Southwest Quinoa Salad

Whenever I think about a refreshing and satisfying meal, the first thing that comes to mind is Southwest Quinoa Salad. This vibrant dish has graced my table countless times, especially on warm summer evenings or during a casual lunch with friends. It’s remarkable how a bowl of grains, beans, and veggies can feel so indulgent without the heaviness. I remember the first time I made it, I was in search of something healthy yet hearty, and this salad turned out to be a colorful celebration on my plate. Each bite is a perfect blend of textures and flavors that not only fills you up but also brings a sense of joy with its freshness. Plus, it’s a fantastic way to use up whatever you have in the fridge, making it a versatile go-to for any occasion.

Ingredient List for Southwest Quinoa Salad

The ingredients in this Southwest Quinoa Salad are not just a random assortment; they work together beautifully to create a dish that’s both nourishing and delicious. Each component contributes to the overall flavor and texture, ensuring you get a satisfying bite every time.

• 2 tbsp. olive oil – This helps to toast the quinoa and adds richness to the salad.
• 1 cup tricolor quinoa – A protein-packed grain that serves as the base of the salad.
• 1 tsp. garlic powder – Adds a savory depth to the dish.
• 1/2 tsp. salt – Essential for seasoning the ingredients and enhancing their flavors.
• 1/4 tsp. cumin – Brings a warm and earthy flavor characteristic of southwestern cuisine.
• 1/4 tsp. coriander – Complements the cumin with a citrusy note.
• 1/4 tsp. onion powder – Adds sweetness and depth without the strong bite of fresh onions.
• 1/8 tsp. ground black pepper – A simple spice that enhances the other flavors.
• 2 cups water or chicken broth – Used for cooking the quinoa, adding flavor to the grain.
• 1 cup fresh or frozen corn – Sweetness and texture that brightens each bite.
• 1/4 cup finely diced red onion – Adds a crisp texture and sharp flavor.
• 1/2 jalapeño, minced – For a spicy kick that elevates the dish.
• 15 oz. can black beans, rinsed and drained – A hearty protein source that makes the salad more filling.
• 1/2 cup cherry tomatoes, halved – Juicy bursts of flavor that add brightness.
• 1/4 cup chopped cilantro – Freshness that enhances the overall taste profile.
• 1 green onion, sliced – Another layer of freshness and a subtle onion flavor.
• 1 lime, juiced – The zesty acidity that brings all the flavors together.

Southwest Quinoa Salad Instructions

Making Southwest Quinoa Salad is a straightforward process that’s both enjoyable and rewarding. You’ll love how the ingredients come together to create a tasty dish that’s perfect for any meal.

1. Start by rinsing the quinoa in a fine mesh sieve. This step is crucial as it removes any dirt or debris and helps eliminate bitterness. You want to ensure the grains are clean before cooking.
2. In a large saucepan set over medium heat, add 1 tablespoon of olive oil. Once the oil is shimmering, add the rinsed quinoa along with the garlic powder, cumin, coriander, onion powder, and ground black pepper. Toast the mixture for about 2 to 3 minutes, stirring frequently until fragrant. This brings out the flavors of the spices.
3. After toasting, add 2 cups of water or chicken broth to the saucepan. Raise the heat to high and bring the mixture to a vigorous boil. Once boiling, cover the pan and reduce the heat to low. Let it simmer for 15 to 20 minutes, or until the quinoa is tender and the liquid is absorbed.
4. While the quinoa is cooking, heat a large skillet over medium heat. Add the remaining tablespoon of olive oil.
5. Once the oil is hot, add the corn. Sauté for 3 to 4 minutes until it’s lightly browned. The sweetness of the corn will enhance the overall taste of the salad.
6. Next, add the red onion and jalapeño. Cook for another 3 to 4 minutes, stirring occasionally. You want the onion to soften just a bit without losing its crunch.
7. Stir in the black beans and remove the skillet from heat. Allow the mixture to cool slightly. This step is important as it helps prevent wilting the other ingredients.
8. Once the quinoa has finished cooking, let it cool until it’s warm to the touch. Transfer the quinoa to a large mixing bowl.
9. Add the corn and bean mixture, cherry tomatoes, cilantro, green onion, and the fresh juice of 1 lime to the bowl. Gently toss everything together until well combined.
10. Season the salad with salt and pepper to taste. You can adjust the seasoning based on your preference, making it as flavorful as you like. Serve the salad warm or cold, and enjoy!

Recipe Variations about Southwest Quinoa Salad

If you’re looking to switch things up, there are endless variations to try with your Southwest Quinoa Salad. Here are some ideas to keep it exciting:

• Add Avocado: For an extra creamy texture, toss in some diced avocado. This not only enhances the flavor but also adds healthy fats.
• Incorporate Other Beans: Swap the black beans for pinto beans or even chickpeas depending on your preference.
• Include Grilled Chicken: For a heartier version, add some grilled chicken breast, making it a complete meal packed with protein.
• Try Different Grains: Experiment with other grains like farro or barley if you’re in the mood for a change from quinoa.
• Add Seasonal Veggies: Incorporate seasonal vegetables, such as zucchini or bell peppers, to keep the salad fresh and interesting.
• Switch Up the Dressing: Use a different vinaigrette or a creamy dressing to change the flavor profile completely.

Great Combinations for Southwest Quinoa Salad

When it comes to serving Southwest Quinoa Salad, there are so many delightful combinations that can enhance your meal experience. Here’s how you can pair this tasty dish:

• As a Side Dish: This salad makes a fantastic side for grilled chicken or fish, adding a burst of flavor and nutrition to your plate.
• Lunch Option: Serve it as a stand-alone lunch or pack it for work. It’s filling and keeps well, ensuring a satisfying meal at any time.
• Perfect for Picnics: It’s a great addition to picnic spreads, providing a healthy option that everyone will enjoy.
• Meal Prep: Prepare it ahead of time for quick lunches throughout the week. It holds up well in the fridge, making it an easy grab-and-go option.
• Garnish with Extras: Top with chopped nuts or seeds for added crunch and a sprinkle of cheese for richness.
• Seasonal Pairings: In summer, pair it with grilled vegetables, while in winter, serve it alongside warm soups for a comforting meal.

FAQ

Conclusion

Southwest Quinoa Salad is truly a delightful dish that combines vibrant flavors with wholesome ingredients, making it perfect for any occasion. Its versatility allows you to customize it to your liking, ensuring that it never gets boring. I encourage you to give this recipe a try—you won’t regret it! It’s a simple yet satisfying meal that can be enjoyed warm or cold, making it a staple in my kitchen.

Southwest Quinoa Salad

The ultimate comfort food, Southwest Quinoa Salad combines zesty flavors with nutrient-rich ingredients for an easy weeknight dinner. Bursting with colors and textures, it's a delightful dish that's both refreshing and filling. Perfect for any occasion, this salad is sure to become a family favorite!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Salads

Cuisine Mexican

Servings 4 servings

Calories 300 kcal

Equipment

• Mixing Bowl
• Chef's Knife
• Large Pot
• Wooden Spoon
• Skillet
• Frying Pan
• Cutting Board

Ingredients

  

• 2 tbsp. olive oil
• 1 cup tricolor quinoa
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/4 tsp. coriander
• 1/4 tsp. onion powder
• 1/8 tsp. ground black pepper
• 2 cups water or chicken broth
• 1 cup fresh or frozen corn
• 1/4 cup finely diced red onion
• 1/2 jalapeño
• 15 oz. can black beans
• 1/2 cup cherry tomatoes
• 1/4 cup chopped cilantro
• 1 green onion
• 1 lime

Instructions

 

• Start by rinsing the quinoa in a fine mesh sieve. This step is crucial as it removes any dirt or debris and helps eliminate bitterness. You want to ensure the grains are clean before cooking.
• In a large saucepan set over medium heat, add 1 tablespoon of olive oil. Once the oil is shimmering, add the rinsed quinoa along with the garlic powder, cumin, coriander, onion powder, and ground black pepper. Toast the mixture for about 2 to 3 minutes, stirring frequently until fragrant. This brings out the flavors of the spices.
• After toasting, add 2 cups of water or chicken broth to the saucepan. Raise the heat to high and bring the mixture to a vigorous boil. Once boiling, cover the pan and reduce the heat to low. Let it simmer for 15 to 20 minutes, or until the quinoa is tender and the liquid is absorbed.
• While the quinoa is cooking, heat a large skillet over medium heat. Add the remaining tablespoon of olive oil.
• Once the oil is hot, add the corn. Sauté for 3 to 4 minutes until it’s lightly browned. The sweetness of the corn will enhance the overall taste of the salad.
• Next, add the red onion and jalapeño. Cook for another 3 to 4 minutes, stirring occasionally. You want the onion to soften just a bit without losing its crunch.
• Stir in the black beans and remove the skillet from heat. Allow the mixture to cool slightly. This step is important as it helps prevent wilting the other ingredients.
• Once the quinoa has finished cooking, let it cool until it’s warm to the touch. Transfer the quinoa to a large mixing bowl.
• Add the corn and bean mixture, cherry tomatoes, cilantro, green onion, and the fresh juice of 1 lime to the bowl. Gently toss everything together until well combined.
• Season the salad with salt and pepper to taste. You can adjust the seasoning based on your preference, making it as flavorful as you like. Serve the salad warm or cold, and enjoy!

Notes

Store any leftovers in an airtight container in the refrigerator. The flavors will deepen after a day or two, making it even more delicious!

Keyword easy salad recipe, healthy quinoa salad, quinoa salad, southwest salad recipe

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.