Quinoa ConfettiĀ Salad

August 20, 2013
2 Ratings
  • Serves 8-12
Author Notes

I've been making this recipe for a few years, using couscous instead of quinoa. But I recently attended a potluck where a few of the guests were gluten- and dairy-intolerant. I thought I'd try it with quinoa and it was a big hit. I recommend it as a vegetarian main dish, or a side for any grilled meat. —allie.carr

What You'll Need
  • Dressing
  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 2 teaspoons red wine vinegar
  • 1 teaspoon cumin
  • Salad
  • 3 cups quinoa, cooked
  • 1 cup frozen roasted corn, thawed
  • 2 cups cherry tomatoes, halved
  • 7 green onions, chopped
  • 3 cups canned black beans, rinsed (approx. 2 cans)
  • 1/4 cup avocado, chopped
  • salt and pepper, to taste
  1. Dressing
  2. Add ingredients to a jar with fitted lid.
  3. Shake to combine.
  1. Salad
  2. Mix quinoa, corn, tomatoes, onions, black beans, and cilantro with half of the dressing.
  3. Refrigerate over night.
  4. Just before serving, toss salad with the remaining dressing and chopped avocado.
  5. Serve chilled or at room temperature.
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