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Black Bean, Corn and Quinoa Salad

July 28, 2011

I credit Greg’s Aunt Ann for my renewed interest in quinoa.  I purchased some about 8 or more years ago and didn’t like it when I tried it.  I came to find out that many times it comes with a slightly bitter husk, and that if you rinse it very well and rub it between your fingers, the husk comes off easily and the bitter taste is gone.  I recently had a quinoa salad over at Ann’s and loved the flavor.  It was cumin, lime juice, olive oil and fresh vegetables.  I made it at home and got compliments from even the toughest of critics.   I have made it a few times since then and it’s a great healthy side for grilling.  Feel free to mix this up with other vegetables and cheese…it’s very flexible.  Serves 4.


1 c quinoa, rinsed well and drained

1 c black beans, drained and rinsed

1 corn on the cob, kernals cut off

1 red bell pepper, diced

Juice of 1 lime

1 1/2 t cumin seeds

2 T olive oil

1/2 bunch cilantro, chopped

Optional: diced avocado

crumbled cotija or queso fresco


Cook quinoa in 2 c water and 1/2 t salt for about 8 minutes or until tender.  Drain excess water if needed and set aside.

Heat olive oil over medium heat and add cumin seed, toasting for about a minute.  Add corn and red bell pepper and cook until slightly softened, about 2 minutes.  Add to quinoa along with lime juice, black beans and cheese, if using.  Taste for salt and toss with cilantro and avocado.  Serve at room temperature.

quinoa salad


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