Southwest Quinoa Salad
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.
What is Quinoa?
Quinoa (pronounced KEEN-wah) has been a staple in my pantry for years. Although it’s technically a seed and pseudocereal, quinoa is my favorite “grain” of choice for cold salad preparations for a few reasons.
Firstly, it cooks extremely quickly. Secondly, once cooked it transforms into a soft, fluffy grain that absorbs other flavors incredibly well.
Since quinoa is not part of the wheat family (it is part of the amaranth family, and is closely related to spinach!), it’s also naturally gluten free.
Quinoa is a nutritional powerhouse! It knocks almost every other traditional whole grain out of the park. It is a complete protein (which means it offers all nine essential amino acids) and is high in dietary fiber, protein, iron, and potassium.
I also happen to love it! We often cook up a batch of it on the weekends and add the leftovers to various dishes throughout the week. It’s texture and mild flavor is universally appealing to even the pickiest of eaters.
How to Properly Cook Quinoa:
There are a few important steps and tricks for cooking quinoa properly. Once harvested, quinoa grains have a natural coating called saponin, which if not rinsed off properly, can impart a soapy, bitter flavor to cooked quinoa.
One reason why I love Bob’s Red Mill organic quinoa even more is that they pre-rinse the quinoa for you, which means that you can technically skip this step and just start cooking!
Unlike rice (where you combine the grains with cold water, bring it to a boil, simmer, and cover), you’ll want to cook quinoa a bit differently. The best method for producing fluffy, properly cooked quinoa is to use a 2:1 ratio (water to quinoa) and bring a pot of water to boil first, then add the quinoa, reduce it to a simmer, cover, and continue cooking until the liquid is absorbed.
I’ve outlined the details of this method in the recipe below, but this ensures that each quinoa grain cooks evenly (without undercooking or worse, becoming mushy!). If quinoa is cooked properly, the individual grains should be fluffy and pop open to reveal a little white tail.
How to Cool Quinoa Quickly for Salads or Cold Preparations:
When meal-prepping or using it for cold applications, such as this southwest quinoa salad, the best way to cool quinoa quickly is to immediately transfer it to a large sheet pan.
Distributing the grains into an even thin layer (without compressing them) not only allows the quinoa to cool quickly (it will only take about 15 minutes if done this way!), but it also ensures that the quinoa at the bottom of the pot won’t overcook as it’s sitting off the heat.
This is my favorite trick for cooling all grains – keep it in your back pocket, you’ll end up turning to it often!
Why You’ll Love this Southwest Quinoa Salad:
Once the quinoa has cooked and cooled, the rest of this salad comes together in minutes! You’ll simply whisk up the dressing, combine the quinoa and other ingredients into a large bowl, pour on the vinaigrette, and gently mix.
The tomatoes, red onion, fire roasted corn (I use frozen, as an easy shortcut!), and cilantro add freshness to each bite. The black beans add heft and heartiness. The jalapeño provides a touch of heat. The Mexican cotija cheese adds just the right amount of funky saltiness, and the smoky cumin lime vinaigrette gives it a bright, acidic flavor.
Since avocado will oxidize quickly, I add it just before serving, along with another squeeze of fresh lime juice and a sprinkling of chopped cilantro. Hope you love this salad as much as I do!
Leftovers can be stored in an airtight container in the fridge and kept for up to 3 to 5 days. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For the Quinoa:
For the Vinaigrette:
For the Salad:
Tips for Success:
Serving Size: 1
Amount Per Serving: Calories: 308 Total Fat: 15g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 12mg Sodium: 641mg Carbohydrates: 36g Fiber: 7g Sugar: 3g Protein: 10g
Leftovers can be stored in an airtight container in the fridge and kept for up to 3 to 5 days.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.