Go Back
- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 red bell pepper, diced - 1 small red onion, finely chopped - 1 jalapeño, seeded and minced - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1/4 cup fresh cilantro, chopped - 3 tablespoons lime juice - 2 tablespoons olive oil - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste For the Spicy Southwest Quinoa Salad, I focus on fresh and vibrant ingredients. Quinoa serves as a nutritious base. The vegetable broth adds depth of flavor. Black beans offer protein and fiber, while corn brings sweetness. Diced red bell pepper adds crunch and color. Next, I incorporate more texture. The small red onion gives a mild bite. A minced jalapeño enhances the heat for a spicy kick. Halved cherry tomatoes pop with juiciness, and diced avocado lends creaminess. Finally, fresh cilantro ties it all together with an herbal note. The dressing is simple yet zesty. Lime juice brightens the salad. Olive oil adds richness, and cumin with smoked paprika brings warmth. A sprinkle of salt and pepper rounds out the flavors. Check out the Full Recipe for detailed steps on mixing these ingredients into a delicious meal. - Combine rinsed quinoa and vegetable broth in a medium saucepan. - Bring to a boil, then simmer, cover, and cook for 15 minutes. Let the quinoa absorb the broth until fluffy. This step is key for great flavor. - In a large bowl, combine black beans, corn, red bell pepper, onion, jalapeño, tomatoes, and avocado. - Stir in the cooled quinoa. This mix creates a colorful and tasty base. - Whisk together lime juice, olive oil, cumin, smoked paprika, salt, and pepper. - Pour the dressing over the salad and toss. This dressing adds a zesty kick. - Gently fold in chopped cilantro. - Allow the salad to rest for at least 15 minutes. Resting helps flavors blend well. For the full recipe, check the earlier section! Enjoy your fresh and spicy salad! - Use fresh ingredients for the best taste. - Allow the salad to rest to let flavors meld. Using fresh ingredients makes a big difference. Fresh veggies pop with flavor and texture. Ripe tomatoes, crunchy peppers, and zesty cilantro bring life to the dish. A few minutes of rest after mixing lets the flavors blend. This step makes each bite even tastier. - Select ripe avocados for creaminess. - Optionally, add nuts or seeds for crunch. Ripe avocados add a smooth creaminess that complements the salad's other textures. Choose ones that yield slightly when pressed. For a fun twist, consider adding nuts or seeds. Toasted pumpkin seeds or chopped walnuts add a great crunch. - Serve chilled or at room temperature. - Garnish with cilantro and lime wedges. This salad is versatile. Serve it chilled for a refreshing meal or at room temp for a casual vibe. Garnishing with fresh cilantro and lime wedges adds a bright finish. It not only looks good but also enhances the flavor. For the full recipe, check out the instructions above. {{image_2}} You can keep the salad vegan by using the original ingredients. This salad is already packed with flavor and nutrients. If you want more protein, consider adding tofu. Tofu absorbs flavors well, making it a great choice. If you eat meat, try adding grilled chicken or shrimp. These options will enhance the protein content. Black olives are another tasty addition for flavor. They add a salty kick that pairs well with the other ingredients. Want to switch things up? Substitute lime juice with lemon juice for a fresh twist. This change brightens the salad in a new way. You can also add spices like chili powder for extra heat. Adjust the spice level to fit your taste. To keep your Spicy Southwest Quinoa Salad fresh, store it in an airtight container. This helps keep out air and moisture. The salad tastes best when eaten within three days. After that, the flavors may fade, and the veggies may get soggy. If you need to save it for later, you can freeze the salad. However, freezing can change the texture of some ingredients. To thaw, place it in the fridge overnight. Before serving, stir it well to mix the flavors. Meal prepping is a smart way to save time. Make a double batch of the salad for easy lunches or dinners. Store the dressing in a separate container to keep the salad crisp. Combine everything right before you eat to enjoy the best taste. For the full recipe, refer to the complete guide above. The total time to make this salad is 30 minutes. You’ll spend about 15 minutes prepping the ingredients. This recipe serves 4 to 6 people, so it’s perfect for sharing. Yes, you can make this salad ahead of time. Just store it in the fridge. The flavors will blend well if you let it sit for a few hours or even overnight. If you don’t have quinoa, try brown rice or farro. Both options have a nice texture and flavor. They work well with the other ingredients in the salad. Yes, this salad is gluten-free. All the ingredients used are naturally gluten-free. This makes it a great choice for anyone with gluten sensitivities. You can boost the protein by adding canned chickpeas or grilled chicken. Feta cheese also adds a nice touch. Each option complements the salad's flavors well. For the full recipe, check out the detailed instructions and ingredients list. This blog post covered everything you need to know about Spicy Southwest Quinoa Salad. You learned about its key ingredients, step-by-step instructions for making it, and tips for enhancing flavor and texture. Remember, you can tweak this recipe to fit your taste, whether it's adding protein or trying new spices. Simple storage tips help you enjoy leftovers easily. This salad is fresh, tasty, and perfect for any meal. Try it out and enjoy a healthy, flavorful dish!

Spicy Southwest Quinoa Salad

Discover the deliciousness of Spicy Southwest Quinoa Salad! This vibrant dish combines fluffy quinoa, black beans, fresh vegetables, and zesty lime for a refreshing meal that's perfect for any occasion. In just 30 minutes, you can whip up a healthy salad that's bursting with flavor. Ready to impress your taste buds? Click to explore the full recipe and elevate your mealtime with this colorful and nutritious salad!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 red bell pepper, diced

1 small red onion, finely chopped

1 jalapeño, seeded and minced

1 cup cherry tomatoes, halved

1 avocado, diced

1/4 cup fresh cilantro, chopped

3 tablespoons lime juice

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Instructions
 

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.

    In a large mixing bowl, combine the black beans, corn, diced red bell pepper, chopped red onion, minced jalapeño, halved cherry tomatoes, and diced avocado.

      Once the quinoa is cooled, stir it into the mixing bowl with the vegetables.

        In a small bowl, whisk together lime juice, olive oil, cumin, smoked paprika, salt, and pepper. Pour the dressing over the quinoa salad and toss to combine thoroughly.

          Gently fold in the chopped cilantro and adjust seasoning if needed.

            Allow the salad to rest for at least 15 minutes to let the flavors meld.

              Prep Time: 15 mins | Total Time: 30 mins | Servings: 4-6

                - Presentation Tips: Serve chilled in a large clear bowl to showcase the vibrant colors. Garnish with additional cilantro and lime wedges for an extra touch.