Ingredients
- Quinoa, uncooked: 1 cup
- Water or vegetable broth: 2 cups
- Black beans, rinsed and drained: 1 (15-ounce) can
- Corn, frozen or canned, drained: 1 cup
- Red bell pepper, diced: 1 medium
- Red onion, finely chopped: 1/4 cup
- Cilantro, chopped: 1/2 cup
- Lime juice: 1/4 cup
Instructions
- Step 1: Rinse the quinoa in a fine-mesh sieve under cold water for about a minute. This removes the saponin coating, which can make it taste bitter.
- Step 2: In a medium saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
- Step 3: Remove the quinoa from heat and fluff with a fork. Let it cool slightly.
- Step 4: In a large bowl, combine the cooked quinoa, black beans, corn, red bell pepper, and red onion.
- Step 5: Add the chopped cilantro and lime juice to the bowl. Toss gently to combine all ingredients.
- Step 6: Taste and adjust seasoning as needed. Add more lime juice, salt, or pepper to your preference. Serve chilled or at room temperature.
Notes
- To prevent the cilantro from wilting, stir it in just before serving for the freshest flavor.
- This salad tastes even better the next day as the flavors meld, so it's perfect for meal prep!
- Serve this vibrant salad as a side dish, or top it with grilled chicken or shrimp for a complete meal.
- If you're short on time, cook the quinoa in an instant pot for a quicker and hands-off method.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American