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Southwest Quinoa Salad

This recipe is perfect for a make-ahead dinner or to meal prep your lunches for the week! I love making this meal when I don't want to cook meat, but still want a balanced meal with protein and vegetables.


  • 1 cup quinoa

  • 1 15-oz. can of corn, drained

  • 1 15-oz. can of black beans, rinsed and drained

  • 1 red bell pepper, chopped

  • 4 green onions, sliced

  • 2 Roma tomatoes, chopped


  • 1/4 cup lime juice

  • 2 Tbsp olive oil

  • 1 Tbsp honey

  • 1 teaspoon chili powder

  • 1/2 teaspoon cumin

  • salt and pepper, to taste


  1. Cook your quinoa according to the package instructions. I do mine in the Instant Pot with 1 1/2 cups of water for 1 minute with 10 minutes natural release.

  2. Move the quinoa to a large bowl to cool and add the corn, beans, bell pepper, green onions, and tomatoes.

  3. In a smaller bowl, whisk the dressing ingredients together. Pour into the salad bowl and mix together.

  4. Add salt and pepper to taste. I usually end up adding at least half of a teaspoon of salt.

  5. Serve immediately or chill in the fridge for a couple of hours (I prefer it cold). If stored in an airtight container, it should last for at least a week.

Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.

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1 Comment

Dec 30, 2021

one of the best dishes for quick lunches throughout the week! I love this because it tastes so fresh, and lasts quite a while.

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