Quinoa with Black Beans and Corn

This is one of my favorite dishes, especially served cold in the summer!  You can tailor it to your tastes by using different vegetables.


~ 1 cup rinsed quinoa, 1/2 tsp. salt

~ 15 oz. can black beans, rinsed and drained

~ 4 ears corn, briefly steamed and stripped

~ 1/2 cup cilantro, chopped

~ 2 limes, juice squeezed

~ 1 tsp hot chili sauce

~ salt to taste

~ You can also add diced tomatoes (de-seeded), or 1 sweet red pepper, diced

Quinoa with Black Beans and Corn


Boil 1-1/2 cup water in large saucepan. Add the quinoa and 1/2 tsp salt and reduce the heat to low.  Cover and cook about 20 minutes until water is absorbed, but quinoa should not be soggy.  Set aside, covered, while prepping the rest of the ingredients.

In a large bowl add the corn, black beans, and red pepper (or tomato). Toss gently.  Add the quinoa along with the cilantro and mix carefully.

Combine the lime juice and  chili sauce then stir into the salad.

Add salt to taste.