Want more healthy recipes? I love this Spring Roll Bowl, Vegetarian Stuffed Peppers, or Bulgur Salad!
How to make Quinoa Salad:
Cook Quinoa and Make Dressing: Cook quinoa in vegetable broth according to package directions. Fluff with a fork and allow to cool for 20 minutes. In another bowl, combine dressing ingredients. I mean, it’s a bonus that it’s healthy, protein-rich and packed with iron and fiber, but I mostly care that it’s absolutely delicious and full of fresh ingredients. I serve it as a side dish often, but we also enjoy it as a hearty meal, with grilled chicken, shrimp, and mango added to the mix. It’s also great for potlucks since it’s gluten-free and vegetarian. If you love quinoa, try a Quinoa Burger, Thai Quinoa Salad, or Bulgur Salad! Combine: Pour quinoa into a large bowl. Add black beans, tomatoes, green onions, cilantro, and avocado. Drizzle dressing over salad and stir gently. Enjoy immediately, for best results, or refrigerate leftovers for up to 3 days.
Make Ahead Instructions:
To Make Ahead: This southwest quinoa salad recipe is best enjoyed the same day, but it can be stored in the fridge for up to 3 days–just don’t add the avocado until ready to serve.
More Salad Recipes:
Mason Jar Salad Brussels Sprout Salad Lentil Salad Orzo Salad Apple Pecan Salad Caprese Salad
I originally shared this recipe May 2019. Updated May 2024.
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