Go Back
+ servings

Southwest Quinoa Salad

Southwest stye salad with quinoa and beans.
Course Side Dishes
Keyword Plant-Based
Servings 5


  • 1 cup cooked quinoa cook in broth instead of water for more flavor
  • 1 can black beans
  • 1 red bell pepper diced
  • 4 green onions chopped
  • 1/4 cup cilantro chopped
  • 1/4 cup olive oil
  • 2 freshly squeezed limes
  • 1 tsp. cumin
  • 1 tsp. salt and pepper


  • Cook quinoa according to package with low sodium chicken broth.
  • Transfer to large mixing bowl and let cook for about 20 minutes.
  • While quinoa is cooling, whisk olive oil, lime juice, cumin, salt and pepper in a small mixing bowl.
  • When quinoa is cooled, add bell pepper, onions, black beans and cilantro.
  • Stir in dressing.
  • Let salad chill in the refrigerator for at least one hour before serving.