Fiesta quinoa salad


Quick-to-cook quinoa is the perfect base for this Mexican-inspired dish, which features black beans, corn, cumin, and lots of fresh cilantro. Bright, flavourful and lively, the leftovers make a fantastic take-along lunch!




  • 1 cup quinoa

  • 2 cups water

  • 1½ cups corn kernels

  • 1 can black beans, drained and rinsed

  • 1 red pepper, seeded and diced

  • 1 cup chopped fresh cilantro

  • 1/3 cup fresh lime juice

  • 1/3 cup extra virgin olive oil

  • 1 tsp sea salt, plus more to taste

  • 1 tbsp cumin

  • 1 tbsp finely chopped fresh cilantro


  1. In a medium-sized pot, add quinoa and water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

  2. In a serving bowl, mix together the corn, black beans, red pepper and cilantro. Add cooked quinoa and stir to combine.

  3. In a small bowl, whisk together lime juice, oil, salt, cumin and cilantro.

  4. Pour dressing over the bulgur-quinoa mixture and stir to combine.

  5. Serve with fresh lime wedges.