Southwest Quinoa Salad with Lime Vinaigrette

Southwest Quinoa Salad with Lime Vinaigrette is a vibrant, refreshing, and nutritious dish made with fluffy quinoa, black beans, corn, colorful vegetables, and a tangy lime dressing. It’s a perfect meal prep salad or side dish that brings bold Southwestern flavors to your table.

Why You’ll Love This Recipe

• Packed with plant-based protein and fiber
• Naturally gluten-free and vegan
• Bright and zesty flavor from fresh lime vinaigrette
• Ideal for make-ahead lunches or summer gatherings
• Easily customizable with your favorite add-ins

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Quinoa
• Black beans, drained and rinsed
• Corn (fresh, canned, or frozen)
• Red bell pepper, diced
• Green onions, sliced
• Fresh cilantro, chopped
• Lime juice
• Olive oil
• Ground cumin
• Chili powder
• Salt and pepper
• Optional: diced avocado, cherry tomatoes, jalapeño

directions

1. Rinse quinoa under cold water, then cook according to package directions. Fluff with a fork and let cool.
2. In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, green onions, and cilantro.
3. In a small bowl or jar, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
4. Pour the vinaigrette over the quinoa mixture and toss until everything is well coated.
5. Adjust seasoning to taste and refrigerate for at least 15–30 minutes before serving to let flavors meld.
6. Just before serving, add optional toppings like avocado or cherry tomatoes.

Servings and timing

• Servings: 4–6
• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes

Variations

• Add grilled chicken, shrimp, or tofu for extra protein
• Swap black beans for pinto or kidney beans
• Add diced mango or pineapple for a fruity twist
• Use red quinoa or a blend for color and texture
• Stir in a spoonful of Greek yogurt for a creamy element

storage/reheating

• Store in an airtight container in the refrigerator for up to 4 days
• Tastes even better after sitting overnight
• Do not freeze
• Best served cold or at room temperature
• Add avocado or fresh toppings just before serving to maintain texture

FAQs

Can I use canned corn in this salad?

Yes, canned corn works well—just drain it first. You can also use fresh or thawed frozen corn.

Is this salad good for meal prep?

Absolutely. It keeps well in the fridge for several days and the flavors improve with time.

Can I make this salad ahead of time?

Yes, it’s ideal for making ahead. Just add delicate ingredients like avocado right before serving.

Can I use bottled lime juice instead of fresh?

Fresh lime juice is best for flavor, but bottled can work in a pinch.

Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free, making this salad suitable for gluten-sensitive diets.

Can I make it spicy?

Yes, add diced jalapeño, hot sauce, or more chili powder to the vinaigrette for a spicy kick.

What can I use instead of quinoa?

You can substitute couscous, bulgur, brown rice, or farro, though the texture will change.

Can I add cheese to this salad?

Yes, crumbled feta or cotija cheese pairs wonderfully with the Southwest flavors.

How do I keep the avocado from browning?

Add avocado just before serving, and optionally toss it in lime juice to slow browning.

Is this salad served hot or cold?

It’s typically served cold or at room temperature, but you can enjoy it warm if preferred.

Conclusion

Southwest Quinoa Salad with Lime Vinaigrette is a bold, zesty, and wholesome dish perfect for any occasion. Whether you’re meal prepping, serving it at a picnic, or looking for a light and healthy lunch, this salad is sure to impress with its fresh ingredients and vibrant flavor.

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