This southwest quinoa salad makes a delicious and flavorful side dish or main meal. You can feel great about eating this flavorful, protein-packed salad all summer long!
More salad recipes with quinoa that we love include mango chicken quinoa salad and Jennifer Aniston quinoa salad.
Table of Contents
Quinoa Salad
Since Summer is here, I wanted to lighten things up with a healthier recipe that has all the same great flavors and textures as a traditional taco salad. This recipe is so good that you won’t even miss any meat. I just love the versatility and the yummy and fresh ingredients!
This delicious and easy southwest quinoa salad is made with fresh vegetable mixture, homemade salad dressing and cooked quinoa. If you’ve never tried quinoa, it’s a healthy gluten-free grain that is mild in flavor, has a light crunch and is packed with protein. It’s the perfect base for this recipe and is a great way to add protein to a dish without including meat.
I love that this recipe can be made ahead of time. It’s best served chilled and is the perfect cold side dish to bring to a BBQ, but is also hearty enough for a main meal. It makes a filling lunch, hearty dinner or perfect side dish to these southwest chicken egg rolls or any Mexican meal.
Why I Love this Recipe
- It’s healthy. It’s packed with protein and fiber from the quinoa and veggies and will keep you fuller longer.
- Loaded with flavor. The flavors from the homemade dressing and fresh veggies are bold and delicious. Full of Mexican flare.
- It’s a make-ahead dish. You can easily make it the night before. In fact, the longer it marinates, the more flavorful it will be.
- Vegetarian. You won’t miss the meat in this delicious vegetarian dish. Plus it has plenty of protein, so no meat is necessary.
- Gluten-free. Living a gluten-free lifestyle? This dish is perfect for you! All ingredients are gluten-free.
- Ready in 30 minutes! You can’t beat a dish that’s ready in half an hour. Easy, simple and delicious
Cooking Quinoa
Learning how to cook quinoa is one of those things that seems intimidating, but it’s really not! It’s somewhat similar to cooking rice, with a few small differences. You can make it on the stove top or in the slow cooker or instant pot. Each way is simple, so it’s really about preference. I usually cook mine on the stove because it’s quick and easy. Sometimes I’ll double the quinoa and save half to make these stuffed bell peppers the next night.
You can use either red or white quinoa when making this recipe – both taste delicious. If you’ve never tried it, you may want to start with white quinoa. It tastes more mild and has a fluffier texture than red quinoa. Red quinoa is definitely still delicious, however it has a nuttier flavor and a heavier texture. I like to cook my quinoa in chicken broth (or vegetable broth) instead of water to add a little more flavor.
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 + Variations
- Chop finely. When chopping your herbs and veggies, make sure to slice them into smaller, evenly sized pieces. You don’t want a big hunk of tomato or pepper to be the only thing you taste. Chopping them finely ensures you get the most out of every bite!
- Spice. If you like it extra spicy, throw more jalapeno into your dressing or add a dash of cayenne.
- Customize. This salad is super easy to customize based on what you have on hand. Add in more veggies, or make a simpler version like my quinoa black bean salad. It will be delicious no matter what!
- 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. The dressing soaks into the quinoa and makes it super flavorful and delicious. Let it 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.
Make Ahead + Storing
This is the perfect make ahead dish. It’s best if eaten cold and needs to chill in the refrigerator for at least 2 hours (although I usually keep it in overnight). Simply prepare as directed, then cover with a lid or plastic wrap and store in the fridge. The flavors marinate together, which creates a super flavorful quinoa salad that is always loved by all.
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
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Southwest Quinoa Salad
Ingredients
- 1 cup quinoa , rinsed
- 1 can black beans , drained and rinsed
- 1 can whole kernel corn , drained and rinsed
- 1 orange bell pepper , chopped
- ½ pint grape tomatoes , sliced
- 3 green onions
- Handful fresh cilantro , chopped
Dressing:
- ¼ cup extra virgin olive oil
- Juice of 2 large limes
- 1 teaspoon Kosher salt
- 1/2-1 teaspoon ground black pepper , more to taste
- 1-2 teaspoons garlic powder , more to taste
- 2-3 teaspoons chili powder , more to taste
- 1-2 teaspoons cumin , more to taste
- 1 jalapeno , seeded and diced
Instructions
- Cook quinoa as directed on package. I like to cook it in chicken broth. Once the quinoa is completely cooked, set it aside to cool.
- Drain and rinse the canned black beans and corn. Pat dry with paper towels and place into a large bowl. Then add in the chopped bell pepper, sliced grape tomatoes, green onions and cilantro.
- In a separate small bowl, whisk together olive oil, lime juice, salt, black pepper, garlic powder, chili powder, cumin and diced jalapeno. Add more seasonings to taste.
- Add the cooled quinoa to the vegetable mixture. Pour dressing over top the salad and toss until combined. Season to taste.
- Refrigerate for at least 2 hours or overnight. Served chilled.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Cinco De Mayo, Dairy-Free, Dinner, Gluten-Free, Mexican, Salads, Side Dishes, Vegan, Vegetarian, Vegetarian, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
really good. i like to add more like but overall a staple i keep coming back to. i would love for more specific calorie and serving size info as im trying to lose weight
So glad you enjoy it! See bottom of recipe card for nutritional information, then divide by 6 for serving size.
Am currently doing the Daniel Fast and this recipe came up as one I could make. I’m simply amazed at how delicious this was. Tasted just like a taco salad without the meat. So much flavor and very filling. I did dice up avocado and added it to the top of each bowl which gave it more texture and flavor.
I’m happy you came across this recipe Erica! So glad you enjoyed it :)
Sooo yummy!! Going to make this again and again!!
This is such an amazing salad!! So refreshing and tasty!
This salad was such a big hit and so delicious! The family and I loved it, and it was so tasty! I’ll definitely remake this!
Hi,
I can’t have chilli powder, can I omit it?
It will change the flavor a bit, but that should be fine. You could sub in some other seasonings to replace it.
made this today, for Father’s Day lunch. Only problem I have is the salad seems very salty. I followed the directions to a T, so I am keeping my fingers crossed that when all the flavors meld together it comes out perfect. I never go off the recipe the first time I make something.
The combination of other ingredients seem spot on and I know it will be good, and definitely healthy for the women of our family that seem to always be on a diet.
Thanks for a great recipe.
When do I add the chicken broth?
I like to cook the quiona in the chicken broth, however you can also just use water.
Everyone loved it!
Perfect summer salad! So much flavor.
We made this over Memorial Day and it was really yummy! I was so excited that my kids would eat quinoa! Thank you!!
Quinoa is so underrated but we love it! Especially when you add all of these delicious flavors!
This is so great, my family loved it as a side dish on taco tuesday!
I love a good quinoa salad and this Mexican take is so good!
This was the best side dish to pair with our dinner last night! So flavorful and easy to make, too! Delicious!
Wow! My husband and I had this salad last night. The only adjustment I made was using chipotle chili powder versus plain chili powder and adding chicken to make it a main dish! This will become a regular in our household. Thanks!
I’m glad you enjoyed these salad. Thanks for the tip and the review! :)
I don’t see the jalapeno listed on the instructions. Where does it go?
With the dressing, and I updated the recipe. Thank you for pointing that out! :)
This salad looks amazing! I need to try it asap!
Paige
http://thehappyflammily.com
This salad looks so delicious! I love that it has so many veggies and lots of flavor. I am so glad to have discovered your blog!