Cat’s Southwest Quinoa Salad: Food & Drink Week

Vegetarians, vegans, gluten-free dieters – this savory dish works for everyone.

We have a group of friends that includes several vegans, along with some who are gluten-free and one who has an aversion to orange vegetables. Needless to say, cooking for this crowd sometimes poses a challenge. I’ve had some tasty quinoa salads and some tasty black bean-corn salads, so I decided to try my had at my own version. This can be freely embroidered upon.

Cat’s Southwest Quinoa Salad


1 cup quinoa (I use half red and half white)

2 cups water or stock

1 15 oz can black beans

1 15 oz can garbanzo beans (or any other bean you find tasty)

2 cups frozen corn OR 1 15 oz can corn

1 pint cherry or grape tomatoes, halved

1 bell pepper diced (I choose a contrasting color to the tomatoes)

1/2 medium onion, diced (a red onion adds nice color)

1 jalapeno, finely chopped (optional)

Fresh cilantro to taste, chopped


2 lemons, juiced

1/3 cup olive oil

1 teaspoon sugar or agave syrup (more to taste)

1 teaspoon Wow-a Chihuahua seasoning (or your favorite southwest seasoning)

Salt to taste (optional, I don’t use any)


Bring the water or stock to a boil in a medium sauce pan. Add the quinoa. Reduce to simmer and cook until water is absorbed. Cool (if you are in a hurry, float the cooking pan in an ice water bath).

Thoroughly rinse the beans and drain well. In a large bowl, combine all of the salad ingredients, including the cooled quinoa. Toss thoroughly.

In a small bowl, whisk together the dressing ingredients. Adjust the seasoning to taste.

Combine the dressing with the vegetables and quinoa.

Chill for at least an hour.

Keeps well for a few days.

Categories: Food/Drink

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