Mexiquinoa Salad

4.4 from 7 ratings

Super healthy quinoa, corn, black beans, and cilantro combine to make a festive and easy-to-make side dish, appetizer, or crowd-pleasing party dish. Make sure to rinse the quinoa before using to remove the saponins. See all recipes for corn. Click here to see Healthy Recipes for Cinco de Mayo.

Servings

servings

Ingredients

1 cup quinoa
2 cup vegetable broth, chicken broth, or water
1/2 teaspoon sea salt
1 cup cooked corn kernels
1 cup cooked black beans
3 scallions, sliced
1 small bunch cilantro leaves, chopped
2 tablespoon olive oil
zest and juice of 1 lime
1/2 teaspoon ground cumin
salt and pepper, to taste

Directions

Combine the quinoa and broth (or water), and salt in a saucepan, and bring to a full boil over high heat. Reduce the heat to a simmer, cover with a lid, and cook until all of the broth or water is absorbed, about 15-20 minutes. (When done the grains will look almost clear.) Fluff with a fork and let stand until cool.
Place the quinoa in a salad bowl, add the corn, black beans, scallions, cilantro, olive oil, lime zest and juice, and cumin. Season with salt and pepper, to taste. Toss to combine and serve.