An easy southwest quinoa salad with black beans, grape tomatoes, jalapeño, red onion, cotija, fire roasted corn, avocado, and lime vinaigrette. This flavorful salad can be made up to a day in advance, and is ideal for summer potlucks and barbecues.
This post is sponsored by Bob’s Red Mill.
Since developing today’s recipe, this southwest quinoa salad has made an appearance in my kitchen more times than I count. Every time that I prepare it, I’m just as thrilled to reach into the refrigerator and pull out the leftovers.
On its own, this quinoa salad makes for a delicious, balanced, and nutritious meal. It can also be served as a side dish with dinner (another reason to whip up a batch immediately!) or prepared up to a day in advance and taken to summer potlucks or barbecues!
Not only does it hold up extremely well (it actually tastes best after the flavors have had time to macerate together!), but it’s zesty and bursting with summer flavor. Juicy grape tomatoes, black beans, jalapeño, fire roasted corn, cilantro, red onion, ground cumin, avocado, salty cotija cheese, and a simple fresh lime juice vinaigrette.
So simple, yet so delicious.
As you can probably tell, the base of the salad is cooked quinoa. This recipe is part of a year-long partnership (and one of my favorite long-term partners) with Bob’s Red Mill, my favorite source for whole grains, flours, and cereals.
This spring, we prepared a decadent lemon coconut cake with fresh berries. This time, we’re going zesty and savory with their organic white quinoa. I’ve even included a new cooking video below too!
