Southwest Quinoa Salad

Southwest Quinoa Salad

If you are tasting quinoa for the first time you are in for a real treat. This salad is a great chance for you and your family to #ChangeYourBuds and reap the benefits of quinoa’s rich plant-based protein and high fiber. Quinoa makes a hearty base for this colorful, flavor-packed Tex-Mex inspired salad. Try adding it to soups, green salads, and baked goods or simply on its own as a side dish in place of rice or for breakfast instead of oatmeal.

For low potassium diets, omit the tomato and the avocado and use half the black beans.

Southwest Quinoa Salad

The Cooking Doc®
Course Salad
Servings 8 servings
Calories 201 kcal


  • 1 cup quinoa rinsed if not prewashed
  • 2 cups low sodium vegetable stock
  • 1 15- ounce can low sodium black beans drained and rinsed
  • 1 jalapeno minced
  • 1 green red or yellow bell pepper, chopped
  • 1 cup thinly sliced red onion
  • 1 pint grape tomatoes halved
  • 2 tablespoons chopped cilantro plus more for garnish
  • ¼ cup Cumin lime vinaigrette See recipe below
  • 1 avocado cut into cubes

Cumin Lime Vinaigrette

  • 1/4 cup fresh squeezed lime juice about 2 limes
  • 1/4 cup red wine vinegar
  • 1 clove garlic pressed
  • 1 tablespoon honey
  • 1 teaspoon cumin
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste


  • Cook the quinoa according to package directions, substituting stock for water. After fluffing with a fork, set aside to cool.
  • Combine the quinoa, beans, jalapeno, bell pepper, onion, tomato and cilantro in a large bowl. Drizzle salad with the Cumin lime vinaigrette and toss to combine.
  • Divide the quinoa between serving bowls and top with the avocado and a few cilantro leaves. Serve at room temperature or chilled.

Cumin Lime Vinaigrette

  • Whisk together the lime juice, vinegar, garlic, honey and cumin in a medium bowl. S
  • Slowly whisk in the olive oil, season with salt and pepper. Store refrigerated in a glass jar.


Cumin Lime Vinaigrette Nutrition Profile:
Yield: 1 cup
Analysis per serving. 1 tablespoon serving
Calories (kcal) 66
Protein (g) 0
Carbohydrates (g) 1
Total Dietary Fiber (g) 0
Total Sugars (g) 1
Added Sugar (g) 1
Fat (g) 7
Saturated Fat (g) 1
Cholesterol (mg) 0
Calcium (mg) 2
Magnesium (mg) 0
Phosphorus (mg) 1
Potassium (mg) 7 low potassium
Sodium (mg) 1 low sodium
Lowest Potassium Nutrition Profile:
Yield: 8 servings
Analysis per serving. 1 cup serving
Calories (kcal) 146
Protein (g) 5
Carbohydrates (g) 21
Total Dietary Fiber (g) 4
Total Sugars (g) 3
Added Sugar (g) 2
Fat (g) 5
Saturated Fat (g) 1
Cholesterol (mg) 0
Calcium (mg) 30
Magnesium (mg) 53
Phosphorus (mg) 130
Potassium (mg) 248
Sodium (mg) 65 low sodium


Serving: 8gCalories: 201kcalCarbohydrates: 28gProtein: 7gFat: 7gSaturated Fat: 1gSodium: 98mgPotassium: 484mgSugar: 3gCalcium: 39mgMagnesium: 66mgPhosphorus: 162mg
Tried this recipe?Let us know how it was!


No Comments

Sorry, the comment form is closed at this time.