Southwest Butternut Squash Quinoa Salad

butternut squash, quinoa, black beans, corn, and cilantro in bowl

5 from 1 reviews

Southwest Butternut Squash Quinoa Salad is a versatile, vegan recipe. Serve as a side or mind dish, warm or cold. Quinoa, black beans, corn, butternut squash, and cilantro. All tossed together with an easy pantry ingredient dressing.


Quinoa Salad

  • 1 cup quinoa, cooked according to package directions
  • 4 cups diced butternut squash, from a 2lb squash
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 15oz can corn kernels, rinsed and drained
  • 1 15oz can black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro


  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon cumin
  • 1/2 teaspoon ground cayenne pepper, more or less to spice preference
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Black pepper, to taste


  1. Cook the butternut squash. Add the olive oil to a large skillet over medium heat. Once hot, add the diced squash and a pinch of salt and pepper. Sauté until the squash is fork tender and slightly browned on all sides. This will take about 15 minutes. If the squash starts to stick, you can add a tiny bit of water to loosen things up.
  2. While the squash cooks, mix up the dressing. Whisk together the dressing ingredients in a small bowl. Set aside.
  3. In a large bowl, toss together the quinoa, corn, black beans, and cooked squash. Add the dressing and chopped cilantro and toss together. Taste and adjust seasonings, as needed.


I like to buy quinoa that is pre-rinsed so I don't need to rinse before cooking.


Keywords: Butternut Squash Quinoa, Quinoa Salad