This cold Southwest Quinoa Salad is one of my family’s favorite easy quinoa salad recipes. We enjoy it all summer long!
Swim season starts next week for my three kids. And once school is out, we’re at the pool every day, with swim meets 2-3 times each week. To keep us from eating too much junk food (and to save money), we pack our meals whenever we can. Cold salads hit the spot! They travel well, and by planning ahead, our swim meet dinners are packed with healthy protein and vegetables.
This salad tastes great warm, but if you let it sit in the fridge for a while to chill, the quinoa soaks up the yummy dressing and is even better.
I love salads with lots of different textures and fresh flavors, and the colors in this meal just say summer to me!
Let your kids help chop the vegetables. If they’re older (like my tweens and teen), this recipe is easy enough to prepare on their own.
If you keep a home garden, you can fill this quinoa salad with just-picked tomatoes, green onions, and cilantro. Even better!
More Quinoa Recipes
Southwest Quinoa Salad
- 1 1/2 cups quinoa - prepared according to package directions
- 1 can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 4 green onions, chopped
- 1 cup tomatoes, chopped
- 1 bell pepper, chopped
- 1/2 red onion, chopped
- 1 cup fresh cilantro leaves, chopped
- ¼ cup olive oil
- 2 Tbsp fresh lime juice
- 1 Tbsp apple cider vinegar
- 1 Tbsp cumin
- 1 tsp minced garlic
- salt and pepper
- Cook quinoa per package instructions, then let cool. While quinoa cooks, prepare other ingredients.
- In large bowl, combine vegetables and cooled quinoa.
- In a small bowl, whisk together dressing ingredients. Add salt and pepper to taste.
- Pour dressing into salad and stir to distribute.
- Serve warm or let chill before serving.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.