A light and healthy corn, tomato, and black bean quinoa salad. This recipe takes less than 30 minutes to make and is both vegan and gluten free.
I have to admit, I’ve fallen in love with quinoa (Once I learned how to correctly pronounce the name).
I recently gave this nutty healthy grain a try and was pleasantly surprised with the outcome. Quinoa has definitely been the latest food craze popping up in almost every recipe you see. Casseroles, stuffed peppers, side dishes you name it.
A couple months ago I picked up a bag of organic gluten free red quinoa at Trader Joes. Since then it has been sitting in the back of my cabinet unused. I have been trying to clear out the cabinets so I figured what better time than now to give this quinoa a try?
I was pleasantly surprised by the texture and nutty flavor of the quinoa. It had more of a bite compared to rice which I liked. Why haven’t I tried this sooner??
I used red quinoa for the vibrant color to complement the vegetables and herbs I added.
White quinoa and red quinoa are very similar in taste and have the same nutritional value. Some say the red quinoa is a bit chewier than it’s counterpart. Quinoa is a healthy grain rich in protein and fiber. Just as quick to prepare as rice but comes with a lot more health benefits.
I loaded this recipe with a lot of tomatoes, corn, and black beans. I added a pinch of cayenne pepper for a little kick.
If you have vegetable stock on hand use it to boil the quinoa with. Non-vegans can use chicken stock to add more flavor.
Quinoa is the perfect staple to go with any meal. It can be tossed with any vegetables you have on hand to make a quick side dish.
This Tomato and Black Bean Quinoa Salad is light and healthy. The perfect summer side dish. If you haven’t had quinoa yet put the mouse down and make some now.
Here are 3 other fun Quinoa recipes to try:
Tomato and Black Bean Quinoa Salad
- 1/2 cup organic gluten free red quinoa I used Trader Joe's
- 1 cup water
- 1 cup frozen corn thawed
- 1/2 15.5 ounce can black beans, drained
- 1/2 cup tomatoes diced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lime juice
- 1 teaspoon basil chopped
- 2 tablespoons cilantro chopped
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne red pepper
Combine quinoa and water in a medium saucepan. Bring to a boil and reduce heat to simmer and cook for about 10-15 minutes until water is absorbed. Meanwhile, add corn, beans, tomatoes, oil, lime, basil and cilantro to a large bowl. Add cooked quinoa and season with salt, pepper, and cayenne pepper. Toss to combine.
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!