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This chilled Southwestern Quinoa Salad is the perfect (easy) recipe!  You can use it as a main dish or as a side dish.  If you are just starting on your Clean-Eating journey, check out this post about How to start eating clean.  

In an effort to eat a healthy diet and enjoy lots of different recipes, I always try new recipes & then I share my favorite Clean Eating Recipes.   

Best Chilled Southwestern Quinoa Salad Ever!

I have ended up becoming quite a fan of quinoa and now make it multiple times per month. Quinoa is a great gluten-free option and packs a lot of punch with all 9 essential amino acids! Does it contain lots of protein, fiber, and iron…what’s not to love? 

I love any kind of Mexican or Southwestern food so when you combine that with quinoa, I’m SOLD and I think you will be too!

How do you make Chilled Southwest Quinoa Salad? 

This recipe is easy to make & it takes no time at all.  In a 30 minute time frame, you’ll be prepping, making & enjoying this dish!

Before I go onto the recipe, I want to let you know that while this recipe is for spring and summer weather, I love it anytime.  

A bowl of food on a plate, with Quinoa and Salad
This light, chilled salad will leave you feeling satisfied but not too full. I hope you enjoy this healthy recipe for Southwestern Quinoa Salad as much as I do.

Ingredients to make Southwest Quinoa Salad: 

A bowl filled with different types of food on a table, with Quinoa and Salad

  • 1 cup dry quinoa
  • 2 cups of water
  • 1 (15 oz.) can black beans
  • 1 (15 oz.) can reduced-sodium whole kernel corn
  • 1 large orange bell pepper, chopped
  • 1/2 pint grape tomatoes sliced 
  • 1 c scallions, sliced
  • 1 c fresh cilantro, chopped
  • 1/4 c extra virgin olive oil
  • juice of 1 large lime (2 T “Real Lime”)
  • 1 t pepper
  • 2 t garlic powder
  • 1 T chili powder

Directions for making the Quinoa Salad:

This is the easiest meal prep you’ll see all week! 😉

First, just cook the quinoa as directed on the package.  This usually requires rinsing the quinoa and bringing it to a boil unless you make it in an instant pot.

Once the quinoa is completely cooked, fluff the quinoa with a fork and set it aside to cool.

Drain the black beans (be sure that they are rinsed and drained well before adding them).  Drain the corn, as well.    I use a colander to do this because it makes it easy to rinse thoroughly with cold water once I’ve drained them.

Pat them dry, in the colander, with a paper towel and pour the beans and corn into a large bowl.   

A bowl of food on a plate, with Quinoa and Salad
Next, you will add the chopped orange bell pepper, sliced grape tomatoes, sliced scallions, and chopped cilantro.  

In a small bowl, whisk together the olive oil, lime juice, black pepper, garlic powder, and chili powder. 

Pour the dressing over the salad, and toss well.

A bowl of food on a table, with Quinoa and Salad

Add the cooled quinoa to the salad and toss well, making sure that the salad is evenly coated with the dressing.  Season to taste with additional black pepper, garlic powder, or chili powder. 

Refrigerate and serve chilled.

A bowl of food on a table, with Quinoa and Salad

That’s it!   It’s delicious & easy to make.  

Grab a spoon & dig in! 

A plate of food with corn with Quinoa and Salad

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3.77 from 17 votes

Chilled Southwest Quinoa Salad

This Chilled Southwestern Quinoa Salad is the best salad you've ever eaten! It's plant-based, clean-eating at its best! Enjoy!

Ingredients 

Ingredients:

  • 1 cup dry quinoa
  • 2 cups water
  • 1 15 oz. can black beans
  • 1 15 oz. can reduced sodium whole kernel corn
  • 1 large orange bell pepper chopped
  • 1/2 pint grape tomatoes sliced I omitted these
  • 1 c scallions sliced
  • 1 c fresh cilantro chopped
  • 1/4 c extra virgin olive oil
  • juice of 1 large lime 2 T “Real Lime”
  • 1 t pepper
  • 2 t garlic powder
  • 1 T chili powder

Instructions 

  • Cook quinoa as directed on package. Once the quinoa is completely cooked, fluff the quinoa with a fork and set it aside to cool.
  • Drain the black beans and the corn in a colander and rinse thoroughly with cold water.
  • Pat dry with a paper towel and pour the beans and corn into a large bowl.
  • Add chopped orange bell pepper, sliced grape tomatoes, sliced scallions, and chopped cilantro.
  • In a small bowl, make dressing by whisking together the olive oil, lime juice, black pepper, garlic powder, and chili powder.
  • Pour the dressing over the salad, and toss well.
  • Add the cooled quinoa to the salad and toss well, making sure that the salad is evenly coated with the dressing.
  • Season to taste with additional black pepper, garlic powder, or chili powder.
  • Refrigerate and serve chilled.

Additional Info

Tried this recipe?Mention @yourmodernfamily or tag #yourmodernfamily!

 

Hi there!

I’m Becky, a former elementary school teacher turned certified child development therapist and blogger. I work at home with my husband and together we are raising (and partially homeschooling) our four children in the Carolinas. I love diet coke, ice cream, and spending time with my family.

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6 Comments

  1. This sounds so wonderful! I am going to have to try it! Today I think!

  2. I would recommend toasting the quinoa for 20-30 minutes in a 200 degree oven. It gives the grain a nutty flavor.

    Definitely rinse well before cooking to avoid the bitter taste!