Southwest Quinoa Salad with Chili Lime Dressing

This healthy and delicious Southwest Quinoa Salad is loaded with beans and veggies and dressed in an easy homemade Chili Lime Dressing. So good!

Southwest Quinoa Salad with Chili Lime Dressing

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 Bowl Ingredients

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

Southwest Quinoa Salad with Chili Lime Dressing

This healthy and delicious Southwest Quinoa Salad is loaded with beans and veggies and dressed in an easy homemade Chili Lime Dressing. So good!
5 from 7 votes
Course: Salad, Side Dish
Cuisine: American, Southwestern
Keyword: Southwest Quinoa Salad
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4 servings
Author: Jenn Laughlin – Peas and Crayons


  • 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


  • 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
  • tsp salt
  • tsp black pepper


  • 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.


Adjust dressing acidity to taste by adding more lime juice to the mix or mellow it down a bit by swapping some of the vinegar for additional lime juice. You can kind of mix and match and play around here to find your perfect combo.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!


Calories: 289kcal, Carbohydrates: 35g, Protein: 9g, Fat: 13g, Saturated Fat: 2g, Sodium: 85mg, Potassium: 458mg, Fiber: 7g, Sugar: 2g, Vitamin A: 1359IU, Vitamin C: 55mg, Calcium: 40mg, Iron: 3mg
Southwest Quinoa Salad Bowl with Cilantro and Lime

More Tasty Quinoa Recipes

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!

Southwest Veggie Quinoa Salad with Cilantro, Black Beans, Peppers, and Onion
Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin created Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University and working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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