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Fiesta Quinoa Salad

bowl of cooked quinoa with black beans, red peppers, and corn topped with cilantro

Ingredients

1 cup quinoa
2 cups vegetable broth
2 ears corn, roasted and cut off cob
1 red bell pepper, roasted and chopped
1 (15-ounce) can black beans, rinsed and drained
3 scallions or green onions, sliced
½ cup chopped cilantro
Juice from three limes (about 5-6 tablespoons)
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon fresh ground black pepper
⅛ teaspoon cayenne pepper

Preparation 

  1. Put quinoa and broth in a medium saucepan. Bring to a boil, cover and simmer for 15 minutes or until tender.

  2. In a large bowl, mix together quinoa, corn, pepper, beans, scallions and cilantro.

  3. In a small bowl, whisk together lime juice, olive oil and seasonings. Pour over quinoa mixture.  Cover and chill for at least 30 minutes to let flavors set.

Note: 

Recipe and photo courtesy of Oldways and shared with permission. Original published here: https://oldwayspt.org/recipes/fiesta-quinoa-salad

Nutrition Facts

Servings per Recipe:
6.00
Calories
240.00
Fat
7.00
g
Sodium
460.00
mg
Total carbohydrates
37.00
g
Fiber
6.00
g
Protein
9.00
g
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