Dinner

High Protein Southwest Quinoa Salad Recipe

ByNaomi Fletcher November 9, 2025November 9, 2025

Introduction

This High Protein Southwest Quinoa Salad is a vibrant, nutritious dish packed with flavor and texture. Perfect for a healthy lunch or light dinner, it combines hearty quinoa, tender chicken, and fresh vegetables with a zesty lime dressing.

A bowl filled with a colorful quinoa salad showing multiple layers, starting with a base of cooked quinoa mixed with small pieces of black beans, yellow corn, and diced red bell peppers evenly spread throughout. Chunks of cooked chicken and chopped red onions are scattered, adding texture and color variety. On top, a neat pile of cubed avocado sits in the center, bright green and smooth. A lime wedge rests on one side inside the bowl. The bowl is white, placed on a white marbled surface next to a glass jar filled with a creamy, light brown dressing with a spoon inside, and a whole lime nearby. Part of a black and white checkered cloth is visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup quinoa (180 g dry)
1 small red onion (200 g)
1 large red bell pepper (170 g)
1 15oz can black beans
1/2 cup corn (125 g)
2 roma tomatoes (160 g)
1 handful cilantro, chopped
1 lb cooked chicken breast (16 oz, chopped)
1 tbsp taco seasoning
1 tsp sea salt
Juice from 1 lime

Instructions

Step 1: Rinse the quinoa thoroughly. For extra flavor, toast it in a hot pan for a couple of minutes before cooking. Then cook according to package instructions and let it cool.
Step 2: Finely chop the red onion, then soak it in a bowl of cold water for at least 10 minutes to mellow the flavor. Drain before using.
Step 3: Wash and chop the red bell pepper, roma tomatoes, and cilantro. Drain and rinse the black beans, then set all ingredients aside.
Step 4: Once the quinoa has cooled, fluff it with a fork and transfer to a large mixing bowl. Add the chopped chicken breast, tacos seasoning, sea salt, lime juice, and all the vegetables. Stir well to combine.
Step 5: Serve the salad as is or top with sliced avocado or your favorite southwest sauce for added flavor.

Tips & Variations

For extra creaminess, add diced avocado or a dollop of Greek yogurt when serving.
Use grilled or rotisserie chicken as a convenient shortcut.
Substitute black beans with pinto or kidney beans for a different taste.
Add a pinch of smoked paprika or chipotle powder for a smoky twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It holds up well, but you may want to add fresh lime juice or avocado when serving to brighten the flavors. Reheat the chicken separately if you prefer a warm salad.

How to Serve

A beige bowl filled with a colorful quinoa salad, showing a mix of small beige quinoa grains scattered throughout, with layers of chopped red bell peppers, yellow corn kernels, small black beans, and pieces of shredded light brown chicken evenly distributed. Chopped red onions and green cilantro leaves are mixed in for extra color, and diced bright green avocado pieces are placed in a small pile in the center of the bowl. A fresh lime wedge rests on one side of the bowl’s edge. To the top right, a glass jar filled with a light brown creamy dressing with a spoon inside is visible, and a whole green lime is placed next to it. The bowl is set on a white marbled texture surface, with a black and white checkered cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegetarian?

Yes, simply omit the chicken and consider adding extra beans or roasted vegetables to keep it hearty and filling.

Is it better to cook quinoa in broth?

Cooking quinoa in vegetable or chicken broth adds more depth of flavor but is optional. Plain water works well too if you toast the quinoa beforehand.