Go Back
+ servings

Southwestern Quinoa Salad Recipe

Lil' Luna
This Southwest 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!
5 from 3 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Salad
Cuisine Mexican
Servings 4
Calories 474 kcal


  • 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


  • 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.


Calories: 474kcalCarbohydrates: 75gProtein: 19gFat: 11gSaturated Fat: 1gSodium: 306mgPotassium: 875mgFiber: 15gSugar: 3gVitamin A: 310IUVitamin C: 15.1mgCalcium: 66mgIron: 5.4mg
Keyword Southwest Quinoa Salad
Tried this recipe?Let us know how it was!