Introduction

This Southwest Quinoa Salad is a vibrant, protein-packed dish perfect for a light lunch or a colorful side. With black beans, garbanzo beans, fresh vegetables, and a hint of lime, it’s refreshing and easy to prepare.

Southwest Quinoa Salad Recipe - Recipe Image

Ingredients

2 cups of cooked quinoa
15 ounces of black beans (drained)
15 ounces of garbanzo beans (drained)
½ cup of finely diced red onion
½ cup of finely diced red bell pepper
1 cup of halved cherry or grape tomatoes
¼ cup of minced cilantro
Salt to taste (about 1 to 2 teaspoons)
Juice of a lime (optional)

Instructions

Step 1: In a large bowl, combine the cooked quinoa, black beans, garbanzo beans, red onion, red bell pepper, cherry tomatoes, and cilantro.
Step 2: Add salt to taste and squeeze in the lime juice if using. Mix well to combine all the flavors.
Step 3: Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.

Tips & Variations

For extra crunch, add diced avocado or toasted pepitas just before serving.
Swap the black or garbanzo beans with kidney beans or corn for a different flavor profile.
If you prefer a spicier salad, add finely chopped jalapeño or a pinch of chili powder.
Use fresh lime juice for the best flavor, and add it just before chilling to preserve brightness.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It tastes best when served chilled. If the salad thickens, you can add a splash of water or lime juice to loosen it up before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quinoa that is not freshly cooked?

Yes, you can use leftover or pre-cooked quinoa for convenience. Just ensure it’s cooled before mixing with the other ingredients.

Is this salad gluten-free?

Yes, all the ingredients in this Southwest Quinoa Salad are naturally gluten-free, making it a great option for gluten-sensitive diets.

Southwest Quinoa Salad Recipe

Print Recipe

★★★★★

4.9 from 111 reviews

A vibrant and nutritious Southwest Quinoa Salad featuring cooked quinoa, black beans, garbanzo beans, fresh vegetables, cilantro, and a zesty lime juice dressing. This salad is perfect as a healthy side dish or a light main meal, offering a refreshing blend of flavors and textures that celebrate Southwestern cuisine.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes plus chilling time
Yield: 4 to 6 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Southwest American
Diet: Vegan

Ingredients

Scale

Salad Ingredients

2 cups cooked quinoa
15 ounces black beans, drained
15 ounces garbanzo beans (chickpeas), drained
½ cup finely diced red onion
½ cup finely diced red bell pepper
1 cup halved cherry or grape tomatoes
¼ cup minced cilantro
Salt, to taste (about 1 to 2 teaspoons)
Juice of 1 lime (optional)

Instructions

Combine Ingredients: In a large bowl, add the cooked quinoa, drained black beans, and drained garbanzo beans. Then incorporate the finely diced red onion, red bell pepper, halved cherry or grape tomatoes, and minced cilantro, stirring gently to mix all components evenly.
Season and Chill: Add salt to taste, approximately 1 to 2 teaspoons, and squeeze the juice of one lime over the salad if using. Mix everything together thoroughly, then cover the bowl and chill in the refrigerator to allow the flavors to meld, ideally for at least 30 minutes before serving.

Notes

For added heat, consider adding diced jalapeño or a pinch of cayenne pepper.
This salad can be prepared a day ahead which enhances the flavor blending.
Use fresh lime juice rather than bottled for the best taste.
Optional additions include diced avocado or a sprinkle of shredded cheese for variation.
Make sure quinoa is fully cooled before mixing to prevent sogginess.

Keywords: Southwest Quinoa Salad, quinoa salad, black bean salad, healthy salad, vegan salad, gluten free salad, easy salad recipe