Southwest Quinoa Bowl

This Southwest Quinoa Bowl is a fresh option for a meatless meal! Made with quinoa, sweet corn, black beans, veggies, and feta cheese, this hearty bowl is then topped with a homemade Southwest vinaigrette dressing. Make this any time you’re craving the southwest flavors of a healthy Mexican-inspired meal!

Who doesn’t get excited about tossing a bunch of healthy ingredients in a bowl with a smoky southwestern vinaigrette? The fresh flavors are especially refreshing during the hot summer months, but it’s also a great New Year’s resolution recipe!

Sometimes I forget about meatless options when I’m meal planning, but this bowl makes me want to add more! These Southwestern Quinoa Bowls are the perfect option for those who want a vegetarian option or one that is not covered with lots of queso. Or just be like me and enjoy both!

Ingredients for Southwest Quinoa Bowls

Don’t let the long list of ingredients scare you! This recipe is fast and easy, and you’ll appreciate the fresh veggies!  Here’s what you need:

• Uncooked quinoa ( you can use red quinoa or white quinoa)
• Water
• Olive oil or butter
• Kosher salt
• Zest from one lime
• A can of black beans, rinsed and drained
• Corn (canned corn, frozen, or fresh all work!)
• Roasted red bell pepper
• Crumbled feta cheese
• Avocado
• Chopped fresh cilantro (optional)

Southwest Vinaigrette Dressing Ingredients

• Olive oil
• White balsamic vinegar
• Honey
• Dijon mustard
• Fresh lime juice
• Paprika (smoked or regular)
• Cumin
• Oregano
• Cayenne pepper

Scroll down to the recipe card at the end of the post for a detailed list of ingredients and instructions!

How to Make Southwest Quinoa Salad Bowls

1. First, cook the quinoa. In a medium saucepan, bring 1 cup of water to a boil. Add quinoa, olive oil or butter, and salt. Cover and reduce heat to a simmer. Cook for 15 minutes or until water has been absorbed. Remove from heat, add lime zest, and fluff with a fork to incorporate.
2. Next, while the quinoa cooks, make the vinaigrette. In a medium bowl, whisk together the olive oil, white balsamic vinegar, honey, Dijon mustard, lime juice, paprika, cumin, oregano, and a pinch of cayenne.
3. Finally, assemble your quinoa bowls. Evenly divide the black beans, corn, peppers, feta, avocado, cooked quinoa, and cilantro into two separate bowls. Pour as much salad dressing as is desired over the contents of each bowl and gently toss to combine.

Recipe Variations

• ​Use brown rice instead of quinoa.
• Pinto beans can replace the black beans in the recipe.
• Crumble some tortilla chips on top for a little crunch!
• Add all the ingredients to a bowl of greens for a delicious, cold quinoa salad.
• You can include other veggies like chopped red onion, diced green onions, cherry tomatoes, and more.

FAQs

Can I add a meat protein to this meal?

Sure! If you want some meat in your dish, you can definitely add some cooked chicken, salmon, ground beef or another meat protein to these quinoa bowls.

How do I store leftover Southwest Quinoa Bowls?

Transfer any leftover quinoa bowls to an airtight container and keep them in the fridge for 1-2 days. You can eat it straight from the fridge or at room temperature the next day!

Can I make these ahead of time?

If you are pressed for time, I recommend preparing the vinaigrette and your veggies ahead of time. You can also cook the quinoa and store it in an airtight container in the fridge for up to 24 hours before serving it. Then, when you’re ready to eat, assemble the bowls as instructed above and serve!

Another great option for meal prep is to assemble the bowls as directed, but keep the dressing separate until you’re ready to eat. I like to do this when making some lunches for the week.

How many does this recipe serve?

You can make two Southwest Quinoa Bowls with this recipe. You can double it or triple it to feed your whole family!

More Mexican-inspired Meals

If you love Mexican food like I do, then you might want to try one of these dishes next time you need an easy dinner recipe:

• Slow Cooker Mexican Lasagna might just make your taste buds sing! This twist on lasagna combines chorizo, enchilada red sauce, black beans, corn, and of course, a ton of cheese. 
• These Mexican Street Corn and Chorizo Tacos are the perfect handheld treat, making them a great addition to your weeknight dinner menu or as game day finger food!  So go ahead, pour yourself a drink and have a taco night with some family and friends.
• These Spicy Tequila Shrimp Tacos with Mexican Rice and Cilantro Lime Cream are so good, you’ll want to make them weekly! Tequila and Mexican food always go hand in hand!
• Our Mexican Sloppy Joe Sweet Potatoes are made with ground beef and your favorite ingredients for a delicious twist on an old favorite. Sweet potatoes provide a perfect “shell” for these filling, flavorful tacos.

Pin or print this recipe so you have it on hand for your menu planning this week!

This post was originally published April 8, 2016. It has been updated in format and with photos on October 30, 2025.