Southwest Quinoa Salad with Avocado
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Southwest Quinoa Salad

Zesty southwest quinoa salad is loaded with beans, sweet potatoes, corn, quinoa, and it has a spicy kick! This recipe is perfect for meal prepping and easy vegan dinners. Vegan, gluten-free, soy-free, nut-free.
Course Dinner, Lunch, Meal Prep
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 234kcal
Author Stacey Eckert

Ingredients

Roasted Sweet Potatoes -

Bean Salad Dressing -

Bean Salad -

  • (2) 15 oz cans black beans rinsed & drained
  • (2) 15 oz cans kidney beans rinsed & drained
  • (1) 15 oz can corn rinsed & drained
  • 2 medium red bell pepper, diced
  • 1 small red onion, diced
  • 1/2 cup cilantro (or more to taste)

Instructions

Roasted Sweet Potatoes -

  • Preheat the over to 400 degrees. Toss the sweet potato chunks in olive oil, smoked paprika, cumin, garlic powder, onion powder, and chili powder. Bake the sweet potato on a parchment lined tray for 20-25 minutes. Turn halfway through.
  • While the sweet potatoes are cooking, cook the quinoa according to package directions. 

Bean Salad Dressing -

  • Combine lime juice, maple syrup, garlic, cayenne, smoked paprika, cumin, and sea salt in a small bowl. Whisk to combine.

Bean Salad -

  • Add the black beans, kidney beans, corn, diced red bell peppers, diced onion & roughly chopped cilantro to a large mixing bowl and toss it to combine. Pour the dressing over the top of the bean salad and mix it well. 
  • Add the cooked quinoa and roasted sweet potatoes to the large bowl with the bean salad and mix it well. 
  • Serve the quinoa salad just like this or you can serve it as a Buddha bowl with lettuce, avocado, tomatoes, lime wedges, and creamy avocado chipotle sauce.

Notes

  • If you don't like quinoa you could substitute brown rice, barley, farro, wheat berries, or orzo noodles. 
  • Make sure you rinse the quinoa before cooking it or buy pre-rinsed quinoa (that's what I buy from Costco). If the quinoa isn't rinsed before cooking it will taste very bitter. 
  • You don't have to use canned beans, you could make your own dried beans and cut down the cost a little bit. (You could also use white beans, pinto beans, or edamame.) 
  • If you have time to make it, grilled corn would add even more flavor than canned or frozen corn. 
  • To add even more color and nutrition to this clean eating recipe, add 1/2 tsp of turmeric powder to the water that you cook the quinoa in. The turmeric will turn the quinoa the most beautiful and vibrant shade of yellow. 
  • I usually make this salad with quinoa but you could substitute brown rice, farro, barley, or orzo pasta if you prefer. 
  • If you serve the southwest quinoa salad as buddha bowls (like I do in the pictures), I highly recommend topping it with our favorite creamy avocado chipotle sauce for an extra kick! 
  • This recipe is perfect for meal prepping! Divide the filling into 5-6 containers so you can easily grab it and go for lunches during the week. 
  • Store the leftover vegan quinoa salad in the fridge for 3-5 days or freeze it.

Nutrition

Calories: 234kcal | Carbohydrates: 43g | Protein: 6g | Fat: 4g | Sodium: 146mg | Potassium: 560mg | Fiber: 5g | Sugar: 9g | Vitamin A: 12165IU | Vitamin C: 58.2mg | Calcium: 54mg | Iron: 2.1mg