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Southwest Quinoa Salad

Yields6 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

This light refreshing salad makes a wonderful side dish and can also be eaten for a light meal. The recipe can very easily be doubled to make a large volume for a picnic or party. It stores well in the fridge for up to 5 days. Adapt to your personal taste by adding avocado, diced tomatoes, diced chicken or hot sauce.

 ½ cup Quinoa (uncooked)
 ½ can Black Beans, rinsed
 ½ can GMO free Whole Kernel Corn, drained
 ½ Red Onion, diced
 ½ Red Bell Pepper, seeded & diced
 ½ Orange Bell Pepper, seeded & diced
 ¼ cup Fresh Cilantro, chopped
 1 Whole Lime
 1 tsp Ground Cumin
 ¼ tsp Cayenne Pepper
 ½ tsp Garlic Powder
 ½ tsp Chili Powder
 ¾ tsp Sea Salt

Cook quinoa according to package directions. Fluff and chill.


Dice the vegetables, drain & rinse beans, drain corn and mix together in large bowl. After quinoa is cooled add it to the vegetables and stir together.


Roll lime on counter to help release juices. Squeeze lime into small bowl and add spices, stir well.


Drizzle dressing over salad and stir well. Refrigerate salad until ready to serve.

note: Tomatoes & avacado do not store well and therefore should be added just before serving.

Nutrition Facts

Serving Size 1 cup

Servings 0

Amount Per Serving
Calories 106
% Daily Value *
Total Fat 1.2g2%
Total Carbohydrate 20.9g7%

Dietary Fiber 4.2g17%
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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