This flavorful Southwest Quinoa Salad is simple to prepare with ingredients you likely already have. It’s vegan, gluten-free, full of bright flavor and texture, and ideal for BBQs, potlucks, picnics or as a satisfying plant-based main or side dish.
This post was updated from the original published on June 8, 2016.
If you’re after recipes that are quick, healthy and make-ahead friendly, this Southwest Quinoa Salad will be a new favorite. It’s light, refreshing and packed with plant-based protein, fiber and vibrant colors. A few pantry staples, some frozen veggies and a little prep time deliver a versatile, nutritious dish that works as a side or a main.
Why you will love this salad
- Meal prep friendly: keeps well in the fridge for several days so you can grab it for lunches or serve as an easy side any night.
- Made with simple, wholesome ingredients you probably already have on hand.
- Even better the next day as flavors meld.
- Bright, bold flavor from citrus and spices.
- Flexible: swap in similar ingredients based on what you have.
- High in plant-based protein and fiber.
- Great to bring to potlucks, picnics and gatherings.
Ingredients and substitutions
- Quinoa: A complete plant protein with fiber, B vitamins, iron and minerals. Rinsed quinoa cooks up neutral and soaks up the dressing well.
- Frozen shelled edamame: A convenient vegan protein—use straight from the freezer. Green peas are an easy substitute.
- Frozen corn: Adds color and sweetness; if you prefer, use yellow bell pepper or sungold tomatoes for color.
- Black beans: Add protein and fiber. Any canned bean—chickpeas, pinto or kidney beans—works here.
- Shallots: Provide a mild onion flavor; substitute red onion, scallions or spring onions if needed.
- Red pepper: For crunch and vitamin C. Any bell pepper color or cherry tomatoes would also work.
- Fresh cilantro: Adds a bright herbal note. If you dislike cilantro, swap parsley and add a bit of ground coriander to the dressing.
Quinoa salad dressing ingredients
- Olive oil: For an oil-free option, use tahini and thin with a little water to reach a pourable consistency.
- Fresh lime juice: Lemon works as a substitute for a slightly different tang.
- Fresh orange juice: Adds natural sweetness; you can use a small amount of maple syrup or honey if preferred.
- Spices: Cumin, chili powder, garlic powder, sea salt and a pinch of cayenne. Swap chipotle chili powder for a smokier heat.
How to make it
Make the quinoa: Rinse quinoa well. Combine 3/4 cup dry quinoa with 1 1/2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover and simmer until water is absorbed, about 15 minutes. Fluff with a fork and cool.
Make the dressing
Whisk the dressing ingredients together or combine them in a jar, seal and shake until blended. The dressing is simple and works well on other salads too.
Prep the veggies and assemble
Dice the red pepper, mince the shallot and roughly chop the cilantro. Rinse and drain the black beans. Add the beans, corn and edamame (they can go in frozen) to a large bowl with the cooled quinoa.
Add dressing
Pour about half the dressing over the salad and toss thoroughly. Taste and adjust with more dressing, salt or pepper as needed.
Enjoy your Southwest Quinoa Salad: Serve at room temperature or chilled. The salad stores well in the refrigerator for up to a week; keep extra dressing separate for best texture.
Pro tips
- Store the salad in a covered glass bowl to keep leftovers fresh and easy to serve.
- Make quinoa ahead as part of weekly meal prep—assembly takes only minutes.
- No need to defrost the frozen corn and edamame; they’ll thaw as the salad sits and absorb the dressing.
- Extra dressing is great on a simple chopped salad or for stuffing into mini peppers or endive leaves as an appetizer.
- This is an excellent dish to bring to potlucks, BBQs and parties—easy to scale and crowd-pleasing.
Recipe
Southwest Quinoa Salad
Equipment
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Citrus squeezer (optional)
-
Whisk or jar with lid for dressing
-
Large mixing bowl
Ingredients
Salad
- ¾ cup dry quinoa yields about 3 cups cooked
- 1 can black beans rinsed and drained (about 1 ½ cups)
- 1 ½ cups frozen corn
- 1 ½ cups frozen shelled edamame
- 1 red pepper diced (about 1 ½ cups)
- ½ cup fresh cilantro
- 1 large shallot minced (about ⅓ cup)
Dressing
- ¼ cup fresh lime juice
- ¼ cup fresh orange juice (juice of about ½ orange)
- ¼ cup olive oil
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- pinch cayenne pepper
Instructions
- Make the quinoa: Rinse quinoa, add to a small saucepan with 1 ½ cups water. Bring to a boil, reduce heat to low, cover and simmer until water is absorbed, about 15 minutes. Fluff and let cool slightly.
- Make the dressing: Whisk all dressing ingredients together in a bowl or put them in a jar, seal and shake until combined.
- Prepare the salad: Rinse and drain the beans, dice the red pepper, mince the shallot and roughly chop the cilantro. Add the beans, corn and edamame to a large bowl along with the quinoa (the frozen vegetables can be added straight from the freezer).
- Toss with dressing: Pour about half the dressing over the salad and mix until well combined. Taste and add more dressing, salt or pepper if needed. Let sit at least 30 minutes if possible so flavors meld.
- Serve: Enjoy at room temperature or chilled. Store leftovers in the refrigerator for up to a week; keep extra dressing separate.
Notes
Cilantro: if you don’t have or like cilantro, substitute fresh parsley and add ½ teaspoon ground coriander to the dressing.
Allowing the salad to rest for at least 30 minutes improves flavor as the dressing is absorbed.
Nutrition
Carbohydrates: 31 g
Protein: 8 g
Fat: 9 g
Fiber: 7 g