30 minutes
Cook Time
Number of Servings

What to do:

Vinaigrette Dressing

  1. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, ground cumin, chili powder, honey, salt, and pepper. Chill for 15 minutes.


  1. Bring a pot of water to a boil. Add edamame and cook for 3-5 minutes. Drain and set aside.
  2. Wash quinoa in a bowl or fine sieve. Drain water.
  3. Fill a pot with water and add quinoa. Bring to a boil. Put on low heat and cover for 15 minutes.
  4. Remove from heat and let stand for 10 minutes or until water is absorbed.
  5. Fluff with a fork and transfer to a bowl. Place in the fridge until cool.
  6. Mix all diced veggies, corn, black beans, avocado, and quinoa. Garnish with cilantro.

Southwest Quinoa Salad

By: Ali

Vegan Gluten Free Vegetarian

Fresh, fabulous, and full of flavors! Enjoy it as a side or entree- whatever your heart desires! 

Nutrition Facts

What you will need:


  • 2/3 cup quinoa, dry
  • 1 1/3 cups water
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 red onion, diced
  • 1 cup can corn
  • 1 can black beans, rinsed & drained
  • 1 can chickpeas, rinsed & drained
  • 1 1/2 cups frozen edamame
  • 2 Roma tomatoes, diced
  • 1 avocado, diced
  • *optional: cilantro, chopped, garnish 

Vinaigrette Dressing

  • 1/4 cup olive oil
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. lime juice from lime
  • 1 tsp. ground cumin
  • 1/2 tsp. chili powder, to taste
  • 1/2 tsp. honey
  • salt & pepper to taste