Southwest Quinoa Salad
I first made this Southwest quinoa salad the summer I wanted a make-ahead dish that stayed bright and fresh through picnics and weekday lunches. It’s a colorful, protein-packed bowl of fluffy quinoa, black beans, sweet corn, crunchy bell pepper and red onion, all brightened with lime and cilantro — finished with creamy avocado and optional feta for a salty pop. It’s the kind of salad you bring to potlucks, meal-prep for busy weeks, or serve alongside grilled chicken for a light dinner. If you like crisp, refreshing salads with a creamy element, you might also enjoy this Apple Cucumber Salad for contrast.
Why you’ll love this dish
This Southwest quinoa salad checks a lot of boxes: it’s easy to make, naturally gluten-free, vegetarian (and easily vegan), and keeps well for lunches. The quinoa gives a nutty base and plant protein, black beans add heartiness, and the lime-cumin dressing ties the veggies together with a bright, slightly smoky finish from the smoked paprika.
“A staple in my weekly meal prep — fresh, filling, and the avocado makes it feel indulgent without being heavy.”
When to make it:
- Weeknight dinners when you want something fast and healthy.
- Potlucks and picnics because it travels well (leave the avocado separate if you’re transporting).
- Meal prep: it holds up for up to 3–4 days with small adjustments below.
How this recipe comes together
Step-by-step overview:
- Cook and fluff the quinoa so it’s light, not mushy.
- Combine beans, corn, diced veggies and cilantro in a big bowl.
- Whisk a simple lime-cumin dressing and toss with cooled quinoa and vegetables.
- Fold in avocado at the end and finish with optional feta.
This short process means the active cooking time is mostly the quinoa simmer; the rest is quick assembly and a few minutes of chopping.
What you’ll need
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water (broth adds flavor)
- 1 cup black beans, rinsed and drained
- 1 cup corn, fresh or frozen (thawed)
- 1 whole red bell pepper, diced
- 1 whole jalapeño, finely chopped (seeds removed for less heat)
- 1/2 red onion, finely chopped
- 1 whole avocado, diced
- 0.25 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- Salt and pepper, to taste
- Crumbled feta cheese for topping (optional)
Substitution notes:
- Swap chicken or shrimp for extra protein, or use canned chickpeas instead of black beans.
- Use water if you don’t have broth — add a pinch more salt to the dressing.
- For a creamier dressing, whisk in 1–2 tablespoons Greek yogurt or a splash of avocado oil.
Step-by-step instructions
- Rinse 1 cup quinoa under cold water to remove bitterness.
- Combine the rinsed quinoa and 2 cups vegetable broth (or water) in a medium saucepan.
- Bring to a boil over medium heat.
- Reduce the heat to low, cover, and simmer about 15 minutes, until quinoa is fluffy and liquid is absorbed.
- Remove from heat and let sit, covered, 5–10 minutes; then fluff with a fork and allow to cool slightly.
- In a large bowl, combine 1 cup black beans (rinsed and drained), 1 cup corn, diced red bell pepper, chopped jalapeño, and 1/2 red onion. Add chopped cilantro.
- Add the cooled quinoa to the vegetable mixture and toss gently.
- In a small bowl, whisk together the juice of 2 limes, 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, salt and pepper to taste.
- Pour the dressing over the quinoa salad and toss so everything is evenly coated.
- Gently fold in the diced avocado just before serving to avoid mashing.
- Top with crumbled feta if you like a salty contrast.
Keep steps short and focused: cook quinoa, let cool, toss with veggies and dressing, add avocado last.
Serving suggestions
- Best ways to enjoy it: Serve chilled or at room temperature. It’s a great main for a light lunch or a side for grilled meats.
- Pair with: grilled chicken, blackened fish, or roasted sweet potatoes. Add warm tortillas and make bowls with extra salsa and sour cream.
- Plating idea: scoop into a shallow bowl, top with crumbled feta and a lime wedge, and sprinkle extra cilantro for a bright finish. For a picnic, pack avocado separately and add just before eating.
For a sweeter picnic side, this also plays well next to fruity salads like this retro favorite: Ambrosia Salad.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3–4 days. Add avocado just before serving if you want it to look fresh.
- Freezing: Not recommended with avocado in the salad — the texture changes. You can freeze cooked quinoa separately for up to 2 months.
- Reheating: Serve chilled or warm slightly in a microwave for 30–45 seconds if you prefer it warm; add a splash of lime or oil to freshen.
- Food safety: Keep the salad chilled and don’t leave out more than two hours at room temperature (one hour if above 90°F/32°C).
Pro chef tips
- Rinse quinoa well to remove the natural coating (saponin) that can taste bitter.
- Toast the dry quinoa in the saucepan for 2–3 minutes before adding liquid for a nuttier flavor.
- Let quinoa cool to near-room temperature before tossing with dressing so the avocado won’t heat and brown immediately.
- If packing for lunch, store dressing separately and combine when ready to eat to keep ingredients crisp.
- Taste and adjust: cumin and smoked paprika vary by brand — start with the amounts listed and add more if you want deeper smokiness.
Creative twists
- Protein boost: Stir in shredded rotisserie chicken or cubed tofu.
- Vegan/creamy dressing: Swap feta for toasted pepitas and add a tahini-lime dressing.
- Roasted corn: Roast fresh corn on the cob, then slice off kernels for a caramelized flavor.
- Spicy kick: Keep jalapeño seeds, or substitute serrano for more heat.
- Grain swap: Use farro or bulgur instead of quinoa if you’re not avoiding gluten.
Helpful answers
Q: How long does this salad keep in the fridge?
A: Stored in an airtight container, 3–4 days is best. The avocado shortens visual freshness; add it right before serving if you want it bright.
Q: Can I make this ahead for a party?
A: Yes — make the quinoa and veggie mix a day ahead and refrigerate. Add avocado and feta just before serving, or serve avocado on the side.
Q: Can I use canned corn and beans?
A: Absolutely. Use drained and rinsed canned black beans and canned corn (or thawed frozen corn). Rinse well to remove excess sodium from canned items.
Q: Is this salad gluten-free and vegetarian?
A: Yes — quinoa is naturally gluten-free and this recipe is vegetarian. To make vegan, skip the feta or use a vegan cheese alternative.
Q: What if I don’t like cilantro?
A: Substitute parsley or chopped green onion for an herbal lift without cilantro’s distinct flavor.
Conclusion
This Southwest quinoa salad is a reliable, flavorful recipe for quick weeknight meals, meal prep, or potluck contributions. If you want variations or a different dressing idea, check this version with a cilantro-lime dressing from Fit Mitten Kitchen’s Southwest Quinoa Salad. For another interpretation and inspiration, see the recipe at Kristine’s Kitchen Southwest Quinoa Salad.
Southwest Quinoa Salad

Ingredients
For the Salad
- 1 cup quinoa, rinsed Rinse well to remove bitterness.
- 2 cups vegetable broth or water (broth adds flavor) Use broth for better flavor.
- 1 cup black beans, rinsed and drained Canned options are fine, just rinse well.
- 1 cup corn, fresh or frozen (thawed) Fresh corn adds a nice sweetness.
- 1 whole red bell pepper, diced
- 1 whole jalapeño, finely chopped (seeds removed for less heat) Add seeds for extra heat.
- 1/2 whole red onion, finely chopped
- 1 whole avocado, diced Add just before serving for best texture.
- 0.25 cup fresh cilantro, chopped Herb substitute: parsley or green onion.
For the Dressing
- 2 tablespoons olive oil
- 1 teaspoon cumin Adjust to taste.
- 0.5 teaspoon smoked paprika Adjust for desired smokiness.
- Juice of 2 limes lime juice
Instructions
Cooking Quinoa
- Rinse quinoa under cold water to remove bitterness.
- Combine rinsed quinoa and vegetable broth (or water) in a medium saucepan.
- Bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer about 15 minutes until quinoa is fluffy.
- Remove from heat and let sit covered for 5-10 minutes, then fluff with a fork and let cool slightly.
Combining Ingredients
- In a large bowl, combine black beans, corn, red bell pepper, jalapeño, and red onion. Add cilantro.
- Add cooled quinoa to the vegetable mixture and toss gently.
- In a small bowl, whisk together lime juice, olive oil, cumin, smoked paprika, salt, and pepper.
- Pour the dressing over the quinoa salad and toss to coat.
- Gently fold in the diced avocado just before serving.
- Top with crumbled feta if desired.
