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Southwestern Quinoa Salad


This delicious southwestern quinoa salad is vegan, gluten-free, dairy-free and oil-free! Wow every one of your guests, even ones with allergies or on strict diets with this delicious and healthy salad!

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Rate this recipe 4.6/5 (23 Votes)


  • 1 cup quinoa
  • 2 cups water
  • 1 (14-ounce) can no-sodium black beans, drained and rinsed
  • 1 cup corn, fresh or frozen
  • 1 sweet pointed red pepper, diced
  • 2 medium tomatoes, diced
  • 1 avocado, diced
  • 1/3 cup cilantro, chopped
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Chipotle Tabasco sauce, to taste
  • Fresh black pepper, to taste


Servings 4
Preparation time 30mins
Cooking time 50mins
Adapted from


Step 1

Combine quinoa and water in a saucepan. Cover and bring to a boil, then turn down heat and allow to simmer until all water is absorbed, about 20 minutes. Remove from heat, spoon quinoa into a bowl and refrigerate until fully chilled.

Once chilled, fluff quinoa using a fork. Add spices to quinoa and stir to fully combine.

Add remaining ingredients to a bowl and combine. Add quinoa and stir to fully combine. Serve cold as a side salad or main dish.


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