Skip to Content
Menu

Southwestern Quinoa Salad

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Mar 9, 2023
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Bring a big punch of flavor to your dinner table with this tasty Southwestern Quinoa Salad! Savory black beans, nutty quinoa, fresh avocadoes and tomatoes meet the bright and herby flavors of an easy homemade pesto, making this Southwest black bean quinoa salad both delicious and ultra-satisfying. You'll want to make this one again and again!

Southwestern Quinoa Salad

  • Prep Time 15 min
  • Total 60 min
  • Servings 6
  • Ingredients 14
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Salad

  • 1 large onion, chopped (1 cup)
  • 1 cup quinoa, rinsed well, drained
  • 1 1/2 cups reduced-sodium chicken broth
  • 1 cup packed fresh cilantro leaves
  • 1/4 cup raw unsalted hulled pumpkin seeds (pepitas)
  • 2 cloves garlic, sliced
  • 1/8 teaspoon ground cumin
  • 2 tablespoons chopped green chiles (from 4.5-oz can)
  • 1 tablespoon olive oil
  • 1 can (15 oz) no-salt added black beans, drained and rinsed
  • 6 medium plum (Roma) tomatoes, chopped (2 cups)
  • 2 tablespoons fresh lime juice

Garnish

  • 1 avocado, pitted, peeled, thinly sliced
  • 6 small cilantro sprigs, leaves torn

Instructions

  • Step 
    1
    Spray 3-quart saucepan with cooking spray. Heat over medium heat. Add onion to oil; cook 6 to 8 minutes, stirring occasionally, until golden brown. Stir in quinoa and chicken broth. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until all liquid is absorbed; remove from heat.
  • Step 
    2
    Meanwhile, in small food processor*, place cilantro, pumpkin seeds, garlic and cumin. Cover; process 5 to 10 seconds, using quick on-and-off motions; scrape side. Add chiles and oil. Cover; process, using quick on-and-off motions, until paste forms.
  • Step 
    3
    Into cooked quinoa, add pesto mixture and the remaining salad ingredients. Refrigerate at least 30 minutes to blend flavors.
  • Step 
    4
    To serve, divide salad evenly among 6 plates; top each serving with 2 to 3 slices avocado and 1 sprig cilantro.

Nutrition

310 Calories
12g Total Fat
13g Protein
38g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
170mg
7%
Potassium
770mg
22%
Total Carbohydrate
38g
13%
Dietary Fiber
9g
35%
Sugars
5g
Protein
13g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved