This healthy and delicious Southwest Quinoa Salad is loaded with beans and veggies and dressed in an easy homemade Chili Lime Dressing. So good!
Team quinoa reporting for duty!
I am still straight up ga-ga for its whole grain goodness and how amazing quinoa is in chili recipes, salad recipes, veggie burgers, grain bowls, and more! It’s fantastic in hot and cold dishes alike and crazy versatile.
OMG and of COURSE I can’t forget my beloved Quinoa Fried Rice! That stuff is worth it’s weight in gold.
Do you have a favorite way to enjoy quinoa? If so let me know in the comments below! I’m always down for trying something new, especially when it comes to quinoa.
Southwest Quinoa Salad with Chili Lime Dressing
When it comes to mixing in your veggies, you can follow the measurements below or go straight up veggie crazy with extra of your favorites. Just make a little extra dressing so you have enough to go around and you’re good to go!
I used a mix of red and yellow bell pepper to keep things colorful but you can use just one or two varieties if preferred. Serrano pepper makes a great swap for jalapeño if needed, or use extra bell pepper to skip the spice.
The red onion can be replaced with white or yellow or even scallions if you’re feeling it but the cilantro and black beans are a MUST!
Feeling a bit extra? Feel free to add corn, avocado and/or chopped tomatoes to the mix.
As written this recipe is vegan, vegetarian, gluten-free, dairy-free, and positively plant-based.
Southwest Quinoa Salad with Chili Lime Dressing
Ingredients
- ¾ cups dry quinoa
- 1 cup water
- 1 cup chopped bell pepper or sweet mini peppers (any color)
- 1 cup black beans
- 1 jalapeño
- ¼-½ cup finely chopped red onion
- ¼ cup fresh chopped cilantro
HOMEMADE CHILI LIME DRESSING
- 3 TBSP avocado oil
- 1 TBSP white wine vinegar
- ½ lime (juiced)
- ¼ tsp fresh minced garlic (approx. 1 small clove)
- ½ tsp chili powder
- ¼ tsp cumin
- ⅛ tsp salt
- ⅛ tsp black pepper
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve.
- Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for a minute or two. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
- Next add water, set burner at high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, chop and prep your veggies and cilantro. Drain and rinse beans if using canned. Whisk together your dressing ingredients in a small bowl or shake together in a lidded mason jar.
- Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork. Pop in the fridge or freezer for a little bit to cool quinoa off a little. Skip if you prefer a warm salad.
- Add dressing to quinoa and mix well.
- Toss together with beans, vegetables, and cilantro. Season with additional salt and pepper, to taste, as desired.
- Feel free to add any additional seasoning, veggies, lime juice, or cilantro to taste. You can also add extra vegetables like diced tomatoes, avocado, and/or corn. If you're adding a bunch of extras, additional dressing can be made as needed.
Notes
Nutrition
More Tasty Quinoa Recipes
- NEW! Rainbow Quinoa Salad
- Cilantro Lime Quinoa – gluten-free + vegan
- Instant Pot Vegetarian Quinoa Chili
- Healthy Chicken Shawarma Quinoa Bowls – READER FAVORITE!
- Spicy Salmon with Quinoa by my girl Shanna at Pineapple + Coconut
- NEW! Quinoa Kale Salad with Lemon Dressing
If you get a chance to try this tasty southwest quinoa salad, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
This was perfect to bring on our hike/picnic yesterday!
So glad y’all enjoyed it, Sandi! Thanks!
Thanks for the great recipe! I love using quinoa and this salad is amazing!