Make Ahead

Black Quinoa with Kidney beans

March 23, 2011
1 Ratings
  • Serves 4
Author Notes

I found this in Epicurious originally, I have changed it over the years. It just gets better and better.
I have a friend that is a teacher tell me she makes this on sunday evening and uses it for lunch at work every day and has lost weight because she is not tempted by the junk just knowing what is in her lunch bag. I also use this as a complete meal just as is when I want something good and light yet filling. —Fran McGinty

What You'll Need
  • Quinoa Salad
  • 1 cup Black Quinoa
  • 1 Can Red Kidney Beans
  • 1 1/2 tablespoons Red Wine Vinegar
  • 1 1/2 cups Raw Corn
  • 3/4 cup Zucchini
  • 3/4 cup Cucumbers
  • 3/4 cup Chopped Tomato
  • 3/4 cup Pea Pods cut to biet size pieces
  • 3/4 cup Torn Spinach
  • 1 to 2 Avocado
  • 1/2 cup Raw Asparagus cut to bite size
  • 1/4 cup Chopped Parsley
  • 1/2 cup Grated Carrot
  • 1 or 2 Jalapeno seeded & Minced
  • 1/2 teaspoon salt
  • Dressing for Quinoa
  • 5 tablespoons Fresh Lime Juice
  • 1 teaspoon Salt
  • 1 1/4 teaspoons Cumin
  • 1/3 cup Good Olive Oil
  1. Quinoa Salad
  2. Rinse Quinoa well Cook Quinoa with 1&1/2 cup of water with 1/2 teaspoon of salt for 15 minutes covered until the water is absorbed. Set aside to cool. Add red wine vinegar and stir well Add all cut up vegetables and kidney beans that have been rinsed and drained set aside while making dressing This can be served cold or room temperature.
  1. Dressing for Quinoa
  2. Mix dressing Ingredients add to Quinoa salad with Vegetables

See what other Food52ers are saying.

  • student epicure
    student epicure
  • Fran McGinty
    Fran McGinty
  • foxtrot

4 Reviews

foxtrot May 23, 2011
This is a great combination of ingredients that can be improvised depending on what you have in stock. I made it with red quinoa, skipped the cucumber and tomato because of the tendency for these to go mushy over time, left out the asparagus because I don't like it, and substituted the red tomato for some diced red pepper. Canned corn works just fine as does dried red pepper flakes if you don't have fresh jalapenos. Also added some finely diced green onions. A great healthy lunch that keeps well. I will be adding this to my rotation.

Fran M. May 24, 2011
I usually use what ever Quinoa the health food store has in bulk at the time. You can do what ever you want to this salad and it just tastes great. I keep the cucumber and tomato and avocado separate and allow people to add what they like at parties. For home I just add those Items to our plates at time of eating. You are correct over time I Imagine they would go mushy, this dish never hangs around for very long at my house, It gets eaten.
student E. March 23, 2011
Yum! This looks like a great, healthy salad. I can see how the variety might be so exciting.
Fran M. March 24, 2011
I sure hope you give it a try. If you like cumin you will love this.