Ingredients
Quinoa and Seasonings
- 2 tbsp. olive oil, divided
- 1 cup tricolor quinoa
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. cumin
- 1/4 tsp. coriander
- 1/4 tsp. onion powder
- 1/8 tsp. ground black pepper
- 2 cups water or chicken broth
Vegetable Mixture
- 1 cup fresh or frozen corn
- 1/4 cup finely diced red onion
- 1/2 jalapeño, minced
- 15 oz. can black beans, rinsed and drained
Salad Ingredients
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped cilantro
- 1 green onion, sliced
- 1 lime, juiced
Instructions
- Rinse Quinoa: Rinse quinoa thoroughly in a fine mesh sieve under cold running water to remove any dirt or natural bitter coating, ensuring a clean base for the salad.
- Toast Quinoa and Spices: Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the quinoa along with garlic powder, salt, cumin, coriander, onion powder, and black pepper. Toast this mixture for 2-3 minutes, stirring frequently, until aromatic to enhance the quinoa’s flavor.
- Cook Quinoa: Pour in the 2 cups of water or chicken broth, bring to a boil, then cover and reduce the heat. Let it simmer for 15-20 minutes until the quinoa is tender and has absorbed the liquid.
- Prepare Vegetable Mixture: While the quinoa cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add corn and cook for 3-4 minutes. Then add the diced red onion and minced jalapeño, cooking for an additional 3-4 minutes until softened. Stir in the rinsed black beans and remove the skillet from heat allowing it to cool.
- Combine Salad: When the quinoa is warm to the touch (not hot), transfer it to a large mixing bowl. Gently toss together the quinoa with the cooled corn and bean mixture, cherry tomatoes, chopped cilantro, sliced green onion, and freshly squeezed lime juice, combining all flavors evenly.
- Season and Serve: Adjust seasoning with additional salt and pepper if needed. Serve the salad either warm or chilled as desired for a refreshing, nutritious meal.
Notes
- For a vegan option, use water or vegetable broth instead of chicken broth.
- Adjust the amount of jalapeño according to your preferred spice level.
- This salad can be stored in the refrigerator for up to 3 days, making it great for meal prep.
- Feel free to add avocado or diced bell peppers for extra creaminess and crunch.
- Rinsing quinoa is important to remove its natural bitterness and improve flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Vegetarian
