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Southwestern Quinoa Salad


Macros: 525 cal, fat 22g, carbs 46g, protein 38g, fibre 14g


For the Quinoa:

1/3 cup quinoa

3/4 cups water

1/2 teaspoon extra virgin olive oil

1/4 teaspoon coarse sea salt

For the Salad:

1 red bell pepper, diced

8 oz boneless skinless chicken breast, cooked

1/4 cup corn kernels

1/4 cup black beans, rinsed

1/4 cup cilantro, roughly chopped (optional)

1/4 cup green onions, thinly sliced

1 avocado, diced into 1-inch cubes

1.5 tablespoons lime juice

1 tablespoons avocado oil

1/4 teaspoon coarse sea salt

1/4 teaspoon black pepper


Soak the quinoa for 2 minutes, then rinse it thoroughly and add to a pot with the water, salt, and olive oil.Bring to a boil over high heat, then reduce the heat to low, cover the pot, and cook for 15 minutes, then remove from heat.Toss the quinoa, chicken, bell pepper, corn, black beans, cilantro (if using), green onions, lime juice, olive oil salt, and pepper together in a large bowl, then portion into 2 containers. Once you are ready to eat, dice up 1/2 of an avocado, then mix it into the salad and enjoy! NOTESIf you're going to eat the salad immediately, go ahead and stir in the avocado. If you are prepping it for later, don't add the avocado until it is time to eat.

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