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July Recipe of the Month – Southwestern Quinoa Salad with Creamy Avocado Dressing

By July 11, 2017October 18th, 2019Uncategorized
Serves: 4
Total Time: 30 Minutes



  • 1 cup uncooked quinoa
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 small punnet (200g) grape tomatoes
  • 1 orange bell pepper, diced
  • 1 large avocado, peeled, seeded, and diced
  • ½ cup diced cucumber (seeds removed)
  • ½ cup sweet corn (canned or frozen/defrosted)
  • ¼ cup diced red onion
  • Salt and pepper, to taste
  • 1 lime, for juicing over the salad
  • ¼ cup chopped cilantro (fresh coriander)
Creamy Avocado Dressing
  • 1 ripe avocado, peeled and seeded
  • ¼ cup silken tofu
  • 1 clove garlic, minced
  • 3 tbsp water
  • 2 tbsp chopped cilantro (fresh coriander)
  • 1 tablespoon tahini
  • 1 tablespoon chopped green onion
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon ground cumin
  • ⅛ tsp chili powder
  • Salt and ground black pepper, to taste


  1. Place the quinoa along with 2 cups salted water in a medium saucepan. Cover and bring to a boil, then reduce to the lowest heat setting. Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes.
  2. While the quinoa is cooking, make the Creamy Avocado Dressing. Combine all of the dressing ingredients in a blender or food processor and blend until smooth.
  3. In a large bowl, combine quinoa, black beans, tomatoes, bell peppers, avocado, cucumber, corn, red onion. Pour dressing over quinoa salad and stir until salad is well coated. Season with salt and pepper. Squeeze fresh lime juice over the salad, so the avocado doesn’t brown. Garnish with chopped cilantro and serve at room temperature or chilled.

Recipe courtesy of

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