This post is sponsored by Success Rice. All opinions are my own.

This Southwestern Quinoa Salad is loaded with a rainbow of vegetables and drizzled with a tasty lime vinaigrette that makes this quinoa salad irresistible!

southwestern quinoa salad in a bowl

I’m hooked on this quinoa salad! It has so many of my favorite ingredients and it’s easy to make substitutions if I’m missing something in my fridge. The protein from the quinoa and the black beans make it really filling and it’s the perfect way to enjoy a rainbow of vegetables! You can also make this salad in advance, just wait to add the tortilla chips until you’re ready to enjoy this salad so they don’t get soggy.

How to Make Quinoa

I used Success Tri-Color Boil-in-Bag Quinoa which you can boil in a bag in just a few minutes. There’s no measuring and no mess. You simply drop the bag of quinoa into a pot of water, let it cook for 10 minutes, and you have perfectly fluffy quinoa every time. You can even cook it in the microwave!

southwestern quinoa salad in a bowl

Benefits of Quinoa

Quinoa is a great source of protein and it also contains all the essential amino acids. It’s a good source of fiber which helps with blood sugar balance and it’s rich in antioxidants. It’s classified as a whole grain but it’s technically a seed, which means it’s gluten free. Since it has a neutral flavor, it’s easy to add to soups, salads, wraps, and casseroles!

Substitution Ideas

This salad has a lot going on, which means if you’re missing something, it’s easy to make a substitution. The quinoa and black beans are really the only must-haves since those are the ingredients that give this salad a lot of protein and fiber. If you’re missing a bell pepper or you ran out of corn, don’t worry about it. There are plenty of other vegetables in this dish!

If you’re looking for other vegetables to add to the mix, try adding diced cucumber, shredded romaine, or diced avocado!

Tips & Tricks

  • Wait until you’re ready to serve this salad before adding the tortilla chips, that way they stay nice and crunchy. If you’re making this salad in advance, I’d also wait to add the dressing until you’re ready to enjoy it, but it’s fine to add the dressing an hour or two before you eat it.
  • I used canned corn but you can substitute it with frozen corn. Just be sure to thaw it completely before adding it to the salad.
  • The jalapeno adds a bit of spicy flavor. If you want to keep this salad mild, you can skip the jalapeno or remove the seeds and pith, which contain most of the heat.
  • Be sure to drain the black beans and corn very well before adding them to the salad, otherwise, you’ll have too much moisture and end up with a soggy salad.
  • If you want to keep this recipe vegan, be sure to use maple syrup, as honey is not vegan.

This salad is filling enough to be a main dish but it would also make a delicious side dish for tacos or enchiladas! You could also add your favorite protein on top, or serve this salad in a whole wheat tortilla to create a delicious wrap!

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southwestern quinoa salad

Southwestern Quinoa Salad

  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 8
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Ingredients

Units Scale

For the salad:

  • 1 package Success Tri-Color Boil-in-Bag Quinoa
  • 1 15oz can black beans, drained and rinsed
  • 1 15oz can corn, drained and rinsed
  • 1 orange bell pepper, diced
  • 2 Roma tomatoes, diced
  • 1 jalapeno, thinly sliced
  • 1/4 cup diced red onion
  • 1/4 cup pepitas
  • 1/2 cup chopped cilantro
  • 1/2 cup tortilla strips or crushed tortilla chips

For the dressing:

  • 1/4 cup olive oil
  • 1/4 cup lime juice (about 1-2 limes)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1 teaspoon maple syrup or honey
  • 1/4 teaspoon salt


Instructions

  1. Cook the quinoa according to package directions.
  2. In a large bowl, combine the quinoa, black beans, corn, bell pepper, jalapeno red onion, pepitas, and cilantro
  3. In a small bowl, whisk together the olive oil, lime juice, paprika, and salt.
  4. Drizzle the dressing over the salad then toss to combine. Top with tortilla chips just before serving. Add salt to taste.

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