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Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 6 (as a main) or 10 (as a side)
Difficulty: Easy
Recipe Intensity Scale
| Metric | Rating (1–5) | Notes |
|---|---|---|
| Effort | ★★☆☆☆ | Minimal chopping, one pot for quinoa |
| Spice Heat | ★★☆☆☆ | Mild (black beans & corn are zero heat; jalapeño is optional) |
| Mess Factor | ★☆☆☆☆ | One pot, one cutting board, one bowl |
| Leftover Friendliness | ★★★★★ | Tastes better on day 2 |
Why This Recipe Works
Bored of sad desk salads? This Southwest Quinoa Salad is a protein-packed, gluten-free, vegan-friendly workhorse. It’s crunchy, creamy, smoky, and bright — thanks to a no-blender creamy lime dressing made with Greek yogurt (or vegan cashew cream). Meal prep warriors, rejoice: it holds for 4 days without getting soggy.
Ingredients
For the Salad
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1 cup dry quinoa (white or tricolor), rinsed
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1¾ cups water or vegetable broth (broth = more flavor)
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1 can (15 oz) black beans, drained and rinsed
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1 cup frozen corn, thawed (or fresh corn kernels, charred)
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1 medium red bell pepper, diced small
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½ cup red onion, finely chopped
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1 jalapeño, seeds removed, minced (optional)
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½ cup fresh cilantro, chopped (plus more for garnish)
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1 avocado, diced (add just before serving)
For the Creamy Lime Dressing
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½ cup plain Greek yogurt (or vegan cashew cream/silken tofu)
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¼ cup mayonnaise (or vegan mayo)
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2 tbsp fresh lime juice (about 1 large lime)
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1 tbsp lime zest (about 1 lime)
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1 clove garlic, minced
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1 tsp ground cumin
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½ tsp smoked paprika
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½ tsp chili powder
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2 tbsp water (to thin)
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Salt & black pepper to taste
Instructions
1. Cook the quinoa (15 minutes – low intensity)
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