Quinoa Salad . . . Latin Style

The refreshing citrus dressing uses only 2 tablespoons oil
Servings 18 1/2 cup servings
Prep Time


  • 1 cup uncooked quinoa
  • 1.5 cups grape tomatoes halved
  • 1.5 cups diced zucchini
  • 1(15oz) can gold 'n white whole kernel corn drained
  • 1(15oz) can black beans rinsed and drained
  • 1/3 cup snipped fresh cilantro
  • 1/3 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 2 tbsp extra virgin olive oil
  • 1.25 tsp Salt
  • 1/2 tsp ground cumin
  • 1/8 tsp White Pepper


  1. In very fine mesh strainer, thoroughly rinse quinoa with cold water; drain. Combine quinoa and 2 cups water in saucepan. Bring to a boil over high heat; reduce heat and simmer, covered, until water is absorbed and quinoa appears translucent (about 15 minutes); cool. Fluff with a fork. In large bowl, gently combine quinoa with next 5 ingredients. Whisk together juices, olive oil, salt, cumin and white pepper. Drizzle dressing over quinoa mixture; toss to combine. Refrigerate, covered, several hours, or overnight. Toss gently before serving.

Recipe Notes

Thoroughly rinsing quinoa removes any traces of saponin, a bitter substance that naturally coats the seeds.