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Overhead image of Quinoa Southwestern Salad in a salad bowl topped with sliced avocados and slices of lime.

Quinoa Southwestern Salad

Katerina | Diethood
This easy quinoa Southwestern salad is a mix of nutritious quinoa, flavorful black beans, sweet corn, and fresh tomatoes. Drizzle over some homemade creamy avocado dressing and dig in!
Servings : 4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

For The Salad
  • 2 cups water, or chicken broth
  • 1 cup quinoa, rinsed
  • 1 can (15 ounces) corn, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 fresh tomatoes, diced
For The Creamy Avocado Dressing
  • ½ avocado, peeled and pit removed
  • ½ cup plain yogurt
  • 1 tablespoon lemon juice, or lime juice
  • 1 teaspoon soy sauce
  • 2 tablespoons olive oil
  • salt and fresh ground black pepper, to taste
  • chopped fresh green onions, for garnish
  • chopped fresh parsley or cilantro, for garnish
  • thinly sliced avocado, for garnish

Instructions
 

  • Prepare the quinoa by bringing 2 cups of water to a boil. Add in 1 cup quinoa, stir, reduce heat to a simmer, and cover; cook for 15 minutes.
  • Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.
  • While the quinoa is cooking, prepare the vegetables and the dressing.
  • To make the dressing, combine avocado, yogurt, lemon juice, soy sauce, olive oil, salt, and pepper in a blender and blend until smooth. Taste the dressing and adjust it to your liking.
  • Arrange the quinoa on a large plate and top it with black beans, corn, and tomatoes.
  • Toss the quinoa salad with the dressing, or serve the salad with the dressing on the side.
  • Optionally, you could garnish the salad with chopped green onions, cilantro, and sliced avocado before serving.

Notes

  • Rinse Quinoa: Before cooking, rinse quinoa under cold water in a fine mesh strainer to remove the coating.
  • Cool Before Mixing: Let the quinoa cool for a bit before adding it to the salad. This prevents it from becoming mushy and allows it to absorb the dressing better.
  • Include Textures: Quinoa salad is versatile, so feel free to experiment with your favorite ingredients and dressings. You can add chopped bell peppers, chickpeas, diced cucumbers, cubed chicken, etc. 
  • Serving: This salad can be served as a starter or a light lunch.
  • Make Ahead: Quinoa can be made ahead of time, making it perfect for meal prep.

Nutrition

Calories: 290 kcal | Carbohydrates: 33 g | Protein: 8 g | Fat: 14 g | Saturated Fat: 2 g | Cholesterol: 3 mg | Sodium: 111 mg | Potassium: 554 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 580 IU | Vitamin C: 12.4 mg | Calcium: 70 mg | Iron: 2.3 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Salads/Side Dishes
Cuisine: Tex-Mex
Keyword: quinoa southwestern salad, southwest quinoa salad, southwestern salad recipe