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Quinoa Salad

Julie and I have made this several times, adapting whatever other recipes or ingredients we have on hand.


  • 3 cups cooked quinoa (1 cup dried)
  • 1/3 cup freshly squeezed lemon juice (about 2 lemons)
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 1-1/2 cups canned black beans, rinsed
  • 1-1/2 cups corn kernels (about 2 cobs) or defrosted frozen
  • 1/2 small red onion, thinly sliced
  • 1 pint cherry tomatoes, quartered
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup chopped green or black olives
  • 1/4 cup chopped fresh mint
  • 1/4cup chopped fresh coriander         


  1. Cook quinoa.
    We use a rough 1:1.5 ratio of quinoa:water.
  2. While quinoa is cooking, mix lemon juice, olive oil, cumin, salt and sugar into a vinaigrette in a small bowl.
  3. Combine everything, except fresh herbs, in a medium-sized bowl.
  4.  Drizzle with vinaigrette & toss.
  5. Let it cool a little, or refrigerate for 1/2 hour to let flavours combine.
    Add fresh herbs just before serving.


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