SOUTHWEST RICE AND QUINOA SALAD — Quinoa and rice are combined with black beans, corn and peppers, then tossed with a spicy lime vinaigrette in this protein packed salad.
Quinoa is one of my favorites grains. It’s just so versatile, especially as the base this nutritious, protein packed Southwest Quinoa and Rice Salad.
After trying a similar salad from my local grocery store deli, I knew I could probably recreate it at home. I opted to use a mix of brown rice and quinoa, but you could definitely use all of one or the other.
Really, you could make this salad with any kind of similar grain, like cous cous. And of course, you could add some grilled or shredded chicken for a more hearty, protein packed dish.
My family loves Mexican Street Corn, so if I ever have leftovers, I love using it in this salad. The grilled corn adds so much amazing flavor!
This salad is loaded with Southwest flavors, but not too spicy. You could always replace the jalapeno with some chopped green onions if you prefer and even milder version.
And of course, if you like it really spicy, add extra red pepper flakes or cayenne pepper.
This salad will keep for three or four days in the refrigerator (sometimes even longer) so I love mixing it up for lunches at the beginning of the week.
It’s also great if you want to take a healthy lunch to work, or just want a light dinner. And this salad is always popular at potlucks and backyard barbecues.
This Southwest Quinoa and Rice Salad is one of my favorites. Loaded with healthy ingredients and so easy to mix up, this is a recipe I’ve been making for years, and plan to make for many more.
Be sure to save this Southwest Quinoa and Rice Salad recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Southwest Quinoa and Rice Salad
- Brown rice
- Black beans
- Frozen corn
- Produce: bell peppers, red onion, garlic, jalapeno, cilantro, limes
- Spices: red pepper flakes, cumin, chili powder, oregano, salt and pepper
- Olive oil
For the salad
- 2 cups cooked quinoa
- 2 cups cooked brown rice
- 1 (15 oz.) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 red bell pepper, chopped
- 1/3 cup chopped red onion
- 1-2 cloves garlic, minced
- 1 small jalapeno, seeded and finely chopped
- 1/3 cup chopped fresh cilantro
For the dressing
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- Juice of one lime
- Combine the ingredients for the salad in a medium bowl and toss together.
- In a small bowl, whisk together the dressing ingredients. Pour over salad and mix well.
- Chill for at least 2 hours before serving.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 232Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 148mgCarbohydrates: 34gFiber: 5gSugar: 3gProtein: 6g
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Who Dished It Up First: This is an original recipe.