Southwestern Quinoa Salad

This is my go-to meal. Quinoa always wins in my book. If I know I will have a busy week, I will make this on a Sunday and eat it for just about every meal that week. Yeah, it’s that good. It keeps well in the fridge for about 6-7 days (without the avocado).

My favorite thing about this recipe is that you can add any protein you would like. I usually keep the salad separate from the protein so I can mix and match depending on what I want that day! Grilled chicken or shrimp goes great with it. Hope ya’ll like it as much as I do!


Southwestern Quinoa Salad

Makes about 8-10 servings


  • 1 cup quinoa, dry (about 3 cups cooked)

  • 1 can low-sodium black beans, drained and rinsed

  • 1 can corn, drained

  • 1 medium scallion, diced

  • 1 red bell pepper, chopped

  • 1 plum tomato, diced

  • 1 avocado (only use when ready to eat)

  • 3 tbsp Extra Virgin Olive Oil

  • Juice of 1 lime

  • Salt and pepper to taste


  1. Rinse quinoa. Combine quinoa and 2 cups of water in an uncovered saucepan and bring to a boil. When it begins to boil, lower the temperature to a simmer and cover. Allow to cook for 15 minutes or until all the water is absorbed. Let cool in saucepan for about 5 minutes.

  2. In a large bowl, mix together black beans, corn, scallion, bell pepper and tomato. Add quinoa and mix well.

  3. In a small bowl, mix together the extra virgin olive oil, lime juice, salt and pepper. Pour the liquid mixture into the large bowl and mix well.

  4. Add sliced avocado on top and serve with a protein of your choice.

Nutrition: 235 calories, 1o grams fat, 7 grams protein


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