Southwest Quinoa Salad

This southwest quinoa salad is perfect for any occasion - summer BBQ's, side dish, lunch, dinner, meal prep, you name it! This recipe is packed with protein and delicious, nutrient-dense ingredients.


  • 1 cup quinoa, rinsed
  • 2 cups Bonafide Provisions Chicken Bone Broth
  • 1 Tbsp chili powder
  • 1 ½ tsp cumin
  • 1 15oz. can organic black beans
  • 1 15oz. can organic corn, roasted
  • 1 tsp Celtic sea salt
  • 1 tsp freshly ground pepper
  • 1 medium-size red onion, roughly chopped
  • 1-2 avocados
  • ¼ cup cilantro, chopped


  1. Add rinsed quinoa, chicken bone broth, chili powder, and cumin to the pot. Bring to a boil over medium-high heat, then lower the heat to medium-low and place the lid on.
  2. Once all of the liquid has been absorbed, turn off the heat, remove the lid, and fluff quinoa with a fork and set aside.
  3. Rinse black beans and corn and set aside. To roast corn, heat preferred oil on medium-high heat, add corn and wait for it to become charred and roasted. Once the corn is done, turn off the heat and set aside.
  4. Once quinoa has cooled, add to a large serving bowl, along with black beans, roasted corn, sea salt, pepper, and onion. Stir until well combined.
  5. Top with diced avocado and cilantro right before serving.


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