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large glass bowl of southwest quinoa salad

Southwest quinoa salad

Healthy, delicious and easy southwest quinoa salad. Great lunch to meal prep and take with you every day. Goes great over romaine lettuce or massaged kale
5 from 2 votes
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Course: Salad
Cuisine: American
Keyword: avocado, black beans, quinoa, Salad, southwest
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Servings: 6
Calories: 402kcal
Author: Maria

Ingredients

  • 2 cups uncooked quinoa (rinsed)
  • 1.5 tsp veggie bouillon paste OR 1 veggie bouillon cube (can also use ½ tsp of salt)
  • 2 cups water
  • 1 can black beans (drained and rinsed)
  • ½ avocado
  • handful of cherry tomatoes
  • ½ red onion
  • large handful of cilantro
  • 1 cup frozen sweet corn (rinse under warm water)
  • 1 tbsp olive oil
  • ½ cup lime juice
  • Salt to taste

Instructions

  • Rinse off the quinoa (helps get rid of the bitter taste)
  • Put 2 cups of quinoa, 2 cups of water and 1.5 tsp of veggie bouillon paste in a pressure cooker and cook on high for 4 minutes. Quick release when done (directions for stovetop and rice cooker in notes section below)
  • Let quinoa cool for 10-15 minutes. While you wait:
  • Chop up your tomatoes, onions and avocado into the same bite-sized pieces.
  • Chop up cilantro and rinse frozen corn under warm water to thaw
  • Mix together all ingredients in a bowl and cover with the juice of two limes and one tablespoon of olive oil.
  • Salt to taste
  • Tastes great by itself, or over chopped romaine lettuce or kale massaged with some avocado and salt. Add in some cooked beats for even more flavor and nutrients

Video

Notes

To cook quinoa on the stove top
2 cups of quinoa, 4 cups of water and 1.5 tsp of veggie bouillon paste (or ½ tsp of salt)
Bring to a simmer and keep the lid off. Cook until water is absorbed - about 10-15 minutes.
Turn off heat and cover with a lid and let it sit for 5 minutes to fluff up the quinoa
To cook quinoa in a rice cooker:
2 cups of quinoa, 4 cups of water and 1.5 tsp of veggie bouillon paste (or ½ tsp of salt)
Close the lid and let the rice cooker do its magic.
Let it sit for 5 minutes in the rice cooker after it's done to fluff up the quinoa
Tastes great by itself, or over chopped romaine lettuce or kale massaged with some avocado and salt. Add in some cooked beats for even more flavor and nutrients
I also sometimes love adding english cucumber, bell peppers or olives

Nutrition

Nutrition Facts
Southwest quinoa salad
Amount per Serving
Calories
402
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Sodium
 
252
mg
11
%
Potassium
 
1291
mg
37
%
Carbohydrates
 
68
g
23
%
Fiber
 
12
g
50
%
Sugar
 
10
g
11
%
Protein
 
16
g
32
%
Vitamin A
 
1570
IU
31
%
Vitamin C
 
78
mg
95
%
Calcium
 
81
mg
8
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.