There’s something so refreshing about a salad that’s hearty, colorful, and packed with bold flavors.
This southwest quinoa salad combines fresh veggies, protein-rich quinoa, and a zesty cilantro-lime dressing for a meal that’s both nourishing and satisfying.
Why You’ll Love This Recipe
This salad is light yet filling, thanks to quinoa, black beans, and avocado.
It’s naturally gluten-free and can easily be made vegetarian or vegan.
The cilantro-lime dressing is tangy, herby, and ties everything together.
It makes a great meal prep option since quinoa holds up well.
What You’ll Need (Ingredient Highlights)
Quinoa adds a hearty base with plant-based protein.
Romaine lettuce brings freshness and crunch.
Black beans and roasted corn add a classic southwest flavor.
Cherry tomatoes and avocado add brightness and creaminess.
Cotija cheese (optional) adds a salty, tangy finish.
The cilantro-lime dressing balances citrus, spice, and herbs for a zesty kick.
Pro Tips Before You Start
Cook quinoa in broth instead of water for extra flavor.
Make sure lettuce is completely dry before tossing to keep the salad crisp.
Add avocado just before serving so it doesn’t brown.
Don’t over-blend the dressing once the oil is added to avoid bitterness.
How to Make Southwest Quinoa Salad
Step 1 – Cook the quinoa
Rinse quinoa well and cook in broth. Let it cool completely before using.
Step 2 – Prep the lettuce
Wash, dry, and chop romaine into thin ribbons for maximum crunch.
Step 3 – Prep the veggies
Dice red onion, bell pepper, halve cherry tomatoes, and dice avocado.
Rinse black beans and prepare roasted corn.
Step 4 – Make the dressing
Blend lime juice, zest, cilantro, jalapeño, vinegar, mustard, sugar, salt, and pepper.
Slowly drizzle in olive oil and pulse until just emulsified.
Step 5 – Assemble the salad
Combine cooled quinoa, lettuce, beans, corn, tomatoes, pepper, onion, and avocado. Toss with dressing.
Step 6 – Garnish and serve
Top with cotija cheese if desired and serve immediately.
What to Serve It With
Serve with grilled chicken or shrimp for added protein.
Pair with tortilla chips and salsa for a Tex-Mex inspired meal.
Enjoy as a side dish to tacos, enchiladas, or fajitas.
Variations / Substitutions
Use baby spinach instead of romaine for a softer green.
Swap black beans for pinto beans or chickpeas.
Use feta if you can’t find cotija cheese.
Add diced mango or pineapple for a sweet twist.
Storage & Leftovers
Store undressed salad in an airtight container in the fridge for up to 3 days.
Keep dressing separate and add just before serving to avoid soggy lettuce.
Avocado is best added fresh each time.
FAQs
Can I make this salad ahead of time?
Yes, just store the salad and dressing separately and combine before serving.
Is this salad vegan?
It is vegan if you omit the cheese or replace it with a dairy-free alternative.
Can I use frozen corn?
Yes, just thaw and roast lightly before adding.
What type of quinoa works best?
White, red, or tri-color quinoa all work great—choose your favorite.
Can I add protein to make it a full meal?
Yes, grilled chicken, shrimp, or tofu pair well.
Is the dressing spicy?
It has a mild kick from jalapeño, but you can adjust the heat.
Final Thoughts
This southwest quinoa salad is the perfect blend of freshness, texture, and zesty flavor.
It’s wholesome enough for a main dish yet versatile enough as a side.
Once you try it, you’ll want to add it to your weekly rotation.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.