This flavorful Southwest Quinoa Salad is simple to prepare with ingredients you likely already have on hand. It’s vegan, gluten-free, full of texture and bright flavor, and works perfectly for BBQs, potlucks, picnics or as a nutritious plant-based main or side dish.
This post has been updated from the original published on June 8, 2016.
If you enjoy easy, healthy recipes that can be made ahead, this Southwestern Quinoa Salad will become a favorite. It’s light and refreshing, yet satisfying thanks to quinoa, beans and edamame. With minimal prep and pantry-friendly ingredients you’ll end up with a colorful, protein-packed dish that holds up well as leftovers.
Why you will love this salad
- Meal prep friendly: stores well in the fridge for days—grab it for lunch, serve it as a simple side, or enjoy it as a meatless main.
- Made with everyday, wholesome ingredients.
- Flavors develop overnight, so it often tastes even better the next day.
- Citrus and spices add bright, Southwestern flavor.
- Flexible: swap ingredients based on what you have.
- High in plant-based protein and fiber.
- Great for potlucks, picnics, and casual gatherings.
Ingredients and Substitutions
- Quinoa: A complete plant protein that absorbs the dressing well. Rinse before cooking for best texture.
- Frozen shelled edamame: Adds protein and vibrant color—no need to thaw before mixing.
- Frozen corn: Sweetness and color; substitute diced yellow bell pepper or sungold tomatoes if preferred.
- Black beans: More fiber and protein—chickpeas, pinto or kidney beans work too.
- Shallots: Provide mild onion flavor; swap with red onion or scallions if needed.
- Red peppers: For crunch and vitamin C—any bell pepper color or cherry tomatoes are fine.
- Fresh cilantro: Bright herbaceous note. If you dislike cilantro, use parsley and add ground coriander to the dressing.
Quinoa Salad Dressing Ingredients
- Olive oil: For an oil-free option, substitute tahini and thin with a little water as needed.
- Fresh lime juice: Adds brightness—use lemon if you don’t have lime.
- Fresh orange juice: Provides natural sweetness; you can substitute a small amount of maple syrup or honey plus water if desired.
- Spices: Cumin, chili powder, garlic powder, sea salt and a pinch of cayenne. Use chipotle chili powder for a smoky heat.
How to make it
Make the quinoa: Rinse quinoa, then cook at a 1:2 ratio (¾ cup dry quinoa to 1 ½ cups water yields about 3 cups cooked). Bring water and quinoa to a boil, then reduce to a simmer, cover and cook until water is absorbed, about 15 minutes. Quinoa can be made up to a week ahead and stored in the fridge.
Make the dressing
Whisk dressing ingredients together in a bowl, or combine them in a jar with a tight lid and shake until emulsified. The dressing is quick to prepare and works well on other salads too.
Prep veggies and combine
Dice the red pepper, mince the shallot and roughly chop the cilantro. Rinse and drain the black beans. In a large bowl combine cooked quinoa, beans, corn and edamame (you can add corn and edamame straight from the freezer). Add the diced pepper, shallot and cilantro.
Add dressing
Pour half the dressing over the salad and toss to combine. Taste and adjust with more dressing, salt or pepper as needed.
Enjoy your Southwest Quinoa Salad: Serve at room temperature or chilled. The salad keeps well in the refrigerator for up to a week when stored in an airtight container; keep extra dressing separate.
Debra’s Pro Tips
- Store leftovers in a glass bowl with a lid for easy reheating or grabbing lunches.
- Make quinoa ahead as part of weekly meal prep—assembly is fast once quinoa is ready.
- No need to defrost frozen corn or edamame; they’ll thaw as the salad sits and help keep the salad crisp.
- Extra dressing is excellent on a basic chopped salad or as a sauce for grain bowls.
- Spoon salad into endive leaves or hollowed mini peppers for a fresh appetizer.
Love quinoa recipes? Try these:
- Quinoa Breakfast Bake
- Quinoa Veggie Burgers
- Vegan Stuffed Peppers
- Crunchy Quinoa Salad
- Stuffed Butternut Squash
- Riced Broccoli and Quinoa Salad
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📖 Recipe
Southwest Quinoa Salad
Pin Recipe
Equipment
- Citrus squeezer
- Mini whisk or jar with lid
- Large mixing bowl
Ingredients
Salad
- ¾ cup dry quinoa (yields about 3 cups cooked)
- 1 can black beans, rinsed and drained (about 1 ½ cups)
- 1 ½ cups frozen corn
- 1 ½ cups frozen shelled edamame
- 1 red pepper, diced (about 1 ½ cups)
- ½ cup fresh cilantro, chopped
- 1 large shallot, minced (about ⅓ cup)
Dressing
- ¼ cup fresh lime juice (about 1 lime)
- ¼ cup fresh orange juice (about ½ orange)
- ¼ cup olive oil
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- Pinch of cayenne pepper (optional)
Instructions
- Make quinoa: Rinse and drain the quinoa. Combine with 1 ½ cups water in a small saucepan. Bring to a boil, reduce heat, cover and simmer until water is absorbed, about 15 minutes. Fluff with a fork and let cool slightly.
- Make the dressing: Whisk lime juice, orange juice, olive oil and spices in a bowl, or combine in a jar and shake until combined.
- Prepare veggies: Rinse and drain the black beans, dice the red pepper, mince the shallot and chop the cilantro. In a large bowl combine the beans, corn, edamame, red pepper, shallot and cilantro. Add the cooked quinoa while still slightly warm and mix well.
- Add dressing and finish: Pour about half the dressing over the salad and toss to combine. Taste and add more dressing, salt or pepper if needed. Serve at room temperature or chilled. Store leftovers in the refrigerator for up to a week; keep extra dressing separate.
Notes
Cilantro substitute: If you don’t like cilantro, use fresh parsley and add ½ teaspoon ground coriander to the dressing.
Allowing the salad to sit at least 30 minutes helps the flavors meld as the dressing is absorbed.
Nutrition
Calories:226 kcal
Carbohydrates:31 g
Protein:8 g
Fat:9 g
Fiber:7 g
Note
Nutrition estimates were calculated with online tools; for the most accurate results calculate nutrition using the exact ingredients and brands you use.
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