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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!
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If you’re looking for a vibrant, flavourful healthy salad 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 has become one of my favourite salads to meal prep along with my Mediterranean Chickpea Salad, Greek Farro Salad and Quinoa Edamame Salad.
This Southwest Quinoa Salad recipe is made with good-for-you ingredients like avocado, mango and black beans. Serve this salad on its own or with alongside some air-fryer tortilla chips or Black Bean and Corn Quesadillas.
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! Also try this Kale Pasta Caesar Salad for another hearty lunch salad.
- 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.
Key Ingredients
- Quinoa– You can use white quinoa, red quinoa or mixed coloured quinoa for this recipe. I recommend cooking the quinoa in advance to give it time to cool down before adding it t the salad.
- Black beans– I use canned for convenience, but dried and cooked beans work too. If you need to use up more black beans try making a batch of Vegan Black Bean Soup that would pair perfectly with this salad!
- Mango– Make sure to use a fresh ripe mango in this recipe. If you have extra mangos use it to make a batch of Mango Chia Pudding.
*This is just a recipe overview The full recipe and measurements can be found below in the recipe card.
How To Make A Southwest Quinoa 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.
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.
Step 3: Serve the salad as is or season with additional salt and pepper and more dressing if desired.
How To Store
Store the salad in an airtight container in the fridge for up to 4 days. For best results, store the dressing separately and mix it in just before serving. If using avocado, add it fresh to avoid browning.
Jess’s Tips
- Adjust the spice level – Remove the seeds and white membrane from the jalapeño for a milder flavour, or leave them in if you like extra heat.
- Add avocado fresh – If you’re meal prepping, wait to add the avocado until just before serving to keep it from browning. If you have leftover avocado try freezing it and using it in this Avocado Mango Smoothie.
- Store the dressing separately – Toss the salad with dressing right before serving to keep everything crisp and fresh.
- Fluff the quinoa – Let quinoa cool completely and fluff it with a fork to avoid clumping in the salad.
- Customize it – Add in any veggies you love or top with protein like grilled chicken, crispy air-fryer tofu or shrimp.
- Add fresh herbs – Add some fresh cilantro right before serving for a boost of fresh flavour.
Frequently Asked Questions
Yes! This salad is perfect for meal prep. Store the salad and dressing separately in airtight containers in the refrigerator for up to 4 days. Add avocado just before serving to maintain its freshness.
Absolutely. You can substitute it with other grains like brown rice, farro, or couscous, depending on your dietary preferences.
Try These Salad Recipes Next!
If you tried this Southwest Quinoa Salad or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!
Southwest Quinoa Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer, Side
- Method: Mix
- Cuisine: American
- Diet: Vegetarian
Description
This Southwest Quinoa Salad is loaded with veggies, mangos and a delicious Southwest chilli lime dressing!
Ingredients
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
- Cook the quinoa according to package directions, let cool completely.
- Add the quinoa and the rest of the salad ingredients to a large bowl.
- To make the dressing, mix the dressing ingredients together in a small bowl or jar.
- Pour into the salad and toss everything together. Season with salt and pepper.
Notes
- Remove jalapeño seeds for less heat, or leave them in for extra spice.
- Add avocado just before serving to keep it fresh.
- Store dressing separately and toss right before eating.
- Add your favourite veggies or protein like tofu, chicken, or shrimp.
- Store in the fridge up to 4 days.
Nutrition
- Serving Size: 1/6th recipe
- Calories: 280
- Sugar: 8g
- Fat: 14g
- Carbohydrates: 35g
- Fiber: 6.6g
- Protein: 8g
Aaaaaaamazing!! Will be making this over and over….AND OVER AGAIN!! Delicious, refreshing and healthy!
Yay! So happy you love the recipe as much as I do!
This was delicious and very filling. I used canned corn and skipped the avocado cause I didn’t have one. Another winner that’s going into the recipe rotation.
Thanks Lauren! So happy you enjoyed it 🙂