- 1 1/2 cup dried quinoa
- 1 cup fresh corn
- 1 cup black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 cup red onions, diced
- 1 jalapeño, seeded and sliced
Rinse quinoa and set aside. Bring 2 3/4 cups water to a boil. Add quinoa and reduce heat to a simmer. Simmer for about 20 minutes, until water has evaporated and quinoa is cooked. Transfer to a large bowl and fluff with a fork. Place in the refrigerator to cool for at least 20 minutes.
Dice the onions, bell peppers, and jalapeno pepper. Rinse the black beans and corn. Set aside.
While quinoa is cooking, mix together salad dressing ingredients. Once the quinoa is no longer hot to the touch, stir in the salad dressing so that the quinoa is fully coated.
Add the vegetables, black beans, and corn. Taste and adjust seasonings. Cover and place in refrigerator until ready to serve.
Serving & Storing - This salad can be eaten the same day it’s made or made in advance on your meal prep day. Let the salad chill in the refrigerator for at least 1 hour before serving. This allows the salad to cool down and lets the flavors marinate. Uneaten quinoa salad can be stored in an airtight container in the refrigerator for up to 4 days.
Make in Advance - The recipe can be made up to a day in advance. Making it in advance can help the flavors marinate for a bolder flavored salad.
Frequently Asked Questions
- Rinsing dried quinoa is key for getting a clean, nutty flavor. Otherwise, quinoa can sometimes taste dirty and gritty.
Calories: 314kcal | Carbohydrates: 42g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 498mg | Fiber: 6g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 31.9mg | Calcium: 40mg | Iron: 3.3mg