Southwest Quinoa Salad

A quick easy and healthy quinoa salad that is great for lunches Adapted from Eating Clean Magazine

Cuisine: American

Main Ingredient: Quinoa

Category: Salad

Difficulty: 1/10

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Southwest Quinoa Salad

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1/3 cupFresh lemon juice
1/3 cupOlive oil
3 tablespoonsFresh Cilantro; chopped
1 cupquinoa; rinsed, drained
1 teaspoonGround cumin
1 canCorn; drained
1 canBlack beans; drained
1Tomato; diced
1Zucchini; diced


1In a small bowl, whisk lemon juice, olive oil, cilantro, salt and pepper; set aside.
2 In a saucepan, bring 2 cups water to a boil; add quinoa and cumin. Cover, reduce heat to medium-low and simmer until liquid is absorbed, about 12 minutes. Remove pan from heat and let stand for 5 minutes. Uncover, fluff with a fork and let cool for at least 10 minutes.
3 In a large bowl, combine quinoa, corn kernels, beans, tomato, and zucchini. Pour lemon-cilantro dressing over top and toss to combine. Cover and refrigerate salad for at least 1 hour to allow flavors to meld, or up to 2 days.
  • Southwest Quinoa Salad

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