This is a wonderful Southwestern style salad that is quick and easy to make.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.

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  • Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

Cook's Notes:

If you want to add in more color, try using a combination of white and red quinoa.

Tips

You can also use Trader Joe's(R) Frozen Roasted Corn for added flavor.

Nutrition Facts

249.9 calories; 9.8 g protein; 38.3 g carbohydrates; 1.7 mg cholesterol; 622.3 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/16/2017
Tangy and zippy! I added some black lime powder (loomi aswad) and some cayenne pepper. I also used some precooked tri-colored quinoa that I had in the freezer. Can't get any easier than that! Next time I'll add an avocado. Thank you for the recipe. Read More
(5)

Most helpful critical review

Rating: 3 stars
04/09/2020
I made it exactly and the first day, it was quite tasty. On day 2 however, there was really no flavour to it so next time, I would add more coriander and vinegar before serving it. Read More
31 Ratings
  • 5 star values: 27
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/16/2017
Tangy and zippy! I added some black lime powder (loomi aswad) and some cayenne pepper. I also used some precooked tri-colored quinoa that I had in the freezer. Can't get any easier than that! Next time I'll add an avocado. Thank you for the recipe. Read More
(5)
Rating: 4 stars
03/16/2017
Tangy and zippy! I added some black lime powder (loomi aswad) and some cayenne pepper. I also used some precooked tri-colored quinoa that I had in the freezer. Can't get any easier than that! Next time I'll add an avocado. Thank you for the recipe. Read More
(5)
Rating: 5 stars
07/24/2017
Made exactly as the recipe stated and it's wonderful. It is mild flavored yet rich tasting at the same time. So easy and quick to make. Perfect for those hot summer days and a great source of protein from the beans and quinoa. This is a keeper. Read More
(3)
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Rating: 5 stars
03/19/2019
Loved it. Took it for lunch and prepared it in advance. Read More
(1)
Rating: 5 stars
06/25/2018
This has quickly become a favorite side dish for me. I have to watch my sodium intake so I use low sodium chicken broth to cook the quinoa. The flavor is nice and not overpowering. My family really enjoys it too. Read More
Rating: 3 stars
04/09/2020
I made it exactly and the first day, it was quite tasty. On day 2 however, there was really no flavour to it so next time, I would add more coriander and vinegar before serving it. Read More
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Rating: 5 stars
06/16/2020
Awesome recipe. This is one of my main dishes these days. Read More
Rating: 5 stars
09/12/2018
Yes. I ll make it again. I didn t have lime zest but it was so good anyway. Read More
Rating: 5 stars
04/10/2018
I make this all the time but often confuse it with a similar quinoa recipes that includes a tablespoon or so of curry powder and dried fruit like cranberries in the mix so sometimes I add that too. This is one of those dishes that gets better after it has had time to cool down together a bit so if you can make it ahead and keep in the fridge it's especially good. Read More
Rating: 5 stars
07/01/2019
Wow this taste like a bowl from chipotle but at half the calories and much more healthier! Will definitely be remaking this in the future! Read More