By Grocery List Plus Editorial Staff | Published on June 3, 2026

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Southwest Quinoa Salad

Serves 8

383 cal · 30 min

Southwest Quinoa Salad

Recipe GLPRcfc616f88455c1

4.3(1)
Latin American
Salad
30 min
383 cal
Servings: 8
Stovetop
SNAP eligible

A vibrant and nutritious salad featuring fluffy quinoa combined with seasoned ground beef, black beans, corn, tomatoes, olives, and fresh vegetables. Tossed with Catalina dressing, this hearty salad works perfectly as a main dish or filling lunch option.

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Ingredients

1½ cups quinoa

3 cups water

½ pound ground beef

2 tablespoons taco seasoning

1¾ cups cooked black beans, drained (or one 15 oz. can)

1 can corn, drained

1 can olives, drained

1 pint grape tomatoes, halved

½ cup diced onion

2 celery stalks, thinly sliced

½ cup Catalina dressing

1 teaspoon fresh lemon juice

Directions

  1. In a large pot, combine the quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a lid, and simmer for 15 minutes until the quinoa is tender and the water is fully absorbed.

  2. While the quinoa cooks, place the ground beef in a skillet over medium-high heat. Cook, breaking it apart with a spoon, until browned and no longer pink in the center, about 5-7 minutes. Drain any excess fat from the pan.

  3. Add the taco seasoning to the cooked ground beef and stir until evenly coated.

  4. Transfer the cooked quinoa to a large bowl and let cool slightly. Add the seasoned ground beef, black beans, corn, olives, tomatoes, onion, and celery to the bowl.

  5. In a small bowl, combine the Catalina dressing with the fresh lemon juice and whisk until well blended.

  6. Pour the dressing mixture over the salad and toss thoroughly until all ingredients are evenly coated. Serve immediately or refrigerate until ready to serve.

Comments

Grocery List Plus Editorial Staff4.25

Quinoa and all supporting ingredients are stocked everywhere in Charlotte, making this a one-stop shop at any major chain. At roughly $1.50 to $2.00 per serving, the ground beef and quinoa are the cost drivers, but this lands comfortably in weeknight budget territory. The 30-minute claim is honest if you use canned beans and corn; the real bottleneck is simmering quinoa, which cannot be rushed. This salad holds beautifully in the fridge for days and reheats well, making it ideal for meal prep or feeding a family with uneven schedules, though it is best served chilled and loses some textural appeal if microwaved immediately before eating.

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