Southwest Quinoa Salad Recipe


  • 3 cups, cooked Tri-Color Quinoa
  • 1/4 cup red onion, chopped
  • 2 oranges, sectioned
  • 1 avocado, chopped
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn, cooked
  • 1/3 cup fresh cilantro, chopped
  • salt and pepper to taste
  • For the Vinaigrette
  • 1/4 cup fresh orange juice
  • 1 tablespoon white wine vinegar
  • 2 garlic cloves, finely minced
  • 2 tablespoons honey
  • salt and pepper to taste
  • 1/3 cup extra virgin olive oil


  • Cook quinoa to package directions.
  • In a large bowl, combine cooled quinoa with red onion, orange segments, avocado, beans, corn, cilantro, salt, and pepper.
  • For Vinaigrette: combine all ingredients in a jar with a tight-fitting lid; shake well to combine.
  • Pour vinaigrette over salad then stir to combine. Chill and serve or serve room temperature.
  • TIP: To serve as a light lunch, add grilled shrimp or chicken.
*Cooking tip: This recipe can substitute any RiceSelect Quinoa product, including White Quinoa, Red Quinoa, or Tri-Color Quinoa.