Southwest Quinoa Salad

This recipe for Southwest Quinoa salad is a great side to dish, or can be used as a meal alone. It’s super easy to make and is a great dish to make for the family, yourself or to impress others at a party.

Fun facts about this salad:

  1. The olive oil is a healthy fat that helps your body better absorb the vitamins found in the vegetables.
  2. It is loaded with multiple healthy, disease fighting vegetables.
  3. It is loaded with vegetable protein, which comes from the beans and quinoa.

Did you know? 

Quinoa is often coated with something called Saponin. This gives quinoa a bitter taste. It’s important to rinse quinoa before cooking, in order to remove the Saponin and prevent any bitter or odd flavors. I use a fine strainer called a seive. It has very fine holes which prevents the quinoa from going through the cracks, yet still allows you to wash it. I use a sieve similar to this.

Southwest Quinoa Salad

  • Difficulty: easy
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  • 1 cup quinoa
  • 2 cups water
  • 1 large red bell pepper (or 2 medium red bell peppers)
  • 1/2 cup chopped scallions
  • 1, 15oz can black beans, drained and rinsed
  • 4 roma tomatoes
  • 1/4 cup olive oil
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Juice from 1 lime


  1. Rinse quinoa until water runs clear.
  2. Cook quinoa according to instructions on package. Set aside in large bowl to cool.
  3. Dice the tomatoes, scallions and red bell peppers.
  4. Add the diced tomatoes, scallions and peppers to the cooked and cooled quinoa.
  5. Add the drained and rinsed black beans.
  6. In a separate bowl, combine olive oil, cumin, chili powder, garlic powder, onions powder and lime juice. Mix well.
  7. Pour over quinoa mixture.
  8. Mix until salad is evenly coated.




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3 thoughts on “Southwest Quinoa Salad

  1. […] Here’s my absolute favorite marinade recipe: I made this recipe the other day with intentions to have my husband grill it, however it was pouring down rain! So, I deiced to cook inside on the stove. I used a pan with grill marks (LINK) which gave the chicken the effect of being grilled. This chicken recipe is super versatile and  can be paired with almost anything–refried beans, mexican rice, black beans. I choose to serve it with my Southwest Quinoa salad, and it was the perfect compliment. You can view that recipe by clicking HERE. […]

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