Quinoa, Black Bean, and Corn Salad

November 14, 2016 By: Comments
Tagged: Dinner Dinner. Vegan Vegan. Salads Salads. Beans Beans. Onions Onions. Vegetarian Vegetarian. Quinoa Quinoa. Lunch Lunch. Corn Corn. Heart Healthy Heart Healthy. Natural Natural. Gluten-Free Gluten-Free.
10 minutes
10 minutes
6 servings
Quinoa was a staple of the ancient Incas, who called it "the mother grain." Today it remains an important and healthful food in South American cuisine. Here, it adds protein to a colorful and delicious salad.


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  1. To make the salad, rinse the quinoa in a fine-mesh strainer under cold running water until the water runs clear.
  2. Bring the 3 cups water to a boil in a medium saucepan. Add the quinoa. Cook until the grains are transparent throughout, about 10 minutes. (Another test for doneness, is that the grains appear to be little)
  3. While the quinoa is cooking, whisk together the vinaigrette ingredients in a small bowl. Set aside.
  4. When the quinoa is done, drain, rinse, and return it to the saucepan. Stir gently over low heat for about 1 minute to separate the grains.
  5. Transfer the quinoa to a large mixing bowl. When it is cool, add the remaining ingredients, except the cilantro. Stir gently to combine.
  6. Add the vinaigrette to the salad and gently stir again. Taste and adjust the seasoning. Refrigerate in a covered container.
  7. Just before serving, stir in the cilantro.