Delicious High-Protein Southwest Quinoa Salad
A colorful, high-protein quinoa salad loaded with black beans, corn, veggies, and a zesty southwest lime dressing. It’s hearty, refreshing, and packed with plant-based protein — great for lunches, dinners, or meal prep.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Serves 3–4
Ingredients
For the Salad
1 cup dry quinoa (gives ~3 cups cooked)
1 cup black beans (cooked or canned, rinsed & drained)
1 cup sweet corn (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1 red bell pepper, diced
½ cup cucumber, diced
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
1 avocado, diced
Protein Boost Options:
1 cup grilled chicken, diced OR
½ cup chickpeas OR
½ cup extra black beans OR
½ cup cottage cheese on the side OR
2 boiled eggs, chopped
Southwest Dressing
3 tbsp olive oil
3 tbsp lime juice
1 tbsp honey or maple syrup
1 garlic clove, minced
½ tsp cumin
½ tsp paprika
½ tsp chili powder
Salt & pepper to taste
Instructions
1. Cook the Quinoa
Rinse quinoa under cold water.
Bring 2 cups water to boil with a pinch of salt.
Add quinoa, reduce heat, cover, and cook 12–15 minutes until fluffy.
Let cool slightly.
2. Prepare the Salad Base
In a large bowl combine:
Cooked quinoa
Black beans
Corn
Cherry tomatoes
Bell pepper
Red onion
Cucumber
Cilantro
3. Add Protein
Add your protein of choice:
Grilled chicken for max protein
Extra beans/chickpeas for vegetarian protein
Eggs or cottage cheese for a balanced bowl
4. Make the Dressing
Whisk together all dressing ingredients until smooth and zesty.
5. Toss & Serve
Pour dressing over the salad, toss well, and finish with diced avocado if using.
Notes
Keeps well 3 days in the fridge (add avocado fresh).
Great as a meal prep bowl — quinoa absorbs flavor beautifully.
To make non-spicy: skip chili powder and paprika or use mild versions.
Tips
Add a handful of spinach for extra greens.
Replace lime with lemon if needed.
Roast the corn for a smoky flavor.
Frequently Asked Questions
Q: Can I make it vegan?
Yes — skip chicken and eggs; use beans or chickpeas for protein.
Q: Can I serve it warm?
Yes! Slightly warm quinoa makes the salad extra delicious.
Q: Best add-ins?
Roasted sweet potatoes, feta, jalapenos (optional), or pumpkin seeds.
Nutritional Information
Calories: 420–470
Protein: 26–30g
Carbs: 48–52g
Fat: 12–15g
Fiber: 8–10g