If you're looking for a new way to enjoy quinoa, look no further than this Vegan Southwest Quinoa Bowl with Kale and Beans full of fresh and healthy ingredients! Filled with black beans, corn, tomatoes, and avocado, this salad is packed with southwest flavors and protein.
This nutritious vegan salad is great for the main meal, meal prep, or to bring to a potluck or picnic. Massage kale leaves together with avocado and lemon, and top with black beans, corn, red onion, red bell pepper, and tomato for a delicious fresh salad!
Less than thirty minutes are all that stand between you and this southwest quinoa salad recipe! This Southwest Quinoa Bowl is healthy, delicious, and easy to make for a light lunch or main dish with plenty of protein.
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Another salad that makes a great main course is Southwest Salad with Cilantro Jalapeno Cashew Dressing; you can use the dressing in that recipe to jazz up this salad even more!
Try this Vegan Chickpea Tuna Salad and this Tofu Salad Sandwich for a tasty lunch or make-ahead meals.
This salad also makes the perfect side dish! Serve it as a side to these Lentil Black Bean Burgers.
What is quinoa?
A tiny ancient gluten-free grain with a fluffy texture and slightly nutty flavor, quinoa (pronounced keen-wah) is known as a superfood these days.
It was the Incan civilization's staple food. Quinoa is a good source of plant protein and iron, lysine, magnesium, and potassium.
There are many varieties; red quinoa, white quinoa, and black quinoa are the most common. For this recipe, I've selected a mixture of all three, called tri-color quinoa.
Ingredients
Here are the simple ingredients you'll need to make this easy quinoa salad recipe:
- Tajin Classic Seasoning (optional, highly recommended) - a mildly spicy Mexican seasoning made of dried lime, sea salt, and dried ground chili pepper. It gives this salad a little extra kick.
- Sweet Corn - you can use fresh corn or frozen corn. Thaw frozen corn quickly under running water in a colander. Roasted corn is really good too!
- Quinoa - I used tricolor quinoa; you can any type you like.
- Avocado - chopped, for massaging the kale instead of oil. It works wonderfully with lemon juice and a pinch of salt. Try it, it makes the simplest dressing ever!
- Kale - for this salad I used curly kale; use whichever type of kale you prefer.
- Hemp hearts - these add nice texture and flavor as well as nutrients.
Substitutions
Here are some substitutions you can make:
- Vegetable broth - use water instead, or vegan un-chicken broth.
- Kale - use spinach or lettuce, or beet greens
- Lemon juice - you can use fresh lime juice
- Black beans - try chickpeas, cannellini beans, or lentils
- Corn - try peas
- Orange bell pepper or red bell pepper - try yellow or green bell pepper
- Red onion - try white onion or sliced green onions
- Fresh cilantro - try fresh parsley
- Roma tomato - use cherry tomatoes
- Hemp hearts - use pumpkin seeds instead, or sunflower seeds
- Sea salt - or kosher salt
- Tajin seasoning - add sea salt, red pepper flakes, and lime zest instead.
Variations
Feel free to improvise with the fresh vegetables you have available.
- Other grains, such as amaranth, farro, brown rice, wild rice, teff, or sorghum.
- Add artichoke hearts or hearts of palm or chopped beets or chopped red cabbage.
- Tajin Seasoning - try smoked paprika or chili powder or cumin.
How to make this vegan Southwest Quinoa Bowl with Kale and Beans
It's easy to make this colorful salad with fresh ingredients. If you don't have cooked quinoa on hand, you'll need to cook the quinoa.
- Step 1: Rinse the quinoa well. In a small saucepan, boil 2 cups of vegetable broth, and add the rinsed quinoa. Simmer for 15 minutes with the cover on. Take the saucepan off the heat and let sit for 5 minutes with cover on, and fluff. Save 1 cup of the cooked quinoa and the rest cool to put in the fridge for later use.
- Step 2: While the quinoa is cooking, massage the kale with avocado, lemon juice, and sea salt. This takes only 2 minutes.
- Step 3: Place the quinoa, massaged kale, black beans, corn, tomato, bell pepper, and red onion in a bowl. Top with Tajin seasoning, cilantro, and hemp hearts if desired.
Enjoy!
Expert Tips
- Rinse the quinoa before cooking it! I use a very fine mesh sieve for this.
- Use fresh ingredients to make the best vegan southwest quinoa bowls!
- For meal prep, prepare the ingredients in individual meal prep containers. Start with the avocado and kale mixture. Add the rest of the ingredients.
How to serve
- Layer all the ingredients in a large individual bowl for each person. A bowl works best rather than a plate to keep everything together.
- Top with Tajin seasoning if you like. This salad is delicious with this chili and lime seasoning on top!
- This salad would be excellent with baked sweet potatoes or tortilla chips on the side.
Related recipes
Recipe
Easy Vegan Southwest Quinoa Bowl with Kale and Beans
Equipment
- wooden spoon
- mini strainer
- lemon squeezer
Ingredients
- 1 cup tri-color quinoa rinsed, or regular quinoa, rinsed
- 2 cups vegetable broth
- 2 cups kale stemmed
- 1 avocado roughly chopped
- 1 Lemon juice from 1 medium lemon
- ½ teaspoon fine sea salt
- 1 cup canned black beans drained and rinsed
- 1 cup frozen corn thawed
- 1 large Roma tomato chopped
- ½ orange bell pepper chopped or red bell pepper
- ¼ red onion chopped
- Tajin Seasoning optional
- Cilantro optional
- 1 tablespoon hemp hearts optional, for topping
Instructions
- Rinse the quinoa well. Boil 2 cups of vegetable broth. Add the rinsed quinoa and simmer for 15 minutes with the cover on. Take off the heat and let sit for 5 minutes with cover on, and fluff. Save 1 cup and the rest cool to put in the fridge for later use.1 cup tri-color quinoa, 2 cups vegetable broth
- While the quinoa is cooking, massage kale with avocado, lemon juice, and sea salt. This takes about 2 minutes.2 cups kale, 1 avocado, 1 Lemon juice, ½ teaspoon fine sea salt
- Place quinoa, massaged kale, black beans, corn, tomato, bell pepper, and red onion in bowl. Top with Tajin seasoning, cilantro, and hemp hearts if desired.1 cup canned black beans, 1 cup frozen corn, 1 large Roma tomato, ½ orange bell pepper chopped, ¼ red onion, Tajin Seasoning, Cilantro, 1 tablespoon hemp hearts
Notes
- Feel free to improvise with the fresh vegetables you have available.
- Feel free to experiment with other grains, such as amaranth, farro, brown rice, wild rice, teff or sorghum.
- Prepare in advance for meal prep or to bring to a gathering, and double or triple the vegetables. There will be enough quinoa for 6 to 8 servings.
- For meal prep, prepare the ingredients in a mason jar or glass container. Start with the avocado and kale mixture, then add the rest of the ingredients. Mix everything right before serving, reserving the hemp seed for the topping.
Nutrition
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
Mirlene
This quinoa salad was absolutely delicious! I used spinach cause I didnt have any kale around and it was still perfect with the black beans, avos, and corn!
Emily
Thank you for trying our southwest quinoa salad recipe, Mirlene! We're so happy to hear you enjoyed it. The combination of flavors in this dish is really delicious and we're glad you gave it a try. Thank you for sharing your thoughts with us!
Holley
This bowl is packed with everything I love! Full of flavor and so filling! YUM!
Emily
Thank you for trying out this recipe and leaving such a positive review, Holley! I'm so glad you enjoyed it. The combination of flavors in this bowl is really fantastic and I'm happy to hear that it left you feeling satisfied. Thanks for sharing your thoughts with us.
Kris
Such a delicious medley of flavors! Thank you for another winner!
Emily
Thank you, Kris, for leaving such a positive review. We're so happy you enjoyed it!
Elaine
It has been a while since I cooked with quinoa, so I guess it is time to fix that. This bowl looks incredible!
Emily
Thank you, Elaine, I hope you enjoy it!
Anjali
I made this for lunch today and it was super filling and delicious!! This is going to become one of my go-to recipes for lunch for sure!
Emily
Thank you for trying our recipe, Anjali! We're so glad you enjoyed it and that it will become one of your go-to recipes!
Brian
This is a delicious dish which is also extremely healthy, filling, and colorful. I could eat this multiple times a week and not get bored (and I get bored easily).
Bonus: It's also quite inexpensive.
Emily
Thank you for trying out our recipe, Brian, and for leaving such a positive review. We're so happy to hear that you enjoyed it!