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The best quinoa salad

This Southwest Quinoa & Bean Salad is loaded! It has a dairy-free yet super creamy tahini, cilantro and lime dressing that is to die for. This vegan salad features roasted sweet potatoes, black beans, sweet corn, and buttery avocado. For a fresh bite it has red onion and for extra crunch and fiber it has cabbage and carrots. This one does not skimp on flavor or good for you ingredients. Also, it is perfect for meal prep because the ingredients retain their texture after dressing. The lime in the dressing helps the avocado stay green longer and gives the sweet potatoes more flavor as they marinate. I hope you love this one as much as I do! It is delicious and different. This article includes affiliate links, I make a small commission when you make a purchase through them. Thanks for supporting my work.

What is Quinoa anyway?

Quinoa is an ancient grain that is popular for it's high protein and fiber content and it's versatility. It is a great addition to salads, an amazing side dish and is works very well in soups. Quinoa really shines in make ahead salads because it doesn't swell or get dry. It holds it's texture well after dressing and is pleasantly firm but not crunchy which is perfect for this Southwest quinoa salad. For an in depth article on quinoa and how to cook it read this article here.

Ingredients for Southwest Quinoa & Bean Salad

This vegan and gluten free salad has pretty basic ingredients that are available year round. Sweet potatoes, onions and frozen corn are items that you should never be without since they are super versatile. That is why this can be a Summer salad, a Winter Salad or anything in between.

cooked quinoa
sweet potatoes
black beans
frozen corn
red onion
olive oil
Salt and pepper
Cole slaw mix (red and green cabbage & carrots)
avocados
sesame tahini
limes
water
cilantro

How to make Southwest Quinoa and Bean Salad

This is a very beginner friendly recipe. I used a store bought Cole slaw mix to make the preparation simpler and easier but you can cut your own if you prefer. I like preparing the dressing and salad ingredients while the quinoa cooks and sweet potatoes roast. This keeps the cooking time at about a half hour or so.

First, cook quinoa according to instructions and let cool
Preheat oven to 400
Then, on a sheet pan spread the sweet potato in a single layer, toss with olive oil and salt and bake for 25 minutes flipping once halfway
Meanwhile make the dressing by combining tahini, lime juice, water, salt and cilantro in a blender and puree until creamy.
In a large bowl add the cloe slaw mix, cooled quinoa, sweet potatoes, avocadoes, corn and onions.
Add the dressing and toss well. Enjoy within 3 days for best quality.

Tips for making wow-worthy salads

First, always select fresh ingredients for salads. Save the older produce for soups and cooked preparations. Make sure nothing is lifeless or limp going in.
Second, when using cooked ingredients like roasted veggies or grains, be sure to let them cool before adding to the salad.
Blender dressings are king! Blending your ingredients until creamy make it possible to make oil-free or low-oil dressings in a snap with no separating. I love my blender, I am linking it below.
Lastly, sharp knives, great pans, quality peelers and cutting boards as well as a beautiful wooden bowl will elevate your salad game. Not only do quality cooking tools make cooking easier, it is safer and more efficient. Presentation is really important. In the restaurant business I always told my cooks that the first bite is with the eyes! I am linking some of my fave tools below.

More delicious vegan quinoa salad recipes

Southwest Quinoa & Bean Salad

This loaded quinoa salad with Southwestern flavors and a creamy tahini lime dressing is delicious. It is super hearty and full of black beans, corn and sweet potatoes. Perfect for a dinner salad or a lunch meal prep, this one is sure to be a favorite.

5 from 2 votes

Print Recipe Pin Recipe

Cook Time 40

Course Appetizer, dinner, lunch, Main Course, Salad, Side Dish

Cuisine American, california, fusion, Tex-Mex

Servings

Calories 458 kcal

Ingredients

2 cups quinoa cooked and cooked, measured after cooking
2 sweet potatoes peeled and cubed
15 oz black beans canned, drained
1 cup frozen corn thawed
¼ red onion diced
1 tbsp olive oil
¼ Salt and pepper
1 cup Cole slaw mix red and green cabbage & carrots
2 avocados peeled and cubed
¼ cup sesame tahini
2 limes juiced
¼ cup water
1 bunch cilantro
½ tsp salt

Instructions

First, cook quinoa according to boxes instructions and let cool
Then, preheat oven to 400
Next, on a sheet pan spread the sweet potato in a single layer, toss with olive oil and salt and bake for 25 minutes flipping once halfway
Make the dressing by combining tahini, lime juice, water, salt and cilantro in a blender and puree until creamy.
In a large bowl add the cloe slaw mix, cooled quinoa, sweet potatoes, avocadoes, corn and onions.
Last, add the dressing and toss well. Enjoy within 3 days for best quality.

Nutrition

Calories: 458kcalCarbohydrates: 63gProtein: 15gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 253mgPotassium: 1114mgFiber: 17gSugar: 5gVitamin A: 10846IUVitamin C: 22mgCalcium: 89mgIron: 4mg

Keyword black beans, blender dressing, cilantro, Easy, glutenfree, healthy, quinoa, tahini

Tried this recipe?Let us know how it was!

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