This quinoa salad was an attempt to make good use of the fresh produce in my fridge and make it a few more days without going to the grocery store. It turned out so good you would have thought I had planned it this way. I’ve been posting a lot of “heavy” recipes lately – so hopefully this lightens things up for you!
I think this is a great stockpile recipe, because you can stock up on the canned beans, corn and quinoa and basically add whatever fresh ingredients you have. I recommend buying quinoa in bulk – probably at Winco or a local co-op. Costco does carry it, as well. A little bit goes a LONG way – as it fluffs up quite a bit. You can also buy feta at Costco for a decent price. This salad can be made the night before and brought for a potluck or pulled out for a party.
INGREDIENTS
Quinoa, 1 cup
Feta, 1 cup
Black beans, 1 can (15 oz)
Corn, 1 can (15 oz)
Green pepper, diced
Or a red pepper – I think it would have been a better fit, and better color for the salad, but didn’t have any.
Spinach, a handful, diced small
Red onion, a few slices, diced very small
Dressing:
Fresh lime juice, 1/2 cup (I used two limes)
Red wine vinegar, 3 Tablespoons
Olive oil, 1/4 Cup
Cayenne powder 1/4 teaspoon (this had a slight bite, if you want less, use less)
Cumin, 1 Tablespoon
Salt, 1/2 teaspoon
Pepper, a few dashes
INSTRUCTIONS
1.) Cook quinoa. To cook quinoa bring 1 1/4 cup water or chicken broth to a boil (basically the ratio is 1 part quinoa to 1.25 part liquid). Add 1 Cup rinsed quinoa, give it a good stir, reduce heat to low and let it simmer for about 30-35 minutes. If you’ve never cooked quinoa before – Google it, I’m not really an expert.
2.) While your quinoa is simmering, make up your dressing by whisking together all dressing ingredients. In a separate bowl add black beans (rinsed, drained), corn (rinsed, drained), diced pepper, spinach and red onion.
3.) Once quinoa is done cooking and has cooled, add it to the other ingredients. Pour dressing over everything. Mix up. Enjoy!
What is your favorite way to use quinoa? Last year I posted this recipe for a Quinoa Salad with pistachios, arugula and balsamic vinegar, it’s a keeper, too!
If you like this recipe, I’d love for you to PIN it (see button below).
I absolutely love this recipe and just realized I never even commented on it. I’ve made it countless times and I am about to make it right now once again. I’ve told so many people about it and made it for so many and they have all liked it. The only adjustments I’ve made was adding cilantro at times for extra flavor and or eliminating corn, but other than that the recipe is perfect as is. The dressing is absolutely delicious and it is what makes this meal soooo good as well. Thank you for this recipe! It is one I have made for years and will continue to make.
I do this but add half lemon along with the lime…it adds a little more zing and freshness
what is the nutrition information for this salad?
how many doe the recipe feed? looking for at least 12 folks+
thanks
sounds great!
I would probably double it for 12 people.
Thanks! Looking forward to making this on Fridat!
Will keep you posted.
Sounds yummy!!!
This recipe is delicious. We got our Quinoa from Costco and it’s ready to cook. No cleaning/rinsing required. For this recipe, the author must have some amazing limes because the 3 times I’ve made this, I never got 1/2cup of juice out of just 2 limes. Always takes more limes. Def try this out. It’s a hit with everyone! Great protein for vegetarians too.
Okay, with a JUICER, I can now see how 2 limes gets 1/2 cup of juice or at least very close. lol!
Yum Yum…everyone wanted the recipe. Didn’t change anything and it was really good. Quinoa is not well known and everyone wondered what it was! THanks!
I think I’m going to add Shrimp to this and have it for dinner tonight!
I am making this for dinner tonight! Thanks for the recipe!
ok, so i have never tried quinoa, but this recipe looks so good. i think i just might. 🙂 cant wait to try it out. thanks for the post.