Average: 5 (3 votes)
Active time
15 minutes
Total time
45 minutes
6 servings

1 cup quinoa

2 cups vegetable broth

2 ears corn, roasted and cut off cob

1 red bell pepper, roasted and chopped

1 15-ounce can black beans, rinsed and drained

3 scallions, sliced

½ cup chopped cilantro

juice of 3 limes

2 tablespoons extra virgin olive oil

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon fresh ground black pepper

⅛ teaspoon cayenne pepper


  1. Put quinoa and broth in a medium saucepan. Bring to a boil, cover and simmer for 15 minutes or until tender.
  2. In a large bowl, mix together quinoa, corn, pepper, beans, scallions and cilantro.
  3. In a small bowl, whisk together lime juice, olive oil and seasonings. Pour over quinoa mixture.  Cover and chill for at least 30 minutes to let flavors set.

This recipe is flexible, so add or change the ingredients to what you like.  Add soybeans, sliced cooked chicken or grilled steak, for a main dish salad.  In season, fresh tomatoes are a great addition to the salad.  Have fun with it!


An Oldways Whole Grains Council recipe and photo (recipe courtesy of Karen Mansur, photo courtesy of Kelly Toups)


Calories: 240
Total Fat: 7 g
(Saturated Fat: 1 g)
Sodium: 460 mg
Carbohydrate: 37 g
Fiber: 6 g
Protein: 9 g.

Yield: 6 servings

How'd it Taste?

This recipe was featured in our local newspaper and it looked food enough to try. That’s an understatement! It’s so delicious—the lime based dressing gives it a nice tang and all the other ingredients blend well together. It’s both attractive and delicious.
Deborah Dody
Yummy! Very similar to our MU Extension recipe!
This is one of my go-to's - so easy and quick, and a great way to use up leftover veggies. I love this with toasted pepitas thrown in.

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