Real Recipes From Real Home Cooks ®

quinoa salsa salad

(1 rating)
Recipe by
Diana Adcock
Yes, IL

Great salad that's so easy to turn into a whole meal salad if you add grilled chicken or steak. Leave as is for your vegetarians. Omit romaine if you want to serve with tortilla chips, or roll up in a wrap for something a little more filling. If you have tried quinoa before and found it bland you didn't toast it. Toasting quinoa will give it a nutty fragrance and flavor.

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For quinoa salsa salad

  • 3/4 c
    toasted quinoa
  • 1 1/2 c
  • 1
    15 oz can black beans, rinsed and drained
  • 2
    ears corn or 1 cup frozen
  • 1 c
    pineapple, chopped
  • 3
    green onions, sliced thin
  • 3/4 c
    chopped tomato
  • 1/2 c
    chopped orange bell pepper
  • 1/2 c
    chopped flat leaf parsley
  • 1 md
    head romaine lettuce, chopped
  • 3 tsp
    white balsamic vinegar
  • 3 Tbsp
    agave nectar
  • 2 Tbsp
    pineapple juice
  • 2 Tbsp
    lime juice
  • 2 clove
    garlic, minced
  • 1 md
    jalapeno, minced
  • 1/2 tsp
  • 3 Tbsp
    olive oil

How To Make quinoa salsa salad

  • 1
    If you have never toasted quinoa do this step first. Preheat large, heavy skillet over medium high heat. Rinse quinoa even if it is pre washed and drain well. Dump quinoa into the hot skillet and with a wooden spoon begin to stir. Don't stop stirring until your quinoa is a lovely light golden brown. This process takes about 10 minutes. Remove from heat and pour toasted quinoa into a medium mixing bowl. Toss for a few minutes to cool it down and stop the cooking process. Your quinoa will now have a slight nutty fragrance and when cooked that flavor carries over.
  • 2
    In a medium saucepan bring water to a boil.
  • 3
    Add quinoa.
  • 4
    Return to a boil, cover and reduce heat to simmer.
  • 5
    Cook for 20 minutes. All water should be absorbed.
  • 6
    Set aside.
  • 7
    In a medium mixing bowl combine the black beans, parsley, green onions, tomato and pepper. Chop fresh pineapple, put it in a colander over a bowl to collect juice-you want 2 tablespoons.
  • 8
    Cut the kernels off the corn. Using the same skillet you toasted the quinoa in cook the kernels in a small amount of oil until it just starts to turn a very light brown in spots. If using frozen corn do the same.
  • 9
    Add toasted corn to the mixing bowl containing the other veg and fruits.
  • 10
    Add cooked quinoa and chopped pineapple, give it a good stir.
  • 11
    For the dressing-
  • 12
    In a small mixing bowl whisk together the white balsamic vinegar, agave nectar, pineapple juice, lime juice, minced garlic and jalapeno, salt and olive oil.
  • 13
    Whisk well to combine.
  • 14
    Add dressing to quinoa mixture, stirring well.
  • 15
    Chop romaine and add to quinoa/dressing mixture.
  • 16
    Toss really well.
  • 17