This Southwest-inspired quinoa salad combines our versatile Red & Black Quinoa Blend with hearty corn, spicy Diced Green Anaheim Chiles and fragrant cumin. These bold flavors pair wonderfully with black beans, chicken or pork.

Prep time: 10 min

Cook time: 30 min

Total time: 40 min

Southwest Red and Black Quinoa Salad
Copyright Recipe © 2015 Woodland Foods


Makes 6 servings.


  1. Bring water to a boil, and add Red & Black Quinoa Blend. Return to a boil, then reduce heat to a simmer. Cook until pearly grain slightly emerges from quinoa, about 15 minutes.

  2. Strain off additional cooking liquid and allow quinoa to cool.

  3. Stir in rehydrated corn, chiles, peppers, onions and cilantro.

  4. Add lime juice, agave, garlic, cumin, cayenne, salt and ground black pepper to blender. Blend until smooth. Drizzle olive oil into mix and blend until emulsified. Season dressing with salt and ground black pepper to taste.

  5. Blend dressing into quinoa and serve.