Southwest Quinoa Salad-The Little Shop of Olive Oils

Southwest Quinoa Salad


  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 cup black beans, rinsed and drained
  • 1 red bell pepper, diced
  • 1 avocado, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh cilantro, chopped
  • Salt and pepper to taste

Chipotle Honey Lime Vinaigrette:


  • In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and let it cool.
  • In a large bowl, combine the cooked quinoa, corn kernels, black beans, diced red bell pepper, diced avocado, and finely chopped red onion.
  • In a small bowl, whisk together the chipotle olive oil, honey, fresh lime juice, white wine vinegar, Dijon mustard, salt, and pepper until well combined.
  • Pour the vinaigrette over the quinoa salad and toss gently to combine. Add the chopped fresh cilantro and mix well.
  • Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve cold or at room temperature.
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