Southwest Quinoa Salad is loaded with protein thanks to the superfoods of quinoa and black beans. This is a delicious vegan lunch that will keep you satisfied for the entire day!

overhead of southwest quinoa salad with guacamole

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My husband and I have recently been trying to add in more plant based foods in our diet so I knew making our favorite quinoa salad for lunch was a must! Quinoa is an amazing superfood that’s packed with protein and contains all the essential amino acids (and it’s super tasty!). The great thing about this salad is that it can be customized to your tastes.

I like to make a big batch of this for us on Sundays and portion it into meal prep containers so we have a quick grab and go lunch. By doing this it’s helped us stay on track with our health goals while we’ve been working from home.

quinoa salad with guacamole in an orange bowl on a table

Equipment

To make this recipe, you’ll need:

Ingredients

SALAD DRESSING

1/3 cup olive oil
1 tablespoon apple cider vinegar
1/4 cup lime juice (about the juice of 1-1 1/2 limes)
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp agave syrup
1/4 tsp salt
1/8 tsp smoked paprika

SALAD

4 cups cooked quinoa, cooled (I like to make mine in the Instant Pot)
1 15oz can black beans, drained
1 15oz can corn, drained
1 pint cherry tomatoes, halved
1/2 cup red onion, diced
12 oz guacamole (I like to use 6 of the individual serving cups)

Instructions

In a medium mixing bowl, mix together the olive oil, apple cider vinegar, lime juice, chili powder, garlic powder, cumin, agave syrup, salt and smoked paprika. Set dressing aside.
In a separate medium bowl, mix together the quinoa, black beans, corn, cherry tomatoes, red onion and dressing. Once mixed well, portion into 6 containers. When ready to eat, mix in 2 oz of guacamole (or 1 of the individual cup) and enjoy!

Click here for a printable version of this recipe

How do I Cook Quinoa?

Quinoa is surprisingly easy to cook! Thanks to the popularity of quinoa recently, it can generally be found in any major grocery store.

To cook, mix the quinoa with water at a 1:2 ratio in the pot (for this recipe, I use 1 cup quinoa and 2 cups water). Bring to a boil, and once boiling cover and reduce to a simmer for 20 minutes or until all the liquid is absorbed. If you’re crunched for time, you could also make the quinoa in the Instant Pot!

southwest quinoa salad in an orange bowl

Recipe Tips and Variations

The great thing about this recipe is that it’s completely customizable based on your tastes! Some of my favorite variations and tips:

Mixing in a little medium salsa (or hot sauce) on top for a little extra kick
My husband loves adding cilantro mixed into his (I wish I could like it!)
I like to make these as individual lunches (and save mixing in the guacamole for the day of serving), but if you’re planning to serve a crowd you could mix everything in a large bowl and serve.
This recipe can be served hot or cold. To serve hot, I recommend reheating the salad (without guacamole) in a microwave in 30 second increments until at the desired temperature. Mix in guacamole after!

More Lunch Ideas

Homemade “Uncrustable” Sandwiches

Chicken Taco “Cupcakes”

Chicken Burrito “Cupcakes”

Pepperoni Pizza “Cupcakes”

Cheesy Buffalo Chicken Pockets (Airfryer)