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Southwest Quinoa Salad

Southwest Quinoa Salad

A delicious and fresh salad, this vegan Southwest Quinoa Salad makes a refreshing light meal or hearty side any time of year. Make in just 30 minutes for an quick and easy weekday lunch.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 314kcal
Author: Sarah McMinn


Quinoa Salad

  • 1 1/2 cup dried quinoa
  • 1 cup fresh corn
  • 1 cup black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 cup red onions, diced
  • 1 jalapeño, seeded and sliced


  • 1/4 cup olive oil
  • 1/4 cup cilantro, minced
  • juice of 2 limes
  • 2 teaspoon cumin
  • salt, to taste

Toppings (optional)

  • fresh cilantro
  • avocado
  • jalapeño, sliced


  • Rinse quinoa and set aside. Bring 2 3/4 cups water to a boil. Add quinoa and reduce heat to a simmer. Simmer for about 20 minutes, until water has evaporated and quinoa is cooked. Transfer to a large bowl and fluff with a fork.
  • While quinoa is cooking, mix together salad dressing ingredients and set aside.
  • Slice and chop the vegetables.
  • Once quinoa has cooled, stir in vegetables, black beans, and dressing. Cover and place in refrigerator until ready to serve.
  • Serve chilled with desired toppings.


Calories: 314kcal | Carbohydrates: 42g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 498mg | Fiber: 6g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 31.9mg | Calcium: 40mg | Iron: 3.3mg