Southwest Quinoa Salad with Cilantro-Lime Dressing
Prep time
Total time
Serves: 4 servings
Southwest Quinoa Salad:
  • 1 15-ounce can READ Southwestern Bean Salad (see "Beany Options" in post above for subs)
  • ½ cup red cherry tomatoes, halved
  • ½ cup yellow cherry tomatoes, halved
  • ½ cup chopped tomatillos
  • ½ cup thin bell pepper strips
  • 2 cups cooked quinoa
Cilantro-Lime Dressing:
  • 1½ tablespoons neutral-tasting oil
  • 1 tablespoon fresh lime juice
  • ½ teaspoon shredded lime peel
  • ⅛ teaspoon cayenne pepper (or to taste)
  • ¼ cup chopped cilantro
  1. To make the salad, drain the bean salad and discard the liquid or save it for another use.
  2. In a large bowl, combine the bean salad, tomatoes, tomatillos and bell pepper.
  3. For the dressing, whisk together the oil, lime juice, peel and cayenne in a medium bowl. Stir in the cilantro. Add the quinoa and toss to coat.
  4. Add the quinoa to the bean salad mixture and stir gently to combine. Serve at room temperature or chilled.
Recipe by Go Dairy Free at