Southwest Quinoa Salad

The Ingredients

Optional add-ins & Recipe Variations

There are several ways to boost the flavor and customize this Southwest-inspired quinoa salad, including:

• Garlic: Sauté minced garlic until fragrant, then cook with the quinoa.
• Avocado: Add diced avocado just before serving. Check out this guide to avocado to learn more tips!
• Spice: Add a pinch of red pepper flakes or some finely chopped chili.
• Pickled ingredients: Pickled red onion or pickled jalapenos, finely chopped.
• Tofu: Marinated or lightly fried tofu (like this crispy baked tofu) with taco seasoning (or something similar with a bit of heat) could work very well. Here’s a guide to tofu if you want to learn more about this protein-packed food! 
• Other vegetables: Corn (frozen, canned, or charred), spinach or kale, air fryer chickpeas, black olives, cucumber (English or Persian), roasted sweet potato, etc.
• Nuts/Seeds: Add extra crunch and nutrients with pepitas, sunflower seeds, hemp seeds, cashews, etc.
• Salsa: A dollop or two of salsa (like this homemade roasted red salsa or creamy tomatillo avocado salsa verde) over the Southwest quinoa salad when serving.

How to Make Southwest Quinoa Salad?

First, you’ll need to cook the quinoa. Follow our instructions here in this complete guide to quinoa to learn how to cook it on the stove or in an Instant Pot. Make sure to rinse it first and allow it to thoroughly cool before moving on to the below step.

FAQs for Southwestern Quinoa Salad

Toni’s Recipe Tips and Notes

• To enhance the quinoa flavor: Lightly toast it in the pan/skillet until fragrant before cooking it.
• Using leftover cooked quinoa: It should be fully cooled before making this Southwest quinoa salad.
• Adjust the vegetables added: Based on what you have in your kitchen/pantry. This veggie quinoa is highly versatile.
• Leave the black bean quinoa salad to marinate: This will give the flavors a chance to meld for a better overall result. It tastes even better on day two!

How to Serve?

There are several ways to enjoy this Southwest quinoa salad, whether as an appetizer, side, or main.

• Create a Southwest quinoa bowl: With the addition of avocado slices, an optional dollop of salsa, and some additional protein (i.e., crispy salt and pepper tofu or BBQ tempeh).
• Enjoy with vegan tacos: Either within or alongside them. Like these roasted veggie tacos, Chipotle lime street-style tacos, or cauliflower tacos.
• For scooping: Scoop as a hearty dip with air fryer tortilla chips.
• Wraps and burritos: Enjoy in or alongside this tofu lettuce wraps with peanut sauce, vegan black bean lettuce wraps, and this bean and rice burrito.

How to Store?

Prep ahead: You can cook the quinoa up to 2 days in advance and store it in an airtight container in the refrigerator. Likewise, the vegetables can be chopped up to a day in advance.

Fridge: Store any leftover Southwest quinoa salad in an airtight container in the fridge for 4-5 days.

Freezer: You can also freeze the quinoa bean mixture (minus the fresh vegetables). Store in portions either in Ziplock/Stasher bags or airtight containers for 3-4 months. Allow it to thaw in the fridge overnight before adding the fresh veggies and seasoning, then mix and enjoy.