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Southwestern Quinoa Salad

Southwestern Quinoa Salad


3/4 cup HRS Organic Quinoa, rinsed

1.5 cup water

1 can unsalted black beans, rinsed and drained

1 cup frozen/thawed corn

1/2 medium red bell pepper, seeded and chopped

1 cup HRS Organic Freeze-Dried Mango Pieces

1/4 cup onion, finely chopped

⅓ cup cilantro

Optional: Avocado



3 Tbsp. extra-virgin olive oil

2 Tbsp. fresh lime juice

1 tsp. HRS Premium Manuka honey

2 tsp. chili powder

½ tsp. ground cumin

1 tsp. HRS Pink Himalayan salt

1/4 tsp HRS Organic Ground Black pepper



1. Combine the quinoa and water in a medium pot. Bring to a boil, cover and reduce the heat. Let it simmer for 15 minutes.
2. Remove from heat and scoop it into a salad bowl. Let it cool while preparing other ingredients.
3. Chop up the vegetables, as needed. Add the vegetables to the quinoa. Stir.
4. Whisk together ingredients for the dressing.
5. Drizzle over the mixture and toss.
6. Refrigerate for 2 hours, serve cold.
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