Southwestern Quinoa Salad


Southwestern Quinoa Salad
Recipe Type: Salad, Vegetarian, Healthy
Cuisine: Southwestern
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
Here’s a fuel-’em-up lunch salad that’s perfect on its own or wrapped up in a tortilla or spread on a few tortilla chips! Pack in the protein and veggies, and it only takes a few minutes to make!
  • 1 cup quinoa, uncooked
  • 1 can diced green chiles, drained
  • 1 16 oz jar mild chunky salsa, drained of excess liquid
  • 2 cans black beans, rinsed and drained
  • 2 cups frozen corn
  • 1/2 red onion, diced
  • 1 cup cilantro, chopped or torn into smaller pieces
  • 1/4 cup lime juice
  • 2 tbsp cumin
  • 1 tsp garlic powder
  • salt and pepper, to taste
  1. Cook quinoa according to package directions. Remove from heat and allow to cool while preparing the rest of the salad.
  2. Combine rest of ingredients in a large bowl and stir.
  3. Stir in quinoa. Add additional lime juice, salt and pepper to taste.
  4. Can be made in advance and stuck in the fridge!
  5. Serve with a dollop of plain greek yogurt, sour cream, or cheddar cheese! Can be used as a filling in wraps or as a dip for some crunchy tortilla chips.



I love serving this salad over a bed of greens, with a poached egg and some sliced avocado on top! Garnished with a dollop of plain greek yogurt 🙂

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