New World Quinoa Salad

Serving size:
 4 Servings


    • 1 c
    • quinoa
    • 2 c
    • water or vegetable broth
    • 1 c
    • jicama (diced)
    • 1 c
    • corn kernels (fresh or frozen (defrosted))
    • 2 T
    • olive oil
    • 2 T
    • lime juice
    • 1 T
    • red wine vinegar
    • 1 cn
    • black beans (15-oz, drained and rinsed)
    • 1 c
    • tomatoes (chopped)
    • 1⁄2
    • red bell pepper (diced)
    • 1⁄4 c
    • cilantro (chopped)
    • salt and pepper (to taste)
10 minutes
Ready in
10 minutes


A great choice next to a grilled burger, or packed into a brown bag lunch.

Recipe adapted from 366 Ways to Cook Rice, Beans and Grains © 1998 by Andrea Chesman


Rinse quinoa in a mesh strainer until the water runs clear—this may require a few changes of water. Drain well. Heat a saucepan over medium heat and add the quinoa. Toast, stirring often, until golden and fragrant, about five minutes. Add the 2 cups water and bring to a boil. Cover, reduce heat and simmer about 12 minutes, or until the water is absorbed and the quinoa is tender. Transfer the quinoa to a large bowl to cool, stirring often to release steam. When cool add the beans and vegetables and toss to mix. Sprinkle with the olive oil, limejuice and vinegar and toss again. Add salt and pepper to taste.