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Quinoa and Black Bean Salad

Quinoa and beans go together like Romeo and Juliet without the tragedy. The quinoa serves as the background for the combination known as the “Three Sisters,”— corn, beans, and squash that made up the foundation of ancient Latin cuisine— and provides us with antioxidants, protein, fiber, and essential vitamins and minerals.

Makes 3–4 servings

1 cup quinoa, rinsed well
½ cup fresh or /frozen corn kernels
1 jalapeño, minced (with seeds and spines to make it spicier, without to make it milder)
2 cups spring or filtered water
Sea salt
½ cup cooked/canned organic black turtle beans
1 tablespoon red wine vinegar
3–4 fresh whole green onions, green and white parts, minced, including the green part

3 tablespoons avocado oil
2 tablespoons fresh lime juice
Sea salt
Cracked black pepper

Place quinoa, corn, jalapeño and water in a sauce pan over medium heat. When it comes to a boil, add a pinch of salt and reduce heat to low. Cover and cook for 15–20 minutes, until the quinoa has absorbed all the liquid.
While the quinoa cooks, toss the beans with the vinegar and set aside.

Make the dressing by whisking the ingredients together, seasoning with salt and pepper to taste.

When the quinoa is cooked, fold in beans, green onions, and beans. Serve salad warm or at room temperature.


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