Description
This High Protein Southwest Quinoa Salad is a vibrant, nutrient-packed dish combining fluffy quinoa, black beans, fresh veggies, and seasoned cooked chicken breast. Tossed with lime juice and a touch of taco seasoning, it’s perfect for a healthy lunch or light dinner with a southwestern twist.
Ingredients
Scale
Grains and Beans
- 1 cup quinoa (180 g, dry)
- 1 15oz can black beans, drained and rinsed
- 1/2 cup corn (125 g)
Vegetables and Herbs
- 1 small red onion (200 g), finely chopped
- 1 large red bell pepper (170 g), chopped
- 2 roma tomatoes (160 g), chopped
- 1 handful cilantro, chopped
Protein and Seasoning
- 1 lb cooked chicken breast (16 oz), chopped
- 1 tbsp taco seasoning
- 1 tsp sea salt
- Juice from 1 lime
Instructions
- Cook the quinoa: Rinse the quinoa thoroughly under cold water. For extra flavor, toast the quinoa in a hot pan for 2 minutes until fragrant before cooking. Then, cook the quinoa according to the package instructions until fluffy. Allow it to cool.
- Prepare the onion: Finely chop the red onion and soak it in a bowl of cold water for at least 10 minutes. This will mellow its sharp flavor.
- Chop and prep veggies: Wash and chop the red bell pepper, roma tomatoes, and cilantro. Drain and rinse the black beans to remove excess sodium and liquid. Set these aside.
- Combine ingredients: Once the quinoa is cooled, fluff it with a fork and transfer to a large mixing bowl. Drain the onion from the water and add it to the bowl along with black beans, corn, chopped bell pepper, tomatoes, cilantro, chopped cooked chicken breast, taco seasoning, sea salt, and lime juice. Stir everything well until fully combined.
- Serve and enjoy: Serve the salad immediately or chill to let flavors meld. Optionally, garnish with avocado slices or your choice of southwest-style sauce for added flavor.
Notes
- To reduce prep time, use pre-cooked quinoa from the store.
- For a vegetarian option, omit chicken and add extra beans or grilled tofu.
- Soaking onions in cold water reduces pungency for a milder taste.
- The salad can be served cold or at room temperature.
- Adjust taco seasoning and salt to taste for spice preference.
- Leftovers can be refrigerated for up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
Keywords: quinoa salad, high protein salad, southwest salad, healthy lunch, chicken quinoa salad, black beans, corn, cilantro, taco seasoning
