Ingredients
Scale
- 1 cup quinoa, uncooked
- 2 cups water or vegetable broth (for cooking quinoa)
- 1½ cups corn kernels (fresh, frozen, or canned and drained)
- 1½ cups black beans (cooked or canned and rinsed)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional Add-ins:
- 1 avocado, diced (add just before serving)
- ½ cup crumbled feta or cotija cheese
- 1 jalapeño, finely diced
Instructions
- Cook the Quinoa: Rinse quinoa under cold water. Combine with water or broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes or until liquid is absorbed. Let sit for 5 minutes, fluff, and cool.
- Prepare the Vegetables: Dice the pepper, halve tomatoes, finely chop onion and cilantro, and prep add-ins if using.
- Cook or Char the Corn: If using fresh or frozen corn, sauté in a dry skillet over medium-high heat for 5–7 minutes until lightly charred, or boil until tender. Skip if using canned.
- Combine the Salad: In a large bowl, mix cooled quinoa, black beans, corn, red pepper, tomatoes, onion, and cilantro.
- Make the Dressing: Whisk together olive oil, lime juice, salt, and pepper.
- Toss and Chill: Pour the dressing over the salad and toss to coat. Chill for 30 minutes for best flavor.
- Serve: Top with avocado or cheese if using. Serve cold or at room temperature.
Notes
- For extra flavor, cook quinoa in vegetable broth instead of water.
- Add avocado just before serving to prevent browning.
- Great for meal prep—keeps 3–4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Salad, Side Dish
- Method: Stovetop
- Cuisine: Mexican, Southwestern