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Southwestern Quinoa Salad

Southwestern Quinoa Salad

Southwestern Quinoa Salad is :

gluten free , dairy free , lacto ovo vegetarian , vegan

Prep Time: 15 minutes
Cook time: 20 minutes
Total time: 60 minutes
Yield: 6 Servings
Tags: Vegan
Health Score: 31 %


15 ounces

canned black beans
8 - 3/4 ounces

corn kernel


juice of lime
3 tablespoons

olive oil
1 cup


red bell pepper

red onion
1 teaspoon

2 cups



  1. Using a fine mesh sieve, rinse quinoa under cold running water until water runs clear.

  2. Drain well.In a pot over medium heat, combine quinoa, water and 1/2 teaspoon of the salt. Bring to a boil. Lower heat, cover and simmer for about 15 to 20 minutes or until liquid is absorbed.

  3. Remove from heat and let stand, covered, for about 5 minutes. Using a fork, fluff grains to separate. Allow to cool.In a small bowl, combine lime juice, olive oil and remaining 1/2 teaspoon of salt.

  4. Whisk until blended.In a large bowl, combine quinoa, black beans, corn, red bell peppers, jalapeno pepper and onions.

  5. Add lime dressing and gently toss to combine. Refrigerate for about 20 to 30 minutes to allow flavors to meld.

  6. Serve cold.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.