Description
A refreshing and vibrant quinoa salad packed with Mediterranean flavors, black beans, and corn.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 (15 ounce) can black beans, rinsed and drained
- 1 1/2 cups frozen or canned corn, drained if canned
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint (optional)
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- Salt and black pepper to taste
Instructions
- Rinse the quinoa under cold water. Combine quinoa and vegetable broth or water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Let stand for 5 minutes, then fluff with a fork and let cool completely.
- In a large bowl, combine the cooled quinoa, black beans, corn, cherry tomatoes, red onion, parsley, and mint (if using).
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss gently to combine.
- Serve immediately or chill in the refrigerator for at least 30 minutes for the flavors to meld.
Notes
- You can substitute canned corn with fresh corn kernels cooked briefly.
- Add other vegetables like cucumber or bell peppers for more color and crunch.
- For extra protein, add grilled chicken or chickpeas.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg