Southwest Quinoa Salad

Southwest Quinoa Salad is bursting with freshness. It’s got a ton of texture going on and a whole lot of flavor!

Serve this southwestern quinoa salad warm or chilled, it’s up to you! It’s a great summer side dish or the perfect bed for grilled chicken or shrimp. No matter how you serve it I guarantee it will be a hit!

Quinoa Black Bean Salad

Salads are at the top of my list of things to make during summer. Shocking, I know! While I do love homemade ice cream and no-bake treats, there’s just something about a fresh salad with garden ripe vegetables that can’t be beat!

This southwestern quinoa salad is bursting with fresh corn, cherry tomatoes, cilantro and black beans. It’s got a ton of texture going on and a whole lot of flavor! It’s also very simple! If you love typical Southwest flavors, you’ll love this Quinoa Black Bean Salad.

If you’re new to cooking quinoa don’t be intimidated. There are just a few quick tips to getting it flavorful (not bitter) and cooked perfect every time.

How to Cook Quinoa Perfectly

RINSE. Rinse quinoa in a fine mesh sieve to remove dirt or debris.

BOIL. In a large saucepan set over medium heat, add 1 tablespoon of olive oil.

TOAST. Toast quinoa and seasonings and spices for 2-3 minutes or until fragrant. Add broth or water. Bring to a boil, cover and cook for 15-20 minutes or until tender.

SAUTE. Meanwhile, in large skillet set over medium heat, add remaining tablespoon of olive oil. When the oil is hot, add the corn and cook for 3-4 minutes, then add the onion and jalapeño. Cook for 3-4 minutes before stirring in the black beans. Remove from the heat and allow to cool.

COMBINE + SERVE. Once the quinoa has cooled (warm to the touch), place in a large mixing bowl and toss with the corn and bean mixture, cherry tomatoes, cilantro, green onion, and lime juice. Season with salt and pepper to taste. Serve warm or cold.

Tips + SToring Info

Broth: The broth adds delicious flavor to the dish. You can also use water or even half water and half broth

Dressing for the salad: If you would like a dressing for this salad I would suggest making a simple cilantro flavored or lime flavored dressing, you could use our cafe rio ranch dressing recipe, or  make an oil based cilantro dressing. Something as simple as olive oil and cilantro with additional spices would work great for this. Also if you mix the dressing in the salad the quinoa will soak it up in the leftovers. So when eating leftovers you might want to add more salad dressing. 

Use red or white quinoa. The red has a stronger flavor and is a bit more chewier. Both have a nutty flavor and are very nutritious. Fluff the quinoa after cooking.

Serve alongside sliced avocado or guacamole 

STORE in an airtight container. It should last 3-4 days in the fridge. If you are planning on freezing the leftovers make sure that it is completely cool and that you remove the tomatoes because the excess water in tomatoes will not be good after freezing and thawing.

Making ahead of time: You can Prep the salad ahead of time in a couple of ways.

•  If need be you can freeze quinoa by itself. When you are ready to finish the salad let it thaw in the fridge overnight then toss it with the other ingredients. 
• You can partially make this salad ahead of time by chopping all your vegetables and keeping them stored in an airtight container in the fridge.

For more Southwest recipes, check out:

• Southwest Egg Rolls
• Skinny Southwest Flautas
• Southwest Chicken Chowder
• Southwest Chopped Salad

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5 from 12 votes

Southwest Quinoa Salad Recipe

By: Lil’ Luna

Southwest Quinoa Salad is bursting with freshness. It's got a ton of texture going on and a whole lot of flavor!

Servings: 4

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

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Ingredients 

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• ▢ 2 tbsp. olive oil, divided
• ▢ 1 c. tricolor quinoa
• ▢ 1 tsp. garlic powder
• ▢ 1/2 tsp. salt
• ▢ 1/4 tsp. cumin
• ▢ 1/4 tsp. coriander
• ▢ 1/4 tsp. onion powder
• ▢ 1/8 tsp. ground black pepper
• ▢ 2 c. water or chicken broth
• ▢ 1 c. fresh or frozen corn
• ▢ 1/4 c. finely diced red onion
• ▢ 1/2 jalapeño, minced
• ▢ 15 oz. can black beans, rinsed and drained
• ▢ 1/2 c. cherry tomatoes, halved
• ▢ 1/4 c. chopped cilantro
• ▢ 1 green onion, sliced
• ▢ 1 lime, juiced

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Instructions 

• Rinse quinoa in a fine mesh sieve to remove dirt or debris. 
• In a large saucepan set over medium heat, add 1 tablespoon of olive oil. Toast quinoa and seasonings and spices for 2-3 minutes or until fragrant. Add broth or water. Bring to a boil, cover and cook for 15-20 minutes or until tender.
• Meanwhile, in large skillet set over medium heat, add remaining tablespoon of olive oil. When the oil is hot, add the corn and cook for 3-4 minutes, then add the onion and jalapeño. Cook for 3-4 minutes before stirring in the black beans. Remove from the heat and allow to cool.
• Once the quinoa has cooled (warm to the touch), place in a large mixing bowl and toss with the corn and bean mixture, cherry tomatoes, cilantro, green onion, and lime juice.
• Season with salt and pepper to taste. Serve warm or cold.

Nutrition

Calories: 474kcal, Carbohydrates: 75g, Protein: 19g, Fat: 11g, Saturated Fat: 1g, Sodium: 306mg, Potassium: 875mg, Fiber: 15g, Sugar: 3g, Vitamin A: 310IU, Vitamin C: 15.1mg, Calcium: 66mg, Iron: 5.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad

Cuisine: Mexican

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