Loaded Southwest Quinoa Salad with Avocado
This vibrant Southwest-inspired quinoa salad delivers a nourishing blend of plant-based protein, crisp vegetables, creamy avocado, toasted pepitas, and a citrusy lime dressing. Subtle smoked paprika, cumin, and garlic notes give the salad warm depth while preserving its fresh, bright character.
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Servings: 4
Ingredients
For the salad:
- 1 large ripe avocado cut into cubes
- ½ bunch fresh cilantro leaves chopped
- 1 cup quinoa thoroughly rinsed
- 15 ounces black beans drained and rinsed
- ¼ teaspoon smoked paprika
- 10 ounces cherry or grape tomatoes sliced in half
- ½ teaspoon fine salt
- 1 red bell pepper finely diced
- 1 ¾ cups water
- ¼ teaspoon ground cumin
- ⅓ cup pepitas toasted
- 1 cup frozen corn kernels thawed
- ¼ red onion finely diced
- ½ teaspoon garlic powder
- 1 jalapeño seeds removed and finely diced
For the dressing:
- ½ teaspoon kosher salt
- ¼ cup avocado oil or olive oil
- 1 teaspoon agave nectar or maple syrup
- ¼ teaspoon smoked paprika
- 2 to 3 tablespoons freshly squeezed lime juice from about 2 limes
Instructions
- Place a small ungreased skillet over medium heat. Add the pepitas and cook for 3 to 4 minutes, stirring frequently, until they become fragrant, lightly browned, and begin to pop. Transfer them to a plate and allow them to cool so they remain crisp.
- Combine the rinsed quinoa, water, garlic powder, cumin, smoked paprika, and salt in a medium saucepan. Bring the mixture to a boil over medium-high heat, then lower the heat, cover the pan, and simmer for 15 minutes. Take the saucepan off the heat and let the quinoa stand, still covered, for an additional 5 minutes. Fluff it with a fork, then spread it across a plate or sheet pan until it reaches room temperature.
- While the quinoa is cooking, prepare the produce. Halve the tomatoes, finely dice the red bell pepper, red onion, and jalapeño, thaw the corn, and chop the cilantro. Drain and rinse the black beans thoroughly.
- In a small bowl or jar, combine the oil, lime juice, agave or maple syrup, smoked paprika, and kosher salt. Whisk or shake until the dressing is smooth and fully blended. Adjust the amount of lime juice as desired.
- Add the cooled quinoa to a large mixing bowl with the black beans, tomatoes, corn, bell pepper, red onion, jalapeño, and cilantro. Toss gently to distribute the ingredients evenly. Pour the dressing over the salad and toss again until everything is lightly coated.
- Just before serving, carefully fold in the diced avocado to keep the pieces intact. Sprinkle the toasted pepitas over the top. Taste once more, then brighten with an additional squeeze of lime or a small pinch of salt as needed.
Notes
For make-ahead preparation, refrigerate the dressed salad base for up to 3 days. Add the avocado and pepitas shortly before serving to preserve the avocado’s freshness and the seeds’ crunch.
For a spicier version, keep the jalapeño seeds in the mixture. For a gentler flavor, replace the jalapeño with a small green bell pepper.
Toasted sunflower seeds or coarsely chopped roasted almonds may be used in place of pepitas.
Spreading the cooked quinoa on a plate or sheet pan helps it cool efficiently and prevents excess moisture from softening the finished salad.
This salad may be served over leafy greens, spooned into warm tortillas as quick tacos, or plated with grilled chicken, fish, or tofu.