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Southwestern Quinoa Salad With Lime Cilantro Vinaigrette

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course All Recipes, Lunch, Salad, Sides, Snacks
Cuisine 1:1 Ratio, All, Vegetarian
Servings 4 servings
Calories 433 kcal


Quinoa Salad

  • 1 cup dry quinoa
  • 2 cups vegetable broth (or filtered water)
  • 1/4 cup cilantro, stems removed
  • 1 cup black beans
  • 1 cup frozen corn kernels, thawed
  • 1 tomato, diced
  • 1 jalapeno pepper, seeded and diced
  • 1/2 lime (juice from lime)
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp Celtic sea salt
  • 8 cups mixed greens

Lime Cilantro Vinaigrette

  • 2 TBSP fresh lime juice
  • 1 TBSP white wine vinegar
  • 1/4 cup cilantro leaves, no stems
  • 1/2 TBSP raw honey substitute maple syrup or palm sugar if vegan
  • 1/8 tsp Celtic sea salt
  • 1 clove fresh garlic, chopped
  • 1 1/4 tsp Dijon mustard
  • 1/3 cup extra virgin olive oil


  • In a saucepan, combine quinoa and vegetable broth/water. Bring to a boil. Reduce heat, cover, and simmer until quinoa softens and liquid evaporates — about 15 to 20 minutes.
  • While quinoa is cooking, prepare vinaigrette by placing lime juice, white wine vinegar, cilantro, honey, salt, garlic, and Dijon mustard into a blender and processing until smooth. While blender is running, add olive oil in a slow steady stream until blended and thickened, about 15 seconds.
  • Once quinoa has softened and liquid has evaporated, remove from heat, cool, and place in a large bowl.
  • Add remaining ingredients, except for mixed greens, and mix gently to combine.
  • Divide mixed greens evenly among four plates, top with quinoa mixture, drizzle with vinaigrette, and serve.



Calories: 433kcalCarbohydrates: 17gProtein: 12gFat: 17gSaturated Fat: 3gSodium: 234mgFiber: 9gSugar: 5g
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