Southwest Quinoa Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
Southwest Quinoa Salad ! This vegetarian version is a healthy and gluten-free salad that is fresh tasting and loaded with your favorite Southwest flavors! It's a perfect salad to bring to a summer barbecue or a picnic.
  • 1 cup quinoa
  • 2 cups of vegetable broth (or chicken broth)
  • 1 (28-ounce) can RedPack petite diced tomatoes, drained
  • 1 cup frozen corn
  • 1 (15-ounce) can black beans, rinsed and drained
  • 3 Tbsp. barbeque sauce of your choice (I used Kansas City Masterpiece)
  • 1 avocado - chopped
  • 3 green onions - chopped
  • 2 Tbsp. chopped cilantro
  • salt and fresh cracked pepper to taste
  • Optional: 2 Tbsp. fresh lemon juice
  1. Cook the quinoa with vegetable broth, follow the directions on the box, then set quinoa aside to cool for 5 minutes.
  2. In a large mixing bowl, combine corn, black beans, tomatoes, green onions, and cooked quinoa. Stir in barbecue sauce and ½ the chopped avocado. Add salt and fresh cracked pepper, to taste.
  3. Transfer to a serving bowl or platter. Top with cilantro and the remaining chopped avocado. Cover with clear wrap and chill for 1 hour or more before serving.
  4. Optional: Stir in fresh lemon juice just before you serve it.
  5. Yields: 6 to 8 servings
Recipe by 2 Sisters Recipes by Anna and Liz at