SaladsVegan/Plant based Recipes

Lucia’s Quinoa Salad

This is a great one-dish meal with the high quality protein provided by the whole grain, quinoa, and beans. Cool for summer lunches and easy to pack and take along to work or a picnic.

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2.50 from 2 votes

Lucia’s Quinoa Salad

Course Salad
Cuisine GF, Mediterranean, Vegan, vegetarian
Keyword quinoa, salad
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 servings
Calories 178kcal
Author Lucia Tiffany MPH



  • 1 cup quinoa raw
  • 2 cups water or chicken-flavored broth
  • 2 cups black beans cooked or canned and drained
  • 1 ½ cups sweet corn fresh or whole kernel canned
  • 1 ½ cups tomatoes diced
  • 1 red sweet bell pepper diced (or orange)
  • 4 scallions finely diced
  • cup cilantro fresh and chopped


  • 2 Tbs. Oil Substitute (or Extra Virgin Olive Oil)
  • ½ tsp. cumin ground
  • 1 clove garlic crushed
  • ¼ cup lime juice
  • ½ tsp. salt or to taste


  • Rinse the quinoa thoroughly for 2 minutes and strain through a very fine mesh strainer.
  • Add to pot with boiling water or broth. Cover, reduce heat to low and simmer for 20 minutes or until the quinoa is soft and the liquid all absorbed. Allow to cool.
  • In a small bowl, whisk all of the dressing ingredients together.
  • In a large bowl, add the cooked quinoa with all the other salad ingredients.
  • Pour dressing over the top and toss to combine.
  • Chill for at least an hour for better flavor.


Serving Ideas – serve with carrot sticks and fresh fruit or a green salad to round out your meal.


Serving: 1 /8th | Calories: 178kcal | Carbohydrates: 33g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 128mg | Potassium: 465mg | Fiber: 7g | Sugar: 3g | Vitamin A: 847IU | Vitamin C: 28mg | Calcium: 36mg | Iron: 2mg

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