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Southwest Quinoa Salad with Avocado

Zesty Quinoa Salad

Loaded with beans, roasted sweet potatoes, corn, red peppers, fresh cilantro, and fluffy quinoa, this zesty quinoa salad is super flavorful and extremely filling. This oil-free and gluten-free meal is easy to make, it's great for meal prepping, and it's ready to eat in less than 45 minutes! 
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10 servings
Calories 295kcal


  • Medium Sauce Pan
  • Baking Tray
  • Small Bowl
  • Large Mixing Bowl


Roasted Sweet Potatoes


Salad Ingredients

  • 15 oz can black beans rinsed & drained
  • 15 oz can kidney beans rinsed & drained
  • 1 cup sweet corn rinsed & drained
  • 1 large red bell pepper seeded and diced
  • 1 cup red onion diced
  • 1 cup fresh cilantro roughly chopped


  • Cook the quinoa according to package instructions. When it's done cooking, take it off the heat and set it aside until later.

Roasted Sweet Potatoes

  • Preheat the over to 400 degrees.
  • Peel the sweet potatoes and chop them into ½-inch pieces. Place on a parchment-lined baking tray and sprinkle cumin, garlic powder, onion powder, chili powder, and smoked paprika over the top. Toss to coat each piece and then bake for 25 minutes, flipping halfway through.


  • While the sweet potatoes are roasting, make the dressing. Whisk together lime juice, dijon mustard, maple syrup, cumin, garlic powder, onion powder, red pepper flakes, smoked paprika, salt, and black pepper in a small bowl.

Salad Ingredients

  • Combine the black beans, kidney beans, corn, red bell pepper, red onion, roughly chopped cilantro, roasted sweet potatoes, and cooked quinoa in a large mixing bowl. Pour the dressing over the top and toss to combine.
  • You can eat it right away or put it in the fridge for 30 minutes if you prefer it to be chilled. Garnish with lime wedges and fresh cilantro before serving.


  • Make sure to rinse the quinoa before cooking it or buy it pre-rinsed. If it isn't rinsed before cooking, it will taste bitter once cooked. 
  • All components of the recipe can be made in about 40 minutes if you time it out. Get the quinoa cooking first so it has time to cook and fluff while the sweet potatoes are roasting. As soon as you get the potatoes in the oven, make the salad dressing and prep all beans and vegetables needed for the salad. Once all the ingredients are ready, combine everything in a large bowl and you can eat it right away.
  • Try to cut the sweet potatoes, red bell pepper, and red onion in bite-sized pieces so it's easier to eat. 
  • Store the leftovers in the fridge for 4-5 days or you can freeze it for a future meal.


Serving: 1cup | Calories: 295kcal | Carbohydrates: 57g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 955mg | Fiber: 11g | Sugar: 7g | Vitamin A: 6466IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 4mg