Quinoa Fiesta Salad

This is one of my favorite quick and easy crowd pleasing dishes.

The main star here is the quinoa, which fluffs up nicely to a texture somewhere between rice and couscous.  

Quinoa Fiesta Salad

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Yields: 4-6 Servings


1 cup dry quinoa, rinsed and drained
16 oz canned black beans, rinsed and drained
16 oz canned/frozen corn, rinsed and drain
16 oz black olives, sliced
1 bunch radishes, sliced thinly
1 pint cherry tomatoes, halved or quarterd
1 red onion, diced
1 tbsp ground cumin
1 tbsp chili
1 tbsp olive oil

Dressing: 1 batch Cilantro Jalapeno Avo-Fredo


  1. Bring 2 cups of water and 1 cup of quinoa to a boil.  Reduce to a simmer, cover, and cook for 10-15 minutes, or until all the water has been absorbed and the quinoa is light and fluffy.
  2. In a small bowl, combine olive oil, black beans, cumin, and chili, stirring well.
  3. In a large bowl, combine cooled quinoa with black beans and remaining ingredients.
  4. Fold in the Cilantro Jalapeno Avo-Fredo, garnish with cilantro, and refrigerate.  Serve cold.


Brittany KrigerComment