southwest quinoa salad

This southwest quinoa salad is filled with fluffy quinoa, crunchy veggies, cilantro, avocado, juicy tomatoes and cumin roasted chickpeas. Toss it with a spicy, creamy jalapeño ranch dressing and get ready for the best summer lunch!

I just love the flavors, textures, and colors of this southwest quinoa salad. It’s super flexible and you can substitute whatever veggies, nuts, or beans you have on hand. You can also make it ahead and keep it in the fridge for the best leftovers. 

The combination of spicy jalapeño ranch, juicy sweet tomatoes, avocado and crunchy chickpeas is just so good on a hot summer day. We ramp up the crunch factor with thinly shaved red cabbage and sunflower seeds, increase the fresh factor with a heavy hand of chopped cilantro, and add a little more summer flair with sweet corn. It’s my ideal way to get more vegetables in!

Keep reading for the best ways to prep this salad and get even more ideas on making the recipe your own.

southwest quinoa salad ingredients:

how to make this quinoa salad:

1. Roast the chickpeas.
2. Make the jalapeno ranch dressing.
3. Shave the cabbage and carrots.
4. Slice the tomatoes and avocado.
5. Assemble! Layer quinoa, roasted chickpeas, corn, cabbage, carrots, cilantro, sunflower seeds, tomatoes and avocado in a large bowl or platter. Drizzle with dressing and serve!

how to cook quinoa for a salad:

This is the best way to cook quinoa, whether for a salad or a side dish. I learned the technique from Cook’s Illustrated and haven’t looked back. The quinoa is always so fluffy, light, and flavorful. Here are the main tips (see the recipe card below for full directions):

• Toast quinoa in a dry pot until nutty and golden brown.
• Add a much smaller amount of water than you’re used to.
• Stir halfway through cooking.

The result is perfectly fluffy quinoa that is never soggy, waterlogged, or crunchy.

make this southwest quinoa salad ahead of time:

You could make this quinoa salad recipe ahead of time and store everything, tossed together, in the fridge. That’s how we enjoy the leftovers and they’re good.

BUT: If you want to make this salad for guests and showcase it in the best possible light, there are a few keys to prep and assembly that ensure each component is at it’s best.

We want crunchy chickpeas (not soggy), juicy and fresh tomatoes (cold and dull), vibrant cilantro (not oxidized and bland), creamy and clean avocado (not browned and muddy). 

These small differences make a big impact on the final dish!

1 day ahead: 

• Make the quinoa
• Make the salad dressing
• Shave the cabbage and carrot

1- 2 hours ahead:

• Roast the chickpeas
• Halve the tomatoes
• Thaw the corn
• Chop the cilantro
• Layer the salad in a large dish or bowl (keep at room temperature)

Just before serving:

• Slice the avocado
• Drizzle with dressing!

additions or substitutions to make this southwestern quinoa salad your own!

• Substitute any grain: you’ll need 2 ½ cups cooked grain (such as farro, bulgar, brown rice, wild rice, spelt, couscous)
• Black beans
• Grilled, sliced chicken or steak
• Shredded romaine
• Diced zucchini
• Chopped bell peppers, fresh or roasted
• Chopped cucumber
• Diced jicama
• Roasted diced chile peppers
• Sliced radishes
• Pickled jalapeños
• Minced red onion
• Minced green onions
• Roasted sweet potato or butternut squash
• Crushed tortilla chips
• Salted pepitas
• Crispy crumbled bacon

more vegetable and grain salads to try:

shredded carrot salad

warm potato salad

avocado cucumber salad

white bean salad

grilled corn salad

butternut squash farro salad

farro bowl with spring peas and asparagus

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