Salsa Quinoa Salad

Salsa Quinoa Salad




  • Salad
  • 1 cup quinoa
  • 2 cups Water
  • 2 teaspoons Kosher Salt, divided
  • 1 (15 ounce) can organic black beans
  • 1 (15 ounce) can sweet corn, drained
  • 2 small tomatoes, diced
  • 3 green onions, chopped
  • 1/2 cup green bell peppers, small diced
  • Dressing
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon grated lime peel
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chopped fresh cilantro


  1. Rinse quinoa in a very find mesh strainer. Combine quinoa, water and 1 teaspoon salt in a medium saucepan. Bring to a boil over high heat. Reduce heat to low and simmer, covered for 30 minutes. Remove from heat and let stand, covered for 15 minutes. Fluff with a fork and place in a shallow pan to cool. Combine cooled quinoa, black beans, corn, tomatoes, onions, peppers and cilantro. In a separate small bowl whisk together dressing ingredients and remaining salt. Pour over quinoa mixture; gently fold together. Serve with warm flour tortillas.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.