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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3/4 cups - uncooked quinoa
  • 1 1/2 cups - vegetable broth
  • 1 teaspoons - cumin
  • 1/2 teaspoons - chili powder
  • 1/4 cups - olive oil
  • 2 tablespoons - lime juice
  • 1 cloves - fresh garlic, minced
  • 4 - green onions, thinly sliced
  • 1 - tomato, diced
  • 1 cups - corn kernels , canned or frozen, drained or thawed
  • 1 cans - black-eyed peas, 15 oz., rinsed, drained
  • 1 cups - fresh diced pineapple, or canned pineapple tidbits, drained
  • 1/4 cups - coarsely chopped fresh cilantro
  • 1 - medium avocado, peeled, pitted, diced
  • - salt and pepper, to taste
  • Directions:

    Dry roast raw quinoa in a dry medium saucepan over medium heat for 3-5 minutes, or until quinoa becomes light golden brown (some of the grains will "pop" as well), stirring constantly.
    Pour quinoa into a fine-mesh strainer and rinse thoroughly with cold water (this step is very important and will help remove any bitter taste). Bring vegetable broth, cumin and chili powder to a boil in the saucepan; then add the quinoa. Cover, reduce heat to medium-low and simmer for 20 minutes until liquid is absorbed (no stirring needed during cooking time).
    Meanwhile, in a medium bowl, whisk together olive oil, lime juice and garlic. Add green onions, tomato, corn, black-eyed peas, pineapple and cilantro. Cool cooked quinoa (for about 15 minutes); then toss with the ingredients in the bowl and add the diced avocado and toss gently again. Season with salt and pepper to taste.
    Serve immediately or refrigerate until ready to serve.

    Brief Description

    A salad with quinoa, tomato, corn, avocado, spicy seasonings, as well as added fruity flavor of pineapple.

    Main Ingredient:


    Category:  Salads

    Cuisine:  Caribbean

    Prep Time: 30 min
    Cook Time: 30 min

    Posted By:


    Posted On:

    July 24, 2013

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