Southwest Quinoa Salad


"This flavorful Southwest Quinoa Salad is easy to make with ingredients you probably already have! It’s vegan, gluten-free, super tasty and will be perfect for BBQs, potlucks, picnics and makes a great plant-based meal or side dish."

- Debra Klein


Salad Ingredients: - Dry Quinoa - Black Beans - Frozen Corn - Frozen Shelled Edamame - Red Pepper - Cilantro - Shallot Dressing Ingredients: - Lime Juice - Orange Juice - Olive Oil - Cumin - Garlic Powder

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Make The Quinoa

Rinse, drain and add to small saucepan with 1 ½ cups water. Bring to a boil, reduce heat to a low simmer, cover and cook until water has been absorbed, about 15 minutes.

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Make The Dressing

Place all dressing ingredients into a bowl and whisk together. OR, place everything in a jar with tight fitting lid. Shake until fully mixed

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Combine The Ingredients

Prepare veggies for salad: Rinse and drain beans, dice red pepper, mince shallot and roughly chop cilantro. Place veggies into a large bowl, along with corn and edamame.

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Serve & Enjoy

Serve at room temperature or cold. Prepared quinoa salad will stay good in the fridge for up to a week. Store remaining dressing separately in the fridge. Before serving, stir well and add more dressing, if desired.

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Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.