Southwest Quinoa Salad with Cilantro-Lime Dressing

Need a easy meatless meal, a healthy lunch box recipe, or perhaps a potluck or barbecue side that will fulfill? Look no further than this Southwest quinoa salad – it’s light enough for warmer months, yet fairly hearty.

The Southwest quinoa salad recipe and photo were shared with us by READ Salads.

I was immediately enamored by the summery array of fresh tomatoes in this dish, complimented by seasonal bell peppers and a zesty, bright, tangy and slightly spicy lime dressing. Not a fan of cilantro? Neither am I! If you find that herb too soapy, swap some fresh flat-leaf parsley or even oregano into this Southwest quinoa salad.

Both the grains and the beans in this Southwest quinoa salad provide a good dose of fiber and protein. But for an even heftier meal, add some leftover chopped chicken, baked tofu or tempeh, or quick-cooking shrimp.

Special Diet Notes: Southwest Quinoa Salad

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, vegan / plant-based, and vegetarian.

Beany Options: Note that this Southwest quinoa salad does use a premade Southwestern Bean Salad that does contain soy oil and may be problematic for some severe allergies (check with the company!). In a pinch, don’t hesitate to substitute in a 15-ounce can of “safe” lightly salted beans and a little chili powder or your favorite salsa, to taste. Alternately, you can make your own Bean Salad, which is amazing on its own or in all types of recipes!

READ Salads

Southwest Quinoa Salad with Cilantro-Lime Dressing

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

Southwest Quinoa Salad:

• 1 15- ounce can READ Southwestern Bean Salad see "Beany Options" in post above for subs
• ½ cup red cherry tomatoes halved
• ½ cup yellow cherry tomatoes halved
• ½ cup chopped tomatillos
• ½ cup thin bell pepper strips
• 2 cups cooked quinoa

Cilantro-Lime Dressing:

• 1 ½ tablespoons neutral-tasting oil
• 1 tablespoon fresh lime juice
• ½ teaspoon shredded lime peel
• ⅛ teaspoon cayenne pepper or to taste
• ¼ cup chopped cilantro

Method

 

1. To make the salad, drain the bean salad and discard the liquid or save it for another use.
2. In a large bowl, combine the bean salad, tomatoes, tomatillos and bell pepper.
3. For the dressing, whisk together the oil, lime juice, peel and cayenne in a medium bowl. Stir in the cilantro. Add the quinoa and toss to coat.
4. Add the quinoa to the bean salad mixture and stir gently to combine. Serve at room temperature or chilled.

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