Southwest Quinoa Salad


Just in case you didn’t get the memo, this is crazy experiment week in the SSH home.  I might even make one of those volcanos out of paper mache and see if I can make it erupt wine, which I think is much classier and way more of a wow-factor than some old champagne fountain.  I’m thinking about loaning it out for weddings.

Once I realized the wine volcano might involve a little more time and effort than I was willing to devote, I just poured a glass the old-fashioned way (aka I dropped a straw in the bottle) and got to thinkin.  I had quinoa on the brain, mostly due to the fact that I recently purchased an economy-sized bag, and then… an idea was born.

 Every time I make quinoa, I try to think of ways to really make the flavor stand out.  That’s the great thing about quinoa, it’s like a blank page waiting to be decorated with bright beautiful colors, and even if it looks a little crazy when you’re done, it’s your vision so it’s great.  My vision (other than being a tad blurred at this point…maybe a straw was a tad much…) was to create a fiesta of salty, spicy and sweet.  So like an artist (starving artist I might add) I began to paint my masterpiece.

Southwest Quinoa Salad
You’ll Need:
1 cup uncooked quinoa, prepared according to package
15 oz can black beans, drained & rinsed
15 oz can sweet yellow corn, drained & rinsed
1 red bell pepper, diced
1 yellow pepper, diced
1/4 cup diced scallions
1 cup shelled edamame beans
1 whole avocado, diced
2 tbsp olive oil
Splash of apple cider vinegar
1 tsp ground cumin
juice from 1/2 a lime
1 tbsp cilantro paste (or fresh)
Salt & Pepper
Salad mix for serving

To prepare dressing:  In a small bowl, whisk together olive oil, vinegar, cumin, lime juice, cilantro and a pinch of salt and pepper.
Combine all other ingredients in a large bowl and toss with dressing.  Serve on a bed of lettuce mixed with fresh herbs.  Toss with a drizzle more olive oil if desired.

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southwest quinoa salad

Oh em gee.  Not to brag but I’m pretty much a culinary genius.  Ok, maybe not a genius but I got mad quinoa skills.  Eat this for lunch.  Or dinner.  Or every day for the rest of your life if you want, but  just eat it.  And while you do, I’ll be cleaning the sauvignon blanc off the floor from my failed volcano experiment.   I think I’ll stick to quinoa.

Please like & share:


  1. Mmm i’m just getting into quinoa! I’ve been having it for breakfast butttt i never turn down a mexican dish!

  2. I pretty much have ALL of these ingredients in my fridge/cupboard at ALL times. This is perfect and I can’t wait to make it! Also, I totally know what you’re talking about when you say “culinary genius.” I text my boyfriend at least every week with, “Babe, I’m a culinary genius.” Its great, isn’t it? 🙂

  3. Mmm. Love quinoa and I’m totally going to try this recipe. Yum. Love the idea of adding the edamame.

  4. You are a genius. And a (starving) artist. I am too, so I love you for all your creative and funny masterpieces. Quinoa has become my favorite grain in the last two months. I will absolutely give this a go!

  5. This looks sooo pretty! I love quinoa and anything southwestern, especially if it involves corn and black beans!

  6. That looks awesome! I love quinoa and edamame but never thought to combine them!

  7. Wow. This recipe looks absolutely fabulous, and healthy. Thanks for sharing!

  8. looks like an amazing creation!

  9. Pingback: Quinoa Newbie

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