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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


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


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


  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.

Keywords: southwestern quinoa salad