This Southwest Quinoa Salad comes together in just 30 minutes and is topped off with a delicious chilli lime dressing for a healthy gluten-free salad you won’t be able to get enough of!

Southwest quinoa salad in a white bowl with a wooden spoon in it

This recipe was originally posted in July 2020. It’s been updated since to make it even better!

Healthy Southwestern Quinoa Salad

If you’re looking for a vibrant, flavorful, and healthy dish that’s perfect for any occasion then you will love this Southwest Quinoa Salad! This wholesome salad is loaded with fresh ingredients, zesty spices, and topped with a chili lime dressing that will leave you craving more.

This Southwest Quinoa Salad recipe is healthier than your average Southwest salad and features good-for-you ingredients like avocado, mango and black beans. Serve this salad on its own or with a side of air-fryer tortilla chips!

Why You’ll Love This Recipe

  • Nutrient-packed: Quinoa, black beans, and fresh veggies make this salad rich in protein, fiber, and vitamins making it perfect for a filling lunch!
  • Vibrant flavours: The combination of sweet mango, spicy jalapeño, and tangy dressing creates an explosion of flavours.
  • Versatile: This salad is perfect for a light lunch, side dish, or meal prep option.
  • Gluten-free & vegetarian-friendly: This quinoa salad is suitable for various dietary needs and can be easily modified. (Feel free to leave out or change any of the ingredients!)

Quinoa Salad Key Ingredients

Salad

  • Quinoa: The star ingredient. You can use any colour quinoa for this recipe.
  • Black beans: I use canned for convenience, but dried work too.
  • Red pepper: Adds a crisp, fresh crunch. You can use any colour bell pepper.
  • Jalapeño pepper: Brings a bit of heat to the salad.
  • Mango: Make sure to use a ripe one for a touch of sweetness!
  • Corn: Fresh or canned both work well.
  • Red onion: Adds a sharp bite to balance the flavours.
  • Avocado: Offers a creamy, smooth texture.
  • Almonds: Slivered and toasted for a satisfying crunch.
  • Cilantro: Brings fresh, herbaceous notes to the salad.

Dressing

  • Olive oil: The base of the dressing. Any neutral oil will work.
  • Lime juice: Adds acidity and brightness to the dressing.
  • Honey: Balances the flavour of the dressing with a hint of sweetness.
  • Dijon mustard: Helps bind the dressing together.
  • Chili powder: Adds warmth and flavour.
  • Cumin: Adds a smoky, earthy flavour.
  • Salt: Enhances the overall taste.

*This is just a recipe overview The full recipe and measurements can be found below in the recipe card.

How to make this southwest salad

Step 1

Cook the quinoa according to package directions and let cool. Cut and chop up the salad ingredients and add them all to a bowl with the quinoa.

Tip: you can use leftover quinoa from your refrigerator for this recipe!

A large mixing bowl with quinoa, black beans, corn, avocado, jalapeno, red onions, mango, almonds, red pepper and cilantro in it

Step 2

If serving the salad right away, pour the dressing onto the salad and toss everything together until evenly coated. If serving later keep the dressing on the side.

Salad dressing being poured into a bowl of quinoa salad

Step 3

Serve the salad as is or season with additional salt and pepper and more dressing if desired.

A bowl of southwest quinoa salad with two small bowls of salad dressing and toasted almonds on the side

How To Store

  • Dressed: Store in an airtight container in the refrigerator for up to 2 days. The quinoa may absorb some of the dressing over time, so you might need to add extra lime juice or olive oil before serving.
  • Undressed: If you want to keep your salad fresher longer, store the dressing separately. The salad will last for up to 3-4 days undressed. I do recommend adding the avocado to the salad right before serving so it doesn’t brown.

Tips for making this recipe perfectly

  • Cook quinoa in broth: For even more flavour, try cooking the quinoa in broth. This will infuse the quinoa with more taste and make an even tasiter salad!
  • Adjust the heat: Remove the seeds from the jalapeno if you don’t want too much heat. The seeds are the spiciest part.
  • To meal prep: If making this recipe ahead of time or planning on storing it in the fridge, leave out the avocado and add in only when you want to eat to prevent browning. Also only dress the salad when it’s time to serve.
  • Customize: add any additional veggies you love, or serve this salad with your favourite protein like tofu or chicken for a high-protein meal.

Frequently Asked Questions

Can I meal prep this salad?

Yes! This is a great salad for meal prep. However, if meal prepping this salad I recommend storing the dressing separately and only adding the avocado right before serving so it doesn’t brown.

Can I replace the quinoa with a different grain?

Yes. If you prefer to use brown rice, farro or another whole grain you can use them as a substitute for quinoa.

Recipe Video

Try These Quinoa Recipes Next!

A bowl of southwest quinoa salad with a linen napkin on the side

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Southwest Quinoa Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Appetizer, Side
  • Method: Mix
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Southwest Quinoa Salad is loaded with veggies, mangos and a delicious Southwest chilli lime dressing!

Ingredients

Units Scale

Salad

  • 1 cup quinoa (uncooked)
  • 1/2 cup black beans
  • 1 small red bell pepper, chopped
  • 1 jalapeno pepper, chopped
  • 1 mango, peeled and cut into cubes
  • 1 ear of corn, kernels cut off (or 1/2 cup canned corn)
  • 1/4 medium red onion, chopped
  • 1 avocado, cut into cubes
  • 1/4 cup toasted slivered almonds
  • 1 small handful chopped cilantro
  • Salt & pepper to taste

Chilli lime dressing

  • 1/4 cup olive oil
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1 tsp dijon mustard
  • 1/2 tsp chilli powder
  • 1/4 tsp cumin
  • pinch of salt

Instructions

  1. Cook the quinoa according to package directions, let cool completely.
  2. Add the quinoa and the rest of the salad ingredients to a large bowl.
  3. To make the dressing, mix the dressing ingredients together in a small bowl or jar.
  4. Pour into the salad and toss everything together. Season with salt and pepper.

Notes

For even more flavour, try cooking the quinoa in broth. This will infuse the quinoa with more taste.

Remove the seeds from the jalapeno if you don’t want too much heat. The seeds are the spiciest part.

If making this recipe ahead of time or planning on storing it in the fridge, leave out the avocado and add in only when you want to eat to prevent browning. Also only dress the salad when it’s time to serve.

Nutrition

  • Serving Size: 1/8th recipe
  • Calories: 280
  • Sugar: 8g
  • Fat: 14g
  • Carbohydrates: 35g
  • Fiber: 6.6g
  • Protein: 8g