Southwestern Quinoa Salad (High Protein, No Oil)

Learn how to make a hearty Southwestern quinoa salad recipe that is packed with 9.4 grams of protein per serving! It is oil-free, gluten-free, and easy to make.

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As a resident of Texas, I can confirm that the flavors in this salad are definitely Southwestern. The preparation is another story. With heaps of fresh ingredients, whole grains, lime juice and spices, this salad is, for me, the taste of home: California!

Regardless of where you live, you will love this easy quinoa salad. It is perfect as a side dish, yet hearty enough to enjoy as a main dish. Bring it to a potluck and you’ll receive many kudos (guaranteed)!

Recipe Benefits

• High protein (9.4 grams of plant-based proteins per serving)
• Vegan (egg-free, dairy-free)
• Gluten-free
• Oil-free (no olive oil, avocado oil or other vegetable oils)
• High in fiber (8 grams per serving)
• Easy to make
• Great for packing (for lunch or picnics)
• Mixed in one bowl (no need to whisk dressing ingredients in a separate small bowl)

Ingredients for the Southwest Quinoa Salad

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• uncooked quinoa (plain or tri-color quinoa)
• red beans (or red kidney beans)
• red bell pepper (or orange bell pepper, or yellow bell pepper)
• corn kernels (fresh, frozen or canned)
• limes (both the lime zest and lime juice go into the salad)
• agave nectar (see my notes for options)
• spices (ground cumin and chili powder)
• avocado
• cilantro
• salt and black pepper to taste

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

• Stir together the quinoa and water in a medium saucepan. Bring to a boil over medium high heat. Cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let it sit, covered for 10 more minutes (the quinoa cooks further during this time). Fluff with a fork.
• Transfer quinoa to large bowl and refrigerate until cold, about 30 minutes.
• Add the chopped bell pepper, drained and rinsed red beans, corn, lime zest, lime juice, agave nectar, cumin and chili powder to the cooled quinoa. Gently toss to coat. Season to taste with salt and pepper.
• Gently toss in the avocado and cilantro just before serving. Serve immediately, or cover and chill for up to 48 hours.

FAQS

• How should I store the southwestern quinoa salad? Store the salad in a covered container in the refrigerator for up to 48 hours.
• Can I add omit or change the spices to the recipe? Yes! If you do not want the spices, omit them. You can also swap eiether the cumin or chili powder for smoked paprika or ground coriander.
• Can I use a a different sweetener to replace the agave nectar? Yes, an equal amount of maple syrup can be used in place of the agave nectar. You can also use coconut sugar.
• Can I use other beans besides red beans? Yes! Use any beans you prefer, such as pinto beans, black beans. white beans, or garbanzo beans (chickpeas).
• Can I use different vegetables, or add more? Yes, absolutely! Consider adding some onion (e.g., green onions or red onion), or cherry tomatoes

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• Quinoa Oatmeal Chocolate Chip Cookies (vegan, GF)
• Strawberry Mint Quinoa Salad (Oil-free, GF)

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5 from 4 votes

Southwestern Quinoa Salad (Oil-free, High Protein)

Hearty Southwestern quinoa salad that is packed with 9.4 grams of protein per serving! It is oil-free, gluten-free, and easy to make.

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4 servings

Ingredients 

1x2x3x

• ▢ 1 cup quinoa, (rinsed)
• ▢ 1.75 cups water
• ▢ 1 15 ounce can no salt added red beans, rinsed and drained, (or red kidney beans)
• ▢ 1 bell pepper, seeded and chopped , (red, orange or yellow)
• ▢ 1 cup fresh corn kernels, (or canned, drained, or frozen, thawed)
• ▢ 1 tablespoon finely grated lime zest
• ▢ 3 tablespoons fresh lime juice
• ▢ 1 tablespoon agave nectar
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon chili powder
• ▢ 1 large avocado, pitted, and diced
• ▢ 1 cup packed fresh cilantro leaves, roughly chopped
• ▢ salt and black pepper to taste

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions 

• Combine the quinoa and water in a medium saucepan. Bring to a boil over medium high heat. Cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.
• Transfer quinoa to large bowl and refrigerate until cold, about 30 minutes.
• Add the chopped bell pepper, red beans, corn, lime zest, lime juice, agave nectar, cumin and chili powder to the cooled quinoa. Gently toss to coat. Season to taste with salt and pepper.
• Gently toss in the avocado and cilantro just before serving. Serve immediately, or cover and chill for up to 48 hours.

Notes

• Storage: Store the salad in a covered container in the refrigerator for up to 48 hours.
• Spice options ; If you do not want the spices, omit them. You can also swap either the cumin or chili powder for smoked paprika or ground coriander.
• Agave nectar options: An equal amount of maple syrup can be used in place of the agave nectar. You can also use coconut sugar.
• Bean options: Use any beans you prefer, such as pinto beans, white beans, or garbanzo beans (chickpeas).

Nutrition

Serving: 1.5cups | Calories: 299kcal | Carbohydrates: 46g | Protein: 9.4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 28mg | Potassium: 678mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1240IU | Vitamin C: 50mg | Calcium: 40mg | Iron: 3mg

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