Skinny Main Dish – Page 2

The best Quinoa Salad recipe with fresh tomatoes, herbs, and a light dressing.

Get ready to fall hard for this simple and delicious Quinoa Salad recipe that will be everyone’s favorite side dish, or add protein to make it a complete meal.

Want more healthy recipes? I love this Spring Roll Bowl, Vegetarian Stuffed Peppers, or Bulgur Salad!

Quinoa Salad made with black beans, tomato and avocado, served in an oval serving dish.

I’ve been crushing on this Quinoa Salad for over a decade.

It really was love at first bite when I had this specific quinoa salad at my twin sister’s bridal shower, circa 2012. I immediately begged my friend, Ali Linthorst, for the recipe and we’ve been in love with it ever since.

I mean, it’s a bonus that it’s healthy, protein-rich and packed with iron and fiber, but I mostly care that it’s absolutely delicious and full of fresh ingredients. I serve it as a side dish often, but we also enjoy it as a hearty meal, with grilled chicken, shrimp, and mango added to the mix. It’s also great for potlucks since it’s gluten-free and vegetarian.

If you love quinoa, try a Quinoa Burger, Thai Quinoa Salad, or Bulgur Salad!

How to make Quinoa Salad:

Cook Quinoa and Make Dressing: Cook quinoa in vegetable broth according to package directions. Fluff with a fork and allow to cool for 20 minutes. In another bowl, combine dressing ingredients.

Cooked quinoa in a pot, next to another photo of quinoa salad dressing mixed together in a cup.

Combine: Pour quinoa into a large bowl. Add black beans, tomatoes, green onions, cilantro, and avocado. Drizzle dressing over salad and stir gently.

Enjoy immediately, for best results, or refrigerate leftovers for up to 3 days.

Fresh veggies and black beans chopped for quinoa salad, then added to the salad.

Make Ahead Instructions:

To Make Ahead: This southwest quinoa salad recipe is best enjoyed the same day, but it can be stored in the fridge for up to 3 days–just don’t add the avocado until ready to serve.

More Salad Recipes:

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Quinoa Salad

Our fresh and healthy Quinoa Salad recipe is addicting and bursting with fresh flavor. It's always the favorite summer side dish, or add some protein to make it a meal.

Course Main Course, Salad, Side Dish

Cuisine American, Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 317kcal

Author Lauren Allen

Cost $6

Ingredients

1 cup dry quinoa
2 cups vegetable broth , chicken broth, or water
15 ounce can black beans , drained and rinsed
1 1/2 cups cherry tomatoes , halved
5 green onions , chopped
1/4 cup fresh cilantro , chopped
1 avocados , chopped
salt and freshly ground black pepper , to taste

Dressing:

1/4 cup extra-virgin olive oil
2 fresh limes , juiced
3/4 teaspoon ground cumin
pinch crushed red pepper flakes

US Customary – Metric

Instructions

Cook quinoa and vegetable broth according to package directions. Once cooked, fluff with a fork, then allow to cool for at least 20 minutes.
Whisk dressing ingredients in a bowl: olive oil, lime juice, cumin, and red pepper flakes.
Assemble: Transfer quinoa to a large bowl. Add black beans, tomatoes, green onions, cilantro and avocado. Pour dressing over salad and stir gently to combine. Serve immediatly.

Notes

Add Protein: Make it a meal by adding 12oz grilled chicken breast, shrimp, tofu or steak.

Nutrition

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I originally shared this recipe May 2019. Updated May 2024.

This easy Spring Roll Bowl recipe is a vibrant and healthy meal that is on the table in less than 30 minutes! You still get to enjoy the flavor you love from fresh spring rolls, transformed into a delicious bowl recipe!

Want more 30-Minute Meals? Try Chicken Caprese, Egg Roll in a Bowl, Air Fryer Salmon Bites, or Greek Burgers!

Spring Roll Bowls are Quick and Genius

We created these Spring Roll Bowls as a convenient way to get the delicious flavors of Fresh Spring Rolls, without the work. Everything is thrown in a bowl and drizzled with a homemade peanut sauce that will make your tastebuds sing! They’re perfectly practical for weeknight enjoyment, and just look how pretty they are.

Ever since our trip to Southeast Asia I’ve been craving all of our favorite Vietnamese and Thai inspired recipes (like Pho and Banh Mi Sandwiches). Any of those flavors I can mimic, bring my right back to that amazing experience! (You can find our travel itinerary, here).

How to Make Spring Roll Bowls:

Make Peanut Sauce and Chop Veggies: Blend sauce ingredients in a food processor until smooth. Add a little water, if needed. Slice and chop all vegetables and herbs.

Two images showing the ingredients for a sweet chili peanut sauce in a food processor, and a picture of chopped veggies, mango, avocado, and herbs on a cutting board.

Prepare Noodles and Serve: Cook noodles according to package instructions. Drain and place in a large mixing bowl. Drizzle with a tablespoon or two of sweet chili sauce and a few tablespoons of the peanut sauce until well coated. Toss to combine. Spoon noodles in bowls and top with sliced avocado, carrot, mango, bell pepper, Serrano pepper, cucumber, peanuts, and chopped herbs. Add chicken, shrimp or crispy tofu, if desired then drizzle with extra sweet chili sauce and peanut sauce!

Two images with rice noodles with peanut sauce and sweet chili sauce on top, then an easy spring roll bowl all assembled and being served with chopsticks.