Quinoa Salad with Black Beans, Fresh Corn and Peppers

Quinoa Salad with Black Beans, Fresh Corn and Peppers

Quinoa salad with black beans, fresh corn and peppers is a perfect make-ahead meal or side that can be used in all kinds of combinations throughout the week.  I have served it will grilled salmon for dinner, with a sliced avocado for lunch or even as it is for a quick snack or light lunch.

Quinoa Salad with Black Beans, Fresh Corn and Peppers
Though of, often, as a grain…quinoa is actually a seed from a plant in the goosefoot family, which also produced edibles such as chard and spinach
Quinoa Salad with Black Beans, Fresh Corn and Peppers
Quinoa is relatively, quick-cooking, requiring only 14-20 minutes and yields 3x cooked what it measures dry

Quinoa, pronounced, KEEN-wah (♥attention DAD♥) is often treated like a whole grain, but is in fact, a seed.  Quinoa is a complete protein which means it contains all nine of the essential amino acids which cannot be made by the body and therefore must come from food, great news for vegetarians/vegans looking to up their protein intake.  Quinoa is also naturally gluten-free, relatively quick-cooking and very versatile.  This is a great starting place if you have never had quinoa, you will LOVE this salad.  

Quinoa Salad with Black Beans, Fresh Corn and Peppers
Fresh, local, seasonal ingredients not only add beauty to this salad, they really make this salad pop

Cooking the quinoa is simple, it is always a 2:1 ratio of cooking liquid to quinoa.  The quinoa and cooking liquid (usually water or stock) are brought to a boil, reduced to a simmer and with the cover on cooked for 15-20 minutes.  Then the quinoa is removed from the heat and fluffed with fork.  That is all.

Once you have cooked, fluffed and allowed you quinoa to come to room temperature, you have drained and rinsed you black beans and possibly corn,  chopped your veggies and prepped the dressing….toss it all together and you are DONE.  Easy, right??  It is so easy, and a beautiful, protein and fiber packed, healthy salad is now all yours, way to go!!!  Take the time, you are worth it.

Quinoa Salad with Black Beans, Fresh Corn and Peppers
Minimal prep is involved in this one…all of your chopping can be done while the quinoa cooks..
Quinoa with Black Beans, Fresh Corn and Peppers
Chop the onion and peppers small, I like to keep everything uniform is size on this salad and am using the black beans and corn as a guide when chopping the onions and peppers
Quinoa Salad with Black Beans, Fresh Corn and Peppers
Serve this as a side with grilled salmon, chicken or pork
Quinoa Salad with Black Beans, Fresh Corn and Peppers
Need a quick lunch, top this salad with sliced avocado and pepitas..
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Quinoa Salad with Black Beans, Fresh Corn and Peppers

Quinoa Salad with Black Beans, Fresh Corn and Peppers

Quinoa salad with black beans, fresh corn and peppers is a perfect make-ahead meal or side that can be used in all kinds of combinations throughout the week.  I have served it will grilled salmon for dinner, with a sliced avocado for lunch or even as it is for a quick snack or light lunch.

  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 30-40 minutes
  • Yield: 4-6 servings

Ingredients

1 cup quinoa, dry

1 can black beans, drained and rinsed

1 cup corn (blanched and cut off the cob or drained from the can)

½ cup red pepper, finely chopped

½ cup green pepper, finely chopped

½ cup red onion, finely chopped

1 cup cilantro, roughly chopped

Dressing

1 jalapeno, seeded and minced (leave seeds in or a spicier salad)

Zest and juice of one lemon or lime (either works great, may need 2 depending on size)

Salt and freshly ground pepper

Instructions

Cook the quinoa by bringing it and 2 cups of water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.  Cool completely at room temperature.

In a large bowl, combine the cooked quinoa with the black beans, corn, red and green pepper, onion and cilantro.  Stir to fully combine. 

In a separate bowl, combine the jalapeno with the zest and juice of the lemon or lime (again, use 2 if they are small).  Pour over salad and stir to combine.  Refrigerate until ready to serve.  Enjoy!!

 


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