Southwest Quinoa

You all know how much I love quinoa. You also probably already know how much I adore my Greek Quinoa Salad. (In fact, everyone who has eaten it adores it also.)

I was considering making a Southwest Quinoa Salad and realized that I was getting bored with eating it cold. I wanted something that was warm, or at least room temp.

So I took the ingredients brewing in my head for a new quinoa salad recipe and just made it as a side dish.

I hope you like it. I bet it would still make a great salad for lunch the next day. Just sayin’.

Southwest Quinoa
Cook time
Total time
Recipe type: Side Dish
Cuisine: Southwest/TexMex
Serves: 4
  • 1 cup quinoa, rinsed
  • 2 cups vegetable stock
  • 2 large tomatoes, chopped
  • 2 large avocados, cubed
  • 1 cup corn kernels, either fresh or frozen
  • ½ small red onion, diced
  • ¼ cup fresh cilantro, minced
  • 1-2 green onions, sliced finely
  • 1 can black beans, drained and rinsed well
  • 1 lime, juiced and zested
  • 1 clove garlic, minced
  • 1-2 teaspoons chili powder seasoning
  • Salt & pepper, to taste
  1. In a medium saucepan bring the vegetable stock and quinoa to a boil. Reduce to a simmer and cover. Cook about 15 minutes, or until all liquid is absorbed. Let sit a few minutes then fluff with a fork.
  2. In a bowl mix the cooked quinoa with the onion, corn, tomatoes, black beans, cilantro and green onions.
  3. In a small bowl mix the lime juice, chili powder and garlic clove together. Lightly toss in the avocado. Stir gently to coat.
  4. Add the avocado mixture to the rest of the ingredients and toss together.
  5. Taste and adjust for seasoning with salt and pepper.

Some Notes: When I first wrote this recipe I wanted to include chipotle peppers in adobo but totally forgot that when I actually threw the ingredients together. I think I’ll try that for sure next time to give it even just a bit more of a kick.


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