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Southwestern Quinoa Salad

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  • Prep 15 min
  • Total 60 min
  • Servings 6
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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!
Updated Mar 9, 2023
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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

Steps

  • 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.
  • 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.
  • 3
    Into cooked quinoa, add pesto mixture and the remaining salad ingredients. Refrigerate at least 30 minutes to blend flavors.
  • 4
    To serve, divide salad evenly among 6 plates; top each serving with 2 to 3 slices avocado and 1 sprig cilantro.

Tips from the Betty Crocker Kitchens

  • tip 1
    Quinoa is a good source of plant-based protein with a delicious, nutty flavor. Sometimes, quinoa grains are coated with a substance that results in a bitter taste and a sticky consistency when cooked. Before cooking your quinoa, make sure to remove any residue by rinsing it well under running water in a fine-mesh strainer.
  • tip 2
    *If using a blender to make the pesto mixture, finely chop pumpkin seeds before continuing with recipe as directed.

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.
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