Black bean, Corn, and Quinoa Salad

Found this delicious recipe here, and made a few modifications.  Seriously yummy, light, and filling.  This was the first time I've ever used quinoa, and it was delicious!  I found it in the "hippie section" (as my daughter would call it) of the grocery store -- a.k.a the organic/natural foods section.

1 Tbl. oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 c. chicken or vegetable broth
1 tsp. ground cumin
1/4 tsp. cayenne pepper (I think I'll eliminate this next time, I wasn't crazy about the bit of heat it added)
Salt and pepper
1 c. frozen sweet white corn (yellow works too, obviously :)
2 (15 ounce) cans black beans, drained and rinsed (I thought one can was plenty)
1/2 c. cilantro, chopped (I HATE cilantro, so I left it this out)

Heat olive oil in a medium pot over medium heat. Stir in onions and garlic and saute until lightly browned.

Add quinoa and cover with broth. Stir in cumin, cayenne pepper and season with salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).

Stir in frozen corn and black beans until heated through. Remove from heat and add chopped cilantro. Serve warm, room temperature or cold.  I tried it all three ways and thought it was most delicious at room temperature.


  1. We love Quinoa and I've been looking for more ways to use it. This will definitely be making an appearance on Mexican Monday at our house! And you just reminded me I never posted my Quinoa Chili I'll be getting to that right now.

  2. I'll have to see if I can find Quinoa so I can try this. We are not cilantro fans here either. I think it's blechy (a word my grandpa would use). The rest sounds very yummy though.

  3. I am going to have to try this. I think anyone who hates cilantro is certifiable... but my theory seems to work in both cases. ;)