Southwestern Quinoa Salad
Southwestern Quinoa Salad has quinoa, black beans, red bell pepper, cilantro, and a delicious cumin-lime dressing. And just replace the cilantro with thinly-sliced green onion if you don’t want Cilantro in this quinoa salad!
PIN the Southwest Quinoa Salad to try it later!
This Southwest Quinoa Salad is probably my favorite quinoa recipe to date, after a few years of experimenting with the South American seed product called quinoa (keen-wah). And I’ve enjoyed this so much through the years that I’m featuring it for my Friday Favorites pick this week!
More than ten years ago I realized that quinoa had become mainstream when I noticed you could buy a giant bag of it at Costco! And although I resisted for a week or two, eventually I bought one of those huge bags and stored it in the freezer. And this quinoa salad with Southwest flavors was one of the first quinoa recipes I tried, and I loved it immediately!
Besides the cumin-lime-chile flavors in the dressing, I loved this salad with quinoa because the crunch of the red pepper, the softness of the beans, and the slight chewiness of the quinoa was such a nice combination of textures. The salad stayed good in the fridge for days, so it was perfect to make on the weekend and take for lunch during the week. And if you haven’t tried quinoa yet, this Southwest Quinoa Salad may be the recipe that will turn you into a quinoa fan.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- quinoa (rinsed if needed, check the package)
- water
- salt
- red bell pepper
- canned black beans
- green onion
- fresh cilantro (or use more green onion)
- fresh-squeezed lime juice, I used my fresh-frozen lime juice
- Spike Seasoning (affiliate link), or other all-purpose seasoning blend
- ground cumin (affiliate link)
- ground Ancho chile (affiliate link) (see notes)
- fresh ground black pepper to taste
- extra-virgin olive oil
What is Quinoa?
Many people think of quinoa as a grain, but it’s actually a seed and this healthy ingredient is loaded with fiber and high in protein. Read about health benefits and nutrition facts of quinoa to find out more about this healthy food.
What gives this quinoa salad the Southwest Flavors?
This salad is loaded with Southwestern flavor notes from ground cumin, ground Ancho chile, lime juice, and cilantro!
How many carbs are in the Southwest Quinoa Salad?
As written, this recipe for quinoa salad has about 14 net carbs per serving, and 6 grams of protein. If you want to make a version of Southwest Quinoa Salad that’s lower in carbs, use two red peppers and half as many black beans. That will still be delicious!
Make the Quinoa Salad for Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
How to make Southwestern Quinoa Salad:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Check the label to see if your quinoa has to be rinsed and rinse if needed.
- Then combine the quinoa and water with a little salt and bring to a boil, reduce heat and simmer covered for 15 minutes.
- Fluff the quinoa with a fork and let it cool while you prep other ingredients.
- Drain one can of black beans into a colander, rinse until no more foam appears, and let them drain until they are dry.
- Chop up a red bell pepper into small pieces (about the same size as the black beans.)
- Stir together the lime juice, Spike Seasoning (affiliate link), ground cumin (affiliate link), ground Ancho chile (affiliate link) or chili powder, and black pepper and then whisk in the olive oil to make the dressing.
- Thinly slice the green onions. Wash, dry, and chop the cilantro. (Oops, didn’t take a photo of that!)
- When the quinoa is fairly cool, stir together the quinoa, diced red pepper, black beans, and sliced green onions so they are well combined. Then stir in enough of the dressing so all the ingredients are moistened. (Save any extra dressing to add after the salad has been refrigerated.)
- Gently stir in the chopped cilantro, serve the Southwest Quinoa Salad, and wait for compliments!
Make it a Meal:
Southwest Quinoa Salad would make a lovely side dish for any of these main dishes:
- Spicy Broiled Shrimp
- Air Fryer Marinated Chicken Breasts
- Spicy Air Fryer Fish
- Chicken Souvlaki
- Cuban Flank Steak
More Tasty Ideas with Quinoa:
Southwestern Quinoa Salad
Southwestern Quinoa Salad is a great meatless side dish that's loaded with healthful ingredients and this salad has green flavor from a delicious cumin-lime dressing!
Ingredients
Salad Ingredients:
- 3/4 cup quinoa (rinsed if needed, check the package)
- 1 1/2 cup water
- 1/2 tsp. salt
- 1 red bell pepper, chopped into small dice
- 1 can black beans, rinsed and drained
- 1/2 cup thinly sliced green onion
- 1/2 cup chopped fresh cilantro
Dressing Ingredients:
- 2 T fresh-squeezed lime juice
- 1 tsp. Spike Seasoning (optional but highly recommended)
- 1 tsp. ground cumin
- 1/2 tsp. ground Ancho chile pepper (see notes)
- fresh ground black pepper to taste
- 1/4 cup extra-virgin olive oil
Instructions
- Check the quinoa package to see if it needs to be rinsed (it often does) and rinse in a fine-mesh strainer if needed.
- Combine quinoa, water, and salt and bring to a boil, then reduce heat and simmer covered for 15 minutes, or until all the water is absorbed.
- Fluff quinoa with a fork and let it cool while you prep other ingredients.
- Drain the beans into a colander placed in the sink and rinse well with cold water, until no more foam appears.
- Let beans drain until they are quite dry (or pat dry with paper towels if you want to speed it up.)
- Cut out the stem and remove seeds from the red bell pepper and cut into very small dice (about the size of the black beans.)
- Slice the green onions into thin slices and wash, dry, and chop the cilantro.
- When the quinoa is fairly cool, combine quinoa, black beans, diced red bell pepper, and sliced green onion in a bowl.
- Add enough dressing to moisten all the ingredients. (You probably won’t need all the dressing, but save the extra to stir into any leftover salad that’s been in the fridge.)
- Gently stir in the chopped cilantro and serve.
- This keeps very well in the fridge for several days.
- The Southwest Quinoa Salad absorbs the dressing when it’s refrigerated, so it’s best with a little more dressing stirred in when you’re eating the leftover salad.
Notes
Just use regular chili powder if you don’t have Ancho chili.
This recipe adapted from Santa Fe Quinoa Salad at Food and Wine.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 185Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 727mgCarbohydrates 20gFiber 6gSugar 2gProtein 6g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Southwest Quinoa Salad would be limited to phase 2 or 3 for the original South Beach Diet and it’s probably a bit high in carbs for traditional low-carb diet plans unless you follow the tips above to make a version that’s lower in carbs. But quinoa is gluten-free, vegan, low-fat, and high in protein, fiber, and nutrients.
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
The Southwest Quinoa Salad was first posted in 2012, and it quickly became one of my favorite salads to make on the weekend and eat all week. It was last updated with more information in 2025.
78 Comments on “Southwestern Quinoa Salad”
One of my favorite recipes. I like all of your recipes, but make this one most often. Thanks
So glad you are enjoying it. I really like this salad too!
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I made this recipe last week for lunches and it was delicious! Except.. I followed the recipe for the dressing, with 2 T fresh lime juice and it was WAY too strong. I just end up dumping half of the dressing out and diluting the strong flavor with more olive oil. It turned out tasting great.
Everyone has different tastes! Glad you were able to adjust it so you liked it.
To be honest, I was so excited to make this recipe until I tried the dressing by itself. I wasn't a fan. I decided to go ahead and add it to everything else anyway. I am so glad I did! The flavor combination works so well. I am excited for lunch this week! I'll definitely make this again.
So glad you gave it a try!
I just made this recipe and it is DELICIOUS!!! Thanks for sharing
So glad you like it; one of my all-time favorites!
Thank you! Also I couldn't find Spike seasoning, what is a good substitute? Can I use Mrs. Dashs?
Spike is often sold by the health foods. I haven't used Mrs. Dash, but I think it would work. Any seasoning that's an all-purpose seasoning will be fine
Hi, is it 3/4 cup uncooked quinoa or 3/4 cup cooked quinoa? Thanks!
It's 3/4 cup uncooked quinoa; then cook it according to instructions in the recipe.
I don't calculate nutritional info since I don't use it, but if you look under FAQ above there's a link for Calorie Count where you can enter the recipe and it will calcualate it for you.
Love this! Great lunch for the week. Do you have the nutritional info for this recipe?
Marie, my pleasure. Glad you are enjoying it. I have made this many times myself!
Oy – I hope my boyfriend and his son get home from work soon, or else there will be nothing left of this to put on the table!! Thank you again for another wonderful and healthy recipe!!
Just made this for dinner and I am loving it! I did make a few subs, due to not having some ingredients on hand, but kept the idea and flavors. I sauteed the red peppers (personal pref), added kale and corn, used a chili lime seasoning instead of the Spike (don't have any). I really love the flavors and will make this again! Thank you!
The Quinoa Salad with Black Beans was very good. I made a substitution of a can of rotel instead of the dressing. I didn't have any limes. I also sauteed my veggies because I prefer cooked veggies. It is amazing!!! Thank you!!!
Made this for lunch, and it was great! I doubled the chili powder and lime juice and added 1/2 tsp garlic powder. Kept everything else the same. I might try adding yellow corn next time, and swapping out the green onions for red onion. Could also add a jalapeno pepper for just a little kick. I could also see making this without the dressing and adding a can of rotel instead. It seems very versatile to whatever you have in your kitchen. Thank you for posting!
So glad you enjoyed it!
made this for a pot-luck dinner tonight and it was fabulous! I also added 1/2 a cup of corn. I will be making this again and again. What a wonderful combination of flavors. Thanks for a great recipe!
I think key limes are just smaller limes, but don't know much about them.
Excellent salad and beautiful as well! 5 out of 5 family members loved it! I have made it twice, first time with regular limes and 2nd with key lime (what i found at the store). Do uoi know if reg limes and key limes can be used intergangibly? This will definately be a regular in our home!
?
There is a note under FAQ about why I don't calculate nutritional information and link to a site I recommend if you ant to do it yourself.
What a delicious meal,my family really enjoyed it… thank you! Do you know the nutritional info for this salad?
This was amazing!
I just made this and I absolutely LOVE it! I recently started eating quinoa after seeing Giada on the Foodnetwork cook it a few times and thought I'd give it a try. I tried many different recipes but this, by far, is the best recipe I came across. I will definitely be making this one A LOT! Thanks for sharing this 🙂
Aloha from Hawaii 🙂
Well done – this is great! I'm not one to comment on blogs but this was just that good. Excellent recipe and I love your website!
Thanks Kalyn – that's good to know!
Peanutgirl, there is a salt-free Spike if you're interested in trying it.
Looks delish! Will try it tonight, but without the Spike seasoning – looks to be way too high in salt for me! First ingredient on the list. I'll just add a pinch of sea salt and be good 🙂
Randi, so glad it was a hit.
another winner thank you – I brought this to a memorial day party this weekend, was perfect! I doubled it (and saved a bit for me!) and added a can of corn…keeper. Thank you!!
That sounds so colorful. I wish corn was SBD approved; that would be a great addition.
I made this today replacing the spike with Southwest chipotle Mrs. dash amd adding corn. We also used haf red, half white quinoa and, since we doubled the recipe, orange and red be
L peppers. Delicious!
I am salivating thinking how good this would be with shrimp or lobester meat!
I've made this twice. Delicious both times. If I still lived in Maine I would definately throw some lobster meat or Maine shrimp into this.
This is my kind of quinoa salad! Nice and fresh, healthy and tasty!
Kalyn, I love the look of this salad and the detailed photo instructions. I've added a link to it from a similar salad I made recently on my site.
This is a great recipe! I absolutely loved the combination of crunchy and soft and the flavors are great.
I didn't have Spike's seasoning, but I used a bit of Trader Joe's South African Smoke seasoning and it was good!
Sarah Marie, thanks so much. I really appreciate the nice feedback!
I just made this for dinner with my roommates, and it's a big hit with all of us! I can't wait to make it again for lunch at work (I also want to try it with avocado like BB suggests). Thanks for the recipe Kalyn, I just love love love your blog! 🙂
BB, of course I love hearing that. And your idea of serving it with avocado sounds great!
I whipped this up last night for my husband and I to take in our lunches today. He just called me at work to tell me how amazing his lunch was! So thanks for the great recipe! I packed half a small avocado on the side and it went perfectly with this!
Thanks; so glad you like it so much!
This salad is as beautiful as it is delicious! My husband wants to eat it every day!
jb, I love hearing that! So glad it was a hit.
This salad was the hit of our bbq. Thanks for sharing 🙂
Anna, so glad you liked it!
This was just delicious; thank you!
Ah, thanks Barb, Dara, and Becky. Sounds like there are endless variations on this type of salad!
Southwestern quinoa salad is a favorite of mine. When I make it though it seems like I never make enough dressing. I'll have to try yours out next time!
Kalyn, we make a salad very similar to this at our house. The flavors really are fantastic! We always make a double batch so we can stir in leftover chicken or shrimp for a quick lunch.
Another terrific recipe Kaly….Thanks! I'm on my way to Sprouts to buy the veggies for this. My son, DIL and grand kiddos are coming for dinner tomorrow and this will be part of the dinner.
Thanks Kelley! I have those same thoughts about cilantro!
Kalyn, this looks so healthful and I can't get over the beautiful colors. My husband just leaned over and asked me if I'd make that for him! He will anything and everything if it involves cilantro! 🙂
I love the idea of adding jalapeno. So glad you enjoyed it!
I made this today for lunch. It was delicious! I didn't have Spike, so I added a little Mexican seasoning. My husband also added some sliced, pickled jalapeños to his.
This is definately a keeper. Thanks for another delicious recipe.
TW, my nephew Jake and I both thought the Spike added a lot to this dressing, so I hope you enjoy it! (And I've definitely over-purchased quinoa too, but I'm chipping away at it!)
This looks absolutely great – I love quinoa, and have probably over purchased it, so I'm always looking for creative ways to cook with it. In fact, this post prompted me to go online and by Spike Seasoning, which you've talked about so many times. I'll finally be in the know!
CJ, glad I have inspired you to cook some quinoa!
I haven't made quinoa in a while but this looks great so I may just have to pull out the bag and get going. Thanks for the inspiration!
Kelly, I do love the red and black quinoa as much as the plain kind. (But I have that big bag of plain to use up!)
I love quinoa and have been enjoying it for years. This salad has so many great flavors in it — iI'd really enjoy it! Have you tried the red or black variety yet? Adds an interesting look to dishes.
I'm happy so many people are liking the sound of this! Spike is a blend of many different spices, usually sold near the health foods or you can buy it at Amazon.com. If you can't find it, any kind of all-purpose seasoning blend that would taste good with these ingredients will work.
Our local school district serves a salad somewhat like this that the students love. It's such a healthy salad, and it's nice that Costco sells it now. It's much more affordable than it's been in the past.
Such a great, colorful dish. I'm thinking I'd sub tomatoes for the red bell pepper.
This looks delicious, and I can hardly wait to try it. I love Quinoa and use it frequently. A nice way to use Quinoa is to combine equal parts red and white varieties. What would one recommend to replace Spike seasoning? I live in Canada, and although I think that I may have seen it, I'm not sure if I'll find it.
What a gorgeous salad, Kalyn! Who can resist this one with its colorful, healthy goodness? Not I, for sure.
Thanks!
Shirley
Kalyn, I love how all the colors pop in this healthy quinoa salad.
Quinoa is such a great grain (seed?) and I love that it's such a healthy source of protein for vegetarians (or anyone)! I didn't realize that costco carried it…I'll have to coerce my mother to get me a giant bag. This salad sounds so tasty! Definitely the perfect workweek lunch.
You're welcome; glad you like it!
Another winner! All my favorite flavors and ingredients – you really do put together the perfect dishes for me. Thanks, Kalyn.
So glad you like it; this was definitely a hit at my house.
I love this recipe! I cannot wait to try this. Beans and quinoa are a couple of my favorite things, but I have never put them together, nor thought of putting them together. So I am super excited about this! Plus the health benefits from the beans coupled with the health of the quinoa is a double winner. Thanks for sharing.