Quinoa Southwestern Salad Recipe (2024)

This zesty quinoa Southwestern salad brings together flavorful black beans, sweet corn, and fresh tomatoes tossed with fluffy quinoa and creamy avocado dressing.

If you’re looking for a quick and filling meal to make for lunch this week, you’ve found it! This quinoa Southwestern salad is piled high with black beans, sweet corn kernels, and ripe tomatoes, and topped with zesty and creamy avocado dressing.

Why You’ll Love This Quinoa Salad Recipe

• Satisfying. This quinoa salad is packed with tasty Tex-Mex flavor. It has creaminess from the black beans paired with crisp corn kernels and juicy tomatoes tossed with tender quinoa and zesty avocado dressing.
• Quick. You’ll have all the ingredients ready in the time it takes for the quinoa to boil.
• Versatile. Serve this zesty salad as an easy lunch or side dish. Turning it into a full meal is as easy as adding your choice of protein!

What Is Quinoa?

While many people consider quinoa a whole grain, it’s an edible seed of the quinoa plant. Quinoa is a great source of plant protein and it’s easy to find in most major grocery stores. The seeds come in different colors such as white, black, or tri-colored, and you’ll often find it in the same aisle as the grains, rice, and beans.

Quinoa Salad Ingredients

• Quinoa –You can use any variety you’d like. Cook the quinoa according to the package directions before you start.
• Corn and Black Beans –Canned corn kernels and black beans work perfectly. Remember to drain and rinse them well before using.
• Tomatoes – Dice up your choice of full-sized tomatoes or cherry tomatoes.
• Avocado –Scoop out the flesh from the peel and remove the pit. Ripe avocados will be blackish-green in color and feel soft to the touch (but not mushy).
• Plain Yogurt – You can use regular or low-fat yogurt. Sour cream is also a good substitute.
• Lemon Juice –Or lime juice, freshly squeezed.
• Soy Sauce –I recommend low-sodium soy sauce. You can also use tamari or coconut aminos.
• Olive Oil –Avocado oil also works great here.
• Salt and Pepper

How to Make a Quinoa Southwestern Salad

1. Cook the quinoa. Boil 2 cups of water for every 1 cup of quinoa. Add the quinoa to the pot, lower the heat, and simmer for 15 minutes.
2. Drain the corn and black beans. Meanwhile, drain and then rinse the canned corn and black beans, and dice up your tomatoes.
3. Make the dressing. Combine and blend the avocado dressing ingredients in a blender or food processor.
4. Assemble the salad. Give the cooked quinoa a fluff with a fork and then transfer it to a serving dish. Layer on your corn, black beans, and tomatoes, then drizzle over the dressing (or serve it on the side).

Ways to Serve Salad

An easy quinoa Southwestern salad makes a great light lunch on its own. Top your salad with chicken strips seasoned with taco seasoning, as I do in my Southwest chicken salad, or try adding zesty cilantro lime chicken or steak fajitas to make it a main meal. I also love this salad topped with spicy Mexican camarones al ajillo (garlic shrimp) in the summertime. You could pair this quinoa salad as a side to more Southwestern favorites like baked tacos, homemade chicken enchiladas, or this baked salsa chicken.

Do You Eat Quinoa Salad Hot or Cold?

I usually give the quinoa some time to cool off before I assemble this Southwestern-style salad. However, you can enjoy the salad warm or cold depending on the season and your preference. It tastes amazing, warmed up with a sprinkle of shredded cheese.

How to Store Leftovers

Quinoa salads are great for meal prep. Store any leftovers in an airtight container and refrigerate them for up to one week. I don’t recommend freezing the finished quinoa salad. However, cooked plain quinoa can be stored airtight and frozen for up to 3 months.

More Quinoa Recipes

• Crunchy Kale Quinoa Salad
• Quinoa Stuffed Tomatoes
• Southwestern Quinoa Stuffed Peppers
• Cheesy Quinoa Zucchini Fritters
• Quinoa Burrito Bowls