Easy Southwest Quinoa Salad (vegan, gluten-free, oil-free)
This easy southwest quinoa salad is refreshing, healthy, and light. It’s the perfect summer salad for those days you don’t want to cook anything. The flavors are amazing together and it’s so simple to make too!
I love all the summer produce in this quinoa salad. I used fresh corn on the cob, but you can use canned or frozen too. There is no dressing for this salad. It’s simply just lime juice and a few seasonings. That’s it! Sometimes, you don’t need to over complicate things. Each ingredient adds to the flavor of this southwest quinoa salad and it’s absolutely delicious.
This quinoa salad is great for meal prep because you can enjoy it cold or room temperature. The longer it sits, the better it tastes as the flavors have more time to meld. It’s vegan, gluten-free, and oil-free but no one would ever know! If you are looking for a good whole food plant based meal, this is it! It’s wholesome, nourishing, and makes you feel great!
Tag me @nutsaboutgreens on Instagram if you make this salad! I would love to see your creations and please leave a review below!
Easy Southwest Quinoa Salad (vegan, gluten-free, oil-free)
Ingredients
- 3/4 cup uncooked quinoa
- 1 can black beans, rinsed and drained
- 1 cup diced red bell pepper
- 1/2 small red onion, diced
- 1/2 cup cilantro, chopped
- 1 cup halved cherry tomatoes
- 1 cup corn (fresh, canned, or thawed if frozen)
- 1 jalapeño, seeds removed and finely chopped
- 2 cloves garlic, minced
- 1 tsp salt, more if needed
- 1 large lime, juiced
- 1 tsp chili powder
- 1 tsp cumin
Instructions
- Cook quinoa according to package’s instructions.
- Once quinoa is done, add quinoa and all the ingredients into a large bowl. Toss and until well combined. Taste and adjust seasonings if needed. Let it sit for 20-30 minutes in the fridge for the flavors to meld. Enjoy room temperature or cold!
