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Bowl of healthy quinoa, black beans, corn, tomatoes, onion, and avocado in a spicy Southwestern lime vinaigrette made by



This delicious quinoa salad is a complete, healthy meal with black beans, onion, tomatoes, corn, and avocado. The spicy lime vinaigrette adds a citrusy heat that makes this quick and easy recipe crave worthy.



For salad:

  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 2 cups vegetable stock
  • ½ cup diced green bell pepper
  • ½ cup diced red onion
  • 1 jalapeno pepper, seeded and minced
  • 1 cup fresh corn kernels (if using frozen, thaw completely)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 large tomato, seeded and diced
  • 1 avocado, peeled and diced
  • ½ cup crumbled feta cheese (optional)

For spicy lime vinaigrette:

  • ¼ cup fresh lime juice
  • 2 teaspoons lime zest
  • 3 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • 2 tablespoons chopped cilantro
  • ⅓ cup olive oil


  1. In a fine mesh colander, rinse the quinoa under cold water. Swirl the quinoa with your hand and continue to rinse. Set aside to drain.
  2. In a large saucepan over medium heat, add the olive oil and quinoa.
  3. Cook and stir the quinoa until any water has evaporated and the grains begin to lightly toast, about 3 – 4 minutes.
  4. Pour in the vegetable stock, stir and bring to a boil. Reduce the heat to low, and simmer until the quinoa has absorbed all of the stock, about 10 minutes. Remove the pan from the heat.
  5. Chill the quinoa in the refrigerator for at least 10 minutes.
  6. Meanwhile, make the dressing. In the bowl of a large food processor, add all of the ingredients. Process the mixture until it becomes an emulsified dressing, about 1 minute. Set aside.
  7. Assemble the salad. In a large bowl, combine the quinoa, bell pepper, onion, jalapeno pepper, corn, black beans, and avocado. Toss well to combine thoroughly.
  8. Pour the dressing over the salad. Lightly toss the coat all the ingredients with the dressing.
  9. Cover and chill the salad for at least 30 minutes. Before serving, lightly toss the salad again to evenly distribute any dressing and juices that accumulated on the bottom of the bowl.
  10. Serve cold.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 15 minutes


  • Serving Size: 1