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Spicy Quinoa, Bean, and Pepper Salad

Rated as 4.33 out of 5 Stars

"Incredibly tasty dish that even non-quinoa lovers will love! Add other veggies and peppers to taste. This can be served either hot or cold."
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Ingredients

55 m servings 309 cals
Original recipe yields 4 servings

Directions

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  1. Heat oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 5 to 7 minutes; add chopped red pepper and continue to cook and stir until slightly tender, 1 to 2 minutes.
  2. Stir quinoa with the onion mixture. Pour vegetable broth into the saucepan; season with chipotle pepper powder and cayenne pepper. Bring the broth to a boil. Cover the saucepan, reduce heat to low, and simmer until the quinoa is tender, about 20 minutes.
  3. Stir black beans and corn into the quinoa mixture; simmer until the beans and corn are heated through, about 5 minutes more.

Footnotes

  • Cook's Note:
  • Use habanero-infused oil if you have it, but any other hot pepper infusion will suffice.

Nutrition Facts


Per Serving: 309 calories; 3.9 g fat; 57 g carbohydrates; 13.7 g protein; 0 mg cholesterol; 588 mg sodium. Full nutrition

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Reviews

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This is one of my most favorite side dishes of all times and one of my guests' favorites. You can eat it warm or cold.

This was great, just needed a little oomph at the end so added a pinch of salt, fresh lime juice and chopped fresh cilantro. I didn't have chile oil so heated a tsp of coconut oil and 1/4 tsp of...

Good recipe although I had to use substitutions because of what I had in my cupboard. Easy to do, does not take long. I sub'd black beans for cannellini and olive oil with a tsp. of Sriracha, ch...