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southwest quinoa salad
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5 from 2 votes

Southwest Quinoa Salad

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad, Side Dish
Cuisine: Southwest
Keyword: macaroni salad, quinoa, summer
Servings: 6


  • 1 cup quinoa cooked according to package directions
  • 14 ounces black beans (1 can) drained and rinsed
  • 14 ounces corn (1 can) drained
  • 1 red bell pepper diced
  • 4 green onions diced
  • 1/4-1/2 cup cilantro chopped
  • 1/2 cup fresh lime juice
  • 1/3 cup olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt


  • Cook one cup quinoa according to package directions. I like to cook my quinoa in either vegetable stock or chicken stock to add a little flavor. I also like to rinse it before I cook it. To do this, just place the quinoa in a fine mesh strainer and rinse it under water for a few minutes.
  • When the quinoa is done cooking, fluff it with a fork, transfer it to a large bowl, and allow it to cool completely (about 15 minutes).
  • In a small bowl, whisk together lime juice, olive oil, ground cumin, black pepper and salt.
  • When the quinoa has cooled, add in black beans, corn, red bell pepper, chopped green onions, and cilantro.
  • Stir in dressing and toss to coat.
  • Cover and refrigerate for at least an hour before serving. Leftovers the next day are even better! Enjoy!