Go Back
Southwest Quinoa Salad: A Fresh and Flavorful One-Pan Dish
Emily

Southwest Quinoa Salad: A Fresh and Flavorful One-Pan Dish

A warm, zesty one-pan salad combining fluffy quinoa, crisp red bell pepper, tender black beans, and fresh lime dressing. Packed with Southwest spices and vibrant produce, this vegetarian recipe offers a satisfying blend of textures and nutrients for quick weeknight meals or elegant summer gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Southwest Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1 cup quinoa, rinsed and drained
  • 1 ¾ cups low sodium vegetable broth
  • 1 cup canned corn, drained
  • 15-ounce can black beans, rinsed and drained
  • 1 red bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1 jalapeño, seeded and minced
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1 tablespoon chopped cilantro
  • ½ teaspoon salt

Method
 

  1. Heat olive oil in a large skillet over medium heat
  2. Add minced garlic and sauté for 1 minute until fragrant
  3. Add quinoa and stir to coat with oil
  4. Pour in vegetable broth and bring to a boil
  5. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is cooked
  6. While quinoa simmers, combine corn, black beans, bell pepper, cherry tomatoes, jalapeño, cumin, and lime juice in a large bowl
  7. When quinoa is done, uncover and let cool slightly
  8. Mix cooked quinoa into the bowl with veggies and beans
  9. Stir in chopped cilantro and season with salt to taste
  10. Serve warm from the pan or cold after refrigerating for at least 30 minutes

Notes

For vegan version, skip optional cheese additions
Add grilled chicken or shrimp for protein boost
Use spring onions or green onions if jalapeños are unavailable
Fresh herbs like parsley make a good cilantro substitute
Freezes well in airtight containers for 1 month