Southwest Quinoa Salad

This southwest quinoa salad is a fresh, flavorful and protein packed salad for summer with beans, corn, tomatoes and bell pepper tossed with cilantro and chili lime dressing.

This post may contain affiliate links. Read disclosure policy.

Southwestern Quinoa Salad

This southwest quinoa salad has the same great flavors and texture as a traditional taco salad but is lightened up for summer! It’s a healthy, wholesome recipe made with gluten-free quinoa, a fresh colorful vegetable mixture and a homemade salad dressing!

Southwest quinoa and black bean salad is protein packed from both beans and the quinoa making it hearty enough for a meal or to bring as a cold side dish to bring to a BBQ. More salad recipes with quinoa that I love to make ahead for lunches and dinner include Mediterranean quinoa salad and this Jennifer Aniston quinoa salad.

Why I Love this Recipe

• Healthy and flavorful. This gluten-free and vegetarian dish is packed with protein and fiber from the quinoa and veggies and the dressing has bold Mexican flavors.
• Make-ahead dish. You can easily make it the night before. In fact, the longer the southwestern quinoa salad recipe is marinated, the more flavorful it will be.

Ingredients

• Quinoa: You can use any color quinoa you prefer, I usually use white quinoa but red quinoa or tri-color quinoa can be used. The quinoa will need to be cooked according to package directions. I cook mine in broth for extra flavor.
• Black beans: For a southwest quinoa and bean salad, you need beans!
• Corn: I used canned corn, but you could use the type of corn you like.
• Bell pepper: I used an orange bell pepper, but you can use red bell pepper or yellow bell pepper.
• Grape tomatoes: Cherry tomatoes are another great option!
• Green onions: Red onions are a great substitute.
• Cilantro: Fresh cilantro adds a pop of color and herby flavor.
• Chili lime dressing ingredients: Olive oil, lime, salt, pepper, cumin, chili powder, garlic powder and jalapeno.

How to Make Southwest Quinoa Salad

• Add veggies and beans to a large bowl. Add black beans, chopped bell pepper, sliced grape tomatoes, green onions and cilantro to a large bowl.
• Make chili lime vinaigrette. Whisk olive oil, lime juice, salt, black pepper, garlic powder, chili powder, cumin and diced jalapeno in a small bowl.
• Combine. Add the cooled quinoa to the vegetable mixture in the bowl. Pour dressing on top and toss until combined.
• Chill. Chill for a few hours for best flavor development!

Tips and Variations

• Chop finely. When chopping your herbs and veggies, make sure to slice them into smaller, evenly sized pieces so you get the most out of every bite.
• Spice. If you like extra spicy, throw more jalapeno into your dressing or add cayenne.
• Grilled corn. Using grilled corn is a fabulous way to add another layer of dimension to this salad. The char from the grill gives it the best flavor!
• Let marinate. The longer the salad chills in the fridge, the more flavor it will have. Let the southwest quinoa salad marinate for at least 2 hours for optimal flavor.
• Meal prep. This recipe is perfect for meal prep! You could even add grilled chicken, roasted sweet potatoes or diced avocado to bulk it up a little more.

Storing

• Make ahead: Prepare as directed, then cover with a lid or plastic wrap and store in the fridge. The flavors will marinate together, creating a super flavorful southwestern quinoa salad that is a real crowd-pleaser!
• Store: The salad will stay fresh in the fridge for up to 3 days. Make sure to give it another big stir before enjoying, so that the dressing and veggies are evenly dispersed.

More Fresh Salad Recipes