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.
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
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
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!
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