/4 cup)▢ 3/4 cup black beans drained and rinsed▢ 3/4 cup roasted corn▢ 1 cup cherry tomatoes halved or quartered▢ 1 small avocado diced (~3/4 cup)▢ Queso cotija cheese blend optionalDressing▢ 1 cup cilantro (remove stems to loosely measure)▢ 3 tablespoons freshly squeezed lime juice▢ 1/2 teaspoon lime zest▢ 1 jalapeno seeds and ribs removed▢ 2 tablespoons olive oil▢ 1 and 1/2 tablespoons rice wine vinegar▢ 1/2 tablespoon Dijon mustard▢ 1 teaspoon white sugar▢ Salt and pepper to taste InstructionsQUINOA: I recommend cooking the quinoa in a chicken or vegetable broth for extra flavor (don't forget to rinse it really well before cooking). Once the quinoa is cooked, transfer to a large bowl and let cool completely.LETTUCE: Wash and chop the lettuce. I like to cut the lettuce into ribbons and halve the ribbons -- thinner salad pieces allow for more surface area that the quinoa and dressing can adhere to. Use a salad spinner to ensure the lettuce is 100% dry before adding to the quinoa. Toss the cooled quinoa and washed/chopped lettuce together.VEGGIES: Dice the red onion (See Note 1), chop the green pepper, drain and rinse black beans, prepare the corn (See Note 2), halve the cherry tomatoes and add all to the salad. Remove the pit and peel of the avocado, chop and add it to the salad.DRESSING: Combine all of the dressing ingredients except for the olive oil in a blender or food processor. Add salt and pepper to taste (I usually add 1/4 teaspoon salt and pepper). Pulse until ingredients are combined and then drizzle in olive oil last; quickly pulse until emulsified. Don't overmix/pulse/blend the olive oil or it can create a metallic flavor. Taste and adjust any seasonings to personal preference. ENJOY: If eating the salad immediately, pour the dressing over, toss the salad, and top with cheese (if desired and to taste preference).STORAGE: If you aren't eating the salad immediately or don't plan on it being finished after one sitting, do not dress the entire salad. Only add dressing, avocado, and cheese to portions of the salad that will be finished promptly after dressing. Store leftovers salad, avocado, and dressing separately; otherwise salad becomes soggy. Recipe NotesNote 1: If desired, you can take away the "bite" of the red onion by soaking the chopped red onion in cold water and soaking for 5-10 minutes. Drain and dry thoroughly before adding to the salad. Note 2: Thaw frozen corn and saute in a skillet or grill fresh corn. To grill fresh corn: Preheat a grill to medium-high heat, around 400 degrees F. Once hot, clean the grill grates. Remove the husks and silk from the corn. Pour about 1 teaspoon of vegetable oil on each corn cob and rub that oil into all the sides. Very lightly sprinkle salt and pepper on all sides of the corn. Place corn directly on grill grates and close the grill lid. Cook (temps remaining at 400 degrees F) for about 3 minutes per side, undisturbed. Using tongs, rotate and continue cooking, for about 12 minutes total. When all sides are browned, remove from the grill onto a plate. Cut kernels off the cob once cool! Nutrition FactsCalories: 335kcal | Carbohydrates: 41g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Sodium: 43mg | Potassium: 862mg | Fiber: 11g | Sugar: 7g | Vitamin A: 5825IU | Vitamin C: 42mg | Calcium: 57mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Carbs also = my life. So does quina, cilantro lime vinaigrette and pretty much everything about this salad. Sounds EPIC lady! 😀 Reply
Oh the day that avocados goes on sale…its a good day! This dressing sounds ah-mazing. I just made one with avocados, and I may or may not have ate it straight with a spoon. No shame…. Reply
This is my kind of salad right here. Love all the toppings and things you put in it, and I REALLY love that queso fesco. I’m pretty sure my parents never ever would have thought to feed me an avocado when I was little, haha. That’s impressive your little guy likes them! Anyway, beautiful salad! Pinned. 🙂 Reply
What a fantastic salad! I have no idea how I found your website, but I am so glad that I did because I make your recipes all the time! Thanks for so many healthy, fast, and easy options! Reply
Thank you SO much Mandy for your sweet comment! That is so great to hear and I really appreciate it 🙂 Reply
I eat quinoa almost everyday and it’s def a great addition to salads. The dressing sounds incredible. Pinning and def making this soon! Reply
This salad is gorgeous, Chelsea! I keep meaning to make more salads (they are great for me to bring to work) but they never seem to fill me up. THIS looks like the perfect solution! 😀 Reply
This is my ideal dinner. Light but still full of flavor, and filling from the quinoa, beans and avocado! Reply
Gorgeous salad, I love when healthful food winds up being tasty too. This salad is a winner! Pinned! Reply
You really know how to make a salad jump off the screen! Such gorgeous color! And I bet this tasted delish!! 🙂 Reply
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! Reply
What an honor! Thanks so much for taking the time to write this comment! I’m so thrilled you enjoyed! 🙂 Reply