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Southwest Quinoa Salad

Posted in : Uncategorized on by : Dr. Dave's 411

Southwest Quinoa Salad

This salad is loaded with healthy black beans and corn tossed in a vegan and gluten-free cumin-lime dressing.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Gluten-Free, Heart Healthy, vegan, vegetarian
Servings: 4


  • 1 cup dired quinoa rinsed
  • 3/4 cup water
  • 1 can black beans (15 oz) drained/rinsed
  • 1 can chickpeas (15 oz) drained/rinsed
  • 1 can sweet corn (15 oz) drained
  • cherry tomatoes (large handful) sliced in half
  • 1/2 cup red or green onions diced
  • 1 diced black olives small can
  • 2 limes
  • 2 tbsp extra virgin olive oil
  • 1 tsp cumin
  • 1/4 tsp chili powder add more for spice
  • 1/4 tsp salt
  • 1/4 cup cilantro chopped
  • 1 avacado diced or sliced


  •  In a medium pot, add the water and quinoa, bring to a boil, cover, reduce heat, and simmer for 15 minutes at a gentle boil. Turn off heat, remove the cover, and let rest for 10 minutes. Fluff with a fork
  • In a small bowl or jar, whisk together the lime juice, olive oil, cumin, chili powder, and salt. Season to taste.
  • In a large bowl or pot, the quinoa cooked in, toss together the quinoa, corn, beans, tomatoes, onion, and cilantro with the dressing. Season to taste, adding more lime juice and salt or spices to taste.

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