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Southwestern Quinoa

Quick and easy plant-based recipe to serve as an entree or side dish! This Southwestern Quinoa is sweet and spicy!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Salad
Cuisine: American, Mexican
Servings: 8 cups
Calories: 261kcal


  • 1 cup quinoa rinsed
  • 15 oz low sodium canned black beans drained & rinsed
  • 2 plum tomatoes chopped
  • 1 cup frozen corn thawed
  • 1 red bell pepper chopped
  • 2 green onions chopped
  • 1/2 small red onion chopped
  • 1/2 cup fresh cilantro chopped
  • 1 lime juiced
  • 1/3 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp chili powder
  • 3 tbsp honey
  • 3 tbsp white vinegar


  • Cook quinoa according to package instructions. Do not add salt! There will be plenty of flavor from the dressing and veggies!
  • While quinoa is cooking, combine beans, tomatoes, corn, green onions, red bell pepper, red onion and cilantro in a large bowl.
  • Make dressing by whisking together lime juice, olive oil, salt, pepper, chili powder, honey and vinegar.
  • Add cooked quinoa to bowl with veggies. Fold in dressing. Serve garnished with more fresh cilantro if desired. This quinoa is delicious served immediately, or cold.


Nutrition Information (per 1 cup): 261 calories, 11g fat, 1g saturated fat, 0mg cholesterol, 161mg sodium, 36g carbohydrate, 7g fiber, 6g added sugar, 7g protein, 45mg calcium, 411mg potassium, 178mg phosphorus, 63mg oxalate