Quinoa, black bean, corn and cilantro salad

Lisa 'Gayle' Goff


I LOVE quinoa and this recipe is definately a keeper. I hope you enjoy it as much as I did.


★★★★★ 1 vote

10 Min
10 Min


  • 1 c
    uncooked quinoa
  • 2 c
  • 1/2 c
    cilantro, fresh
  • 1 medium
  • 2 Tbsp
    olive oil, extra virgin
  • 1 c
    frozen corn, defrosted
  • 1 can(s)
    black beans, drained and rinsed (15 oz)
  • 5 oz
    cotija cheese crumbled(you can substitue another if you wish)
  • 1/2 box
    grape tomatoes, halved
  • 1 small
    red onion, finely diced
  • 1 medium
    fresh jalapeno seeds and ribs removed, finely diced (this will not be hot without seeds and ribs)
  • ·
    salt and pepper to taste

How to Make Quinoa, black bean, corn and cilantro salad


  1. In a med microwaveable bowl place quinoa and water, cover tightly with saran wrap and cook on high in microwave for 11 minutes, DO NOT OPEN let set 10 minutes.
  2. sqeeze lime juice into a med bowl, add olive oil and then add all the rest of the ingredients and toss gently.
  3. after the ten minutes remove cover from quinoa and fluff with a fork to help cool. When the quinoa is at room temp combine with the other ingredients, toss well then chill until ready to serve.

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