Health Coach

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Friday, June 17, 2016

Warm Black Bean and Corn Quinoa Salad

This salad has become a favorite with plenty of flavor, full of nutrition & high in fiber. I have heard it over and over, Quinoa has no flavor or I just don't know how to make it. I always have people shocked that it's a Quinoa salad, so good, so healthy and easy to make. Great alone or served with a meal. I personally think this is a year round salad good cold or warm, preferably warm.

Serves: 8

  • 1½ cups uncooked quinoa
  • 3 cups vegetable broth
  • 3 TBSP olive oil
  • 1 red pepper, finely chopped
  • 1 jalapeño, finely chopped, seeds and ribs removed for a milder flavor
  • 1 small shallot, finely chopped
  • 2 garlic cloves, minced
  • 12oz frozen sweet corn
  • 15 oz Low Sodium Black Beans, rinsed and drained
  • kosher salt and fresh ground pepper, to taste
  • 1 tsp chili powder
  • ½ tsp cumin
  • 3 TBPS chopped fresh cilantro
  • 2 TBPS fresh lime juice
  • diced avocados and lime wedges for serving

  1. First, cook quinoa according to the directions. I cook 1½ cups of quinoa in 3 cups of vegetable broth instead of water to increase flavor.
  2. Heat 3 TBS of olive oil in a large sauté pan. Add red pepper, jalapeno, shallot, and garlic. Sauté over medium heat for about 5-7 minutes.
  3. Then add frozen corn, black beans, salt and pepper, and all seasonings. Mix well and cook over medium heat until corn and black beans are heated thoroughly.
  4. In a large serving bowl add quinoa, black bean and corn salsa, chopped cilantro, and lime juice. Gently combine until all flavors are distributed evenly.
Diced avocados are wonderful with this salad. I often present the avocado on the side for individual serving.

Recipe shared from
Author Audra

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