One-Pot Southwest Quinoa Salad
This Southwest Quinoa Salad combines sautéed veggies, black beans, and fluffy quinoa with warm spices for a filling, nutritious, vegetarian side dish. Cooked in one pot in just 30 minutes, it’s the perfect side dish for everything from weekend barbecues to weeknight meals!
Looking for more hearty salads? Try our easy Mediterranean bean salad and lemon chicken and rice salad, too.
If I’m being honest, this quinoa black bean salad was born out of desperation. Admittedly, side dish options aren’t always on my radar. So, one night, I found myself having shopped for everything to make chicken quesadillas, yet nothing for a nutritious side dish.
Luckily, after a bit of scavenging in my kitchen, I found all the ingredients to make this quick black bean quinoa salad. It turned out delicious and quickly made its way into my regular dinner rotation!
Not only is it delicious, but all the ingredients cook in one pan and are ready to eat in just 30 minutes. Plus, leftovers store well, and you can even turn this recipe into a complete meal by adding a bit of protein.
As a result, it’s great for meal prep and a fun way to repurpose leftovers. Don’t you just love when kitchen experiments work out?!
Salad Ingredients
Please be sure to scroll down to the recipe card for the complete details!
- Light Olive Oil – This helps sauté the veggies, enhancing their flavor and adding a dose of healthy fats. If preferred, avocado oil will also work.
- Veggies – Zucchini, orange bell pepper, frozen corn (frozen corn works well, too), and red onion add lots of color and nutrients.
- Quinoa – We use tri-color quinoa, but any quinoa you like best will work.
- Broth – Cooking grains in broth or stock is the easiest way to enhance their flavor! We use low-sodium chicken broth, but vegetable broth also works well if you need to keep this recipe vegan.
- Black Beans – Use canned black beans to keep things easy. Just make sure to rinse and drain them first.
- Seasonings – Chili powder, ground cumin powder, salt, black pepper, and cayenne powder add lots of savory southwestern flavor and a touch of heat.
Flavor Variations
One of the best things about this black bean quinoa salad recipe is how versatile it can be! Feel free to experiment and mix and match different ingredients to make it your own.
- Swap the Beans – Use chickpeas or pinto beans instead of black beans.
- Add Extra Veggies – Cherry tomatoes, green onion, or even mushrooms made great additions.
- Kick Up the Heat – Add chopped jalapeño for extra spice.
- Not a Fan of Quinoa? – Use rice instead!
- Add a Boost of Fat – Stir in chopped avocado or crumbled cheese for a creamy consistency.
How to Make This Southwest Quinoa Salad Recipe
- Sauté. In a large sauté pan over medium heat, sauté the frozen corn, zucchini, bell pepper, and onion until the veggies soften slightly. Then, transfer the mixture to a large bowl.
2. Boil the quinoa. Add the uncooked quinoa to the same pan used to cook the veggies. Then, pour in the broth, cover, and bring the liquid to a boil. Simmer for 15 minutes, or cook according to the package directions.
3. Combine. Pour the cooked quinoa into the bowl of sautéed veggies. Add the spices and black beans, and gently mix to combine.
4. Serve. Adjust the seasonings to taste, add your favorite toppings, and enjoy!
Serving Suggestions
Serve this recipe cold or at room temperature. We love to top it with fresh cilantro and queso fresco or cotija. It’s also fabulous as a side dish with main courses like vegan southwest egg rolls, easy southwest stuffed poblano peppers, sloppy joe quesadillas, or easy beef enchiladas.
You can also enjoy it as a complete meal by adding shredded chicken, grilled shrimp, ground turkey, beef, or even tofu!
More Delicious Side Dish Recipes
One-Pot Southwest Quinoa Salad Recipe
Equipment
Ingredients
- 2 Tablespoons light olive oil
- 1 small/medium zucchini, diced
- 1 orange bell pepper, diced
- 1 cup frozen corn
- 1/2 cup red onion, diced
- 1 1/2 cups tri-colored quinoa, uncooked
- 3 cups chicken or vegetable stock/broth
- 15 ounce can black beans, drained and rinsed
- 3/4 teaspoon chili powder
- 3/4 teaspoon ground cumin powder
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/16 teaspoon cayenne powder
- Optional Toppings: fresh cilantro, queso fresco
Instructions
- In a large sauté pan over medium heat, sauté the frozen corn, zucchini, bell pepper, and onion in the olive oil for 5-7 minutes to slightly soften the veggies. Remove from the pan and scoop into a serving bowl.2 Tablespoons light olive oil, 1 small/medium zucchini, diced, 1 orange bell pepper, diced, 1 cup frozen corn, 1/2 cup red onion, diced
- Add the uncooked quinoa back into the sauté pan with the chicken stock. Cover and bring to a boil. Simmer for 15 minutes. or cook according to package directions.1 1/2 cups tri-colored quinoa, uncooked, 3 cups chicken or vegetable stock/broth
- Pour the cooked quinoa into the bowl of sautéed veggies. Gently mix in the spices and black beans until combined. Add more seasonings, if desired.15 ounce can black beans, drained and rinsed, 3/4 teaspoon chili powder, 3/4 teaspoon ground cumin powder, 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/16 teaspoon cayenne powder
- Serve warm or at room temperature. Top with fresh cilantro or queso fresco, if desired!Optional Toppings: fresh cilantro, queso fresco
- Store in an airtight container in the refrigerator for up to 4 days.
Video
Notes
Nutrition
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This quinoa has such yummy flavors! Sometimes we add shredded chicken to make it a full meal.