Peruvian & World Recipes

Quinoa Salad

Quinoa Salad
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Quinoa Salad

Course: Side DishesCuisine: Peruvian
Servings

4

servings

Nutrient-packed quinoa salad with black beans, corn, tomato, and red onion. Tossed in a zesty dressing of lemon, Dijon mustard, and olive oil for a refreshing, flavorful dish.

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Ingredients

  • 1/2 cup quinoa

  • 1 cup low sodium chicken or vegetable broth

  • 1/2 tsp salt

  • 1/2 cup black beans

  • 1/2 cup corn kernels

  • 1 small diced red tomato

  • 1/4 cup small diced and washed red onion*

  • 2 Tbsp finely chopped cilantro

  • 2 Tbsp lemon juice and zest

  • 1 Tbsp Dijon Mustard

  • 1/4 cup olive oil

Directions

  • Place a pot over high heat. Add quinoa and broth, and bring to a boil, then simmer for 15 minutes.
  • Remove the pot from the heat and let it sit, covered, for about 5-7 minutes. Then give it a stir and a fluff with a fork to loosen it up. Transfer to a cookie sheet or large plate to cool it down.
  • Once quinoa has cooled, mix in the rest of the ingredients, and toss to combine well.
  • Eat it at room temperature or cold.

Recipe Video

Notes:

  • Quinoa salad will last in the fridge for up to 5 days.
  • * Wash the diced onion thoroughly in cold water and drain it well.

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