Quinoa Salad
Get ready to fall hard for this simple and delicious Quinoa Salad recipe that will be everyone’s favorite side dish, or add protein to make it a complete meal.
Want more healthy recipes? I love this Spring Roll Bowl, Vegetarian Stuffed Peppers, or Bulgur Salad!
I’ve been crushing on this Quinoa Salad for over a decade.
It really was love at first bite when I had this specific quinoa salad at my twin sister’s bridal shower, circa 2012. I immediately begged my friend, Ali Linthorst, for the recipe and we’ve been in love with it ever since.
I mean, it’s a bonus that it’s healthy, protein-rich and packed with iron and fiber, but I mostly care that it’s absolutely delicious and full of fresh ingredients. I serve it as a side dish often, but we also enjoy it as a hearty meal, with grilled chicken, shrimp, and mango added to the mix. It’s also great for potlucks since it’s gluten-free and vegetarian.
If you love quinoa, try a Quinoa Burger, Thai Quinoa Salad, or Bulgur Salad!
How to make Quinoa Salad:
Cook Quinoa and Make Dressing: Cook quinoa in vegetable broth according to package directions. Fluff with a fork and allow to cool for 20 minutes. In another bowl, combine dressing ingredients.
Combine: Pour quinoa into a large bowl. Add black beans, tomatoes, green onions, cilantro, and avocado. Drizzle dressing over salad and stir gently.
Enjoy immediately, for best results, or refrigerate leftovers for up to 3 days.
Make Ahead Instructions:
To Make Ahead: This southwest quinoa salad recipe is best enjoyed the same day, but it can be stored in the fridge for up to 3 days–just don’t add the avocado until ready to serve.
More Salad Recipes:
Mason Jar Salad
Brussels Sprout Salad
Lentil Salad
Orzo Salad
Apple Pecan Salad
Caprese Salad
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Quinoa Salad
Our fresh and healthy Quinoa Salad recipe is addicting and bursting with fresh flavor. It's always the favorite summer side dish, or add some protein to make it a meal.
Course Main Course, Salad, Side DishCuisine American, Mexican
Prep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutes
Servings 6
Calories 317kcal
Author Lauren Allen
Cost $6
Ingredients1 cup dry quinoa2 cups vegetable broth , chicken broth, or water15 ounce can black beans , drained and rinsed1 1/2 cups cherry tomatoes , halved5 green onions , chopped1/4 cup fresh cilantro , chopped1 avocados , choppedsalt and freshly ground black pepper , to tasteDressing:1/4 cup extra-virgin olive oil2 fresh limes , juiced3/4 teaspoon ground cuminpinch crushed red pepper flakesUS Customary – Metric
InstructionsCook quinoa and vegetable broth according to package directions. Once cooked, fluff with a fork, then allow to cool for at least 20 minutes.Whisk dressing ingredients in a bowl: olive oil, lime juice, cumin, and red pepper flakes.Assemble: Transfer quinoa to a large bowl. Add black beans, tomatoes, green onions, cilantro and avocado. Pour dressing over salad and stir gently to combine. Serve immediatly.
NotesAdd Protein: Make it a meal by adding 12oz grilled chicken breast, shrimp, tofu or steak.
NutritionCalories: 317kcal | Carbohydrates: 36g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 596mg | Potassium: 657mg | Fiber: 10g | Sugar: 2g | Vitamin A: 553IU | Vitamin C: 16mg | Calcium: 56mg | Iron: 3mg
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I originally shared this recipe May 2019. Updated May 2024.
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