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This southwestern quinoa salad is by far our favorite quinoa salad. With such great depth-of-flavor and a little smoky kick, you definitely won’t be bored with it. It is perfect for packing for lunch or having as a side with dinner. The textures and flavors abound in this salad.
I mixed red and yellow quinoa to get more contrast in the final salad. In my humble opinion, my southwestern quinoa salad came out looking as great as it tasted!
I make another version of this salad that includes delicious cherry tomatoes among other great things. Give it a try too!
Southwestern Quinoa Salad
For the dressing:
- Bring the broth to a boil in a large pot. Add the quinoa and salt, cover, and boil for 10-15 minutes or until all of the liquid has been absorbed. Remove from heat and let cool completely.
- In a small bowl, whisk together the lime juice, cumin, chili powder, chipotle chili powder, vinegar, olive oil and garlic.
- To assemble the salad, place the black beans, corn, onion, red bell pepper, jalapenos, cilantro and quinoa in a large bowl and stir to combine.
- Add in the dressing and toss to coat. Season with salt and pepper and serve, or refrigerate first.
Nutritional values are approximate.