Southwestern Quinoa Salad

With a busy family of five, we are always looking for healthy meals that don’t require hours in the kitchen.  Being from Texas, we love anything tex-mex!  My family loves one pot meals.   We enjoy anything southwest or Mexican food related, so this Southwestern Quinoa Salad or also called a Tex-Mex burrito bowl is a family favorite.  Get creative, add in or take out which ever ingredients you choose.  There really is no right or wrong way to serve up a Tex-Mex burrito bowl or Southwestern Quinoa Salad.

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This Southwestern Quinoa Salad with Black Beans is a trimmed down, fiber-filled version of a Tex-Mex burrito bowl — I left out the guac, sour cream and shredded cheddar to bring the dish under 200 calories. If you are not too worried about the calories add ¼ avocado on top. But it’s far from bland!! Instead of using salt and fat to flavor, I use the fresh flavors of green onion and cilantro. By adding the jalapeños and chili powder you get a medium-spicy kick. I like to make a big batch so there are yummy leftover through out the week!


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Total Time: 30 min.

Prep Time: 15 min.

Yield: 8 servings, about 1 cup each


2 cups cooked Quinoa (or other cooked whole grain)

1 (15-oz.) can black beans, drained, rinsed

2 cups frozen whole-kernel corn, thawed

1 medium tomato, finely chopped

3 green onions, finely chopped

2 Tbsp. extra-virgin olive oil

¼ cup white wine vinegar

¼ cup fresh cilantro, chopped

1 medium jalapeño, finely chopped (or cayenne pepper to taste)

1 tsp. mild chili powder



1. Combine rice, beans, corn, tomato, green onions, oil, vinegar, cilantro, jalapeño, and chili powder in a large serving bowl; mix well.

2. For best flavor, cover and refrigerate for at least an hour before serving.


Tip: Quinoa can be mixed into salad, or all other ingredients can be combined and served over the rice.