This vegan and gluten-free quinoa salad has a Southwest twist, and it’s perfect for any occasion.
Of all the grains out there, quinoa is my favorite. Why? Because it cooks faster than brown rice, it’s a “complete” protein (meaning that it contains all the amino acids necessary to the human body), and—most importantly—it tastes good slathered in gravy.
Quinoa (which is actually a pseudo-grain) is relatively new to many Americans, but it’s actually quite old in terms of cultivation. Quinoa is thought to have been grown in the Andean region of Peru and Bolivia about 7,000 years ago, first as livestock feed and later for human consumption. The word quinoa is from an ancient Peruvian language called Quechua, which predates European colonization of Peru.
If you’re new to quinoa, I’m almost jealous, as you’re about to discover so many great ways to use this handy, healthy ingredient. One of my favorite ways to use quinoa is to throw it in salads. This Southwest quinoa salad recipe uses quinoa as the base for a flavorful salad, made with hearty black beans, tomatoes, bell peppers, onions, corn, and avocados, plus a delicious zingy cilantro-lime dressing drizzled on top.
Is Southwest Quinoa Salad Healthy?
It’s tough to find an unhealthy ingredient in this quinoa salad! Quinoa itself is loaded with protein, fiber, antioxidants, and other nutrients, as are black beans. Naturally, there is no shortage of vitamins and nutrients in bell peppers, onions, corn, and grape tomatoes. The lime in the dressing adds a bit of vitamin C, as well. This recipe overall is free of dairy, gluten, and meat, so it’s suitable for many different types of diets. To make it fully vegan, switch the honey in the dressing for agave nectar or maple syrup.
Perfect Quinoa Every Time
Cooking quinoa can be tricky. Add too much water, and you’ll get mushy quinoa; add too little water, and your quinoa will have an unpleasant crunch. The perfect ratio of quinoa and water is a smidgen less than one cup quinoa to two cups water—so, for every cup of quinoa, add 1 3/4 cups of water. After the water comes to a boil, make sure the pot gets covered and the heat is turned down to medium-low for the 15-minute simmer.
How To Make Ahead And Store
Stored in an airtight container, Southwest quinoa salad leftovers will keep in the fridge for up to 3 days. If you refrigerate it without the dressing and avocado, it should last an extra day in the fridge. If the entire quinoa salad won’t be consumed right away, try to store the dressing and avocado separately from the rest of the salad to prevent it from becoming soggy. I wouldn’t recommend freezing this salad, dressed or not.
Serving suggestions
To make this salad, we recommend using this Cilantro-Lime Dressing. Southwest quinoa salad can be a full meal by itself, but it can also be a great appetizer with a side of Keto Tortilla Chips to scoop up the goodness. As a side dish, quinoa salad is best served alongside (or as a bed for) grilled or baked proteins, such as Crispy Baked Tofu, Baked Honey Cajun Salmon, or Juicy Grilled Chicken Breast. Southwest quinoa salad is the perfect side dish for any main course with a Southwest or Mexican theme, so it’ll go great at your next Taco Tuesday!
Recipe
Ingredients
- 1 cup quinoa
- 1 3/4 cups water
- Pinch kosher salt
- 1 can black beans 15 ounces, rinsed and drained
- 1 red bell pepper chopped
- 1 cup grape tomatoes halved
- 1 cup fresh corn raw or charred
- 1 large avocado chopped
- 1/2 cup red onion diced
- Kosher salt and black pepper to taste
- 1/2 cup cilantro-lime dressing* (use linked recipe in serving suggestions)
Instructions
- Rinse the quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine the quinoa, water, and the pinch of salt. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Remove from heat, fluff with a fork, and allow to cool to room temperature.
- In a large bowl, mix together the cooled quinoa, black beans, chopped red bell pepper, halved grape tomatoes, corn, chopped avocado, and diced red onion. Season the salad with kosher salt and black pepper to your liking.
- Pour the cilantro-lime vinaigrette over the salad and toss until everything is evenly coated. Adjust the seasoning with more salt and pepper if needed. Serve the salad at room temperature immediately, or chill for 30 minutes to an hour to let the flavors meld.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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