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5 from 1 vote

SW Quinoa Salad

A high protein, vegetarian salad, great for BBQs or picnics. A ton of fresh vegetables, quinoa, and kidney beans, tossed with a flavorful salsa vinaigrette. This salad holds up well in the fridge for 4-5 days, making it a great option for work week meals.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Salad
Cuisine: Southwestern
Servings: 7 people
Calories: 212kcal



  • 1 cup quinoa uncooked
  • 1 ear corn lightly steamed and removed from cob
  • 1 (15) ounce can kidney beans
  • 2 bell peppers (I used a green and a yellow) diced
  • 1 cup cherry tomatoes quartered
  • 1/2 cup carrot diced
  • 1/2 cup cilantro chopped finely


  • 1/2 cup salsa (your favorite brand and heat)
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon coriander


  • avocado (optional)
  • cilantro (optional)
  • lime (optional)


  • Cook the quinoa per package directions. As soon as the quinoa finishes cooking, pour over a cookie sheet in a thin layer to allow to cool without overcooking or becoming mushy.
  • After lightly steaming corn, cool, then remove the corn from the cob.
  • In a bowl, add kidney beans and all salad vegetables, including the corn, to a bowl.
  • To make the dressing, add all dressing ingredients to a blender, and blend until incorporated. If you don't use a chunky salsa, this might not be necessary.
  • Once the quinoa is cooled, add to the salad bowl, and toss with dressing.
  • When ready to serve, top with avocado slices, more cilantro, and a squeeze of lime, if you'd like.


When I add avocado to my salads for work, I squeeze lime over the top. This usually keeps the avocado from turning brown for at least a day.


Calories: 212kcal | Carbohydrates: 32g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 382mg | Potassium: 529mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2896IU | Vitamin C: 51mg | Calcium: 42mg | Iron: 2mg