Quinoa Salad Recipe with Black Beans, Corn & Avocado

This recipe is a perfect lunch or side dish for your next cookout or potluck.

I didn't grow up eating quinoa, but starting a vegan journey, will open your world up to a lot of amazing seeds, grains, vegetables and fruit.

I promise there's so much variety! Be open to experimenting and having some fun in the kitchen.

You can find quinoa in most grocery stores these days.

Just remember to rinse it before cooking to remove the bitter saponin coating.


Quinoa Salad with Black Beans, Corn & Avocado

by Brown Vegan

Keywords: steam entree side vegan vegetarian gluten-free sugar-free soy-free

Ingredients (4 as a meal & 6 as a side)

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 15 oz can of black beans, drained and rinsed
  • 1 cup corn, frozen or fresh
  • 1 small red onion, chopped
  • 2 Roma tomatoes, chopped
  • 2 avocados, diced
  • Juice of 1 lime
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 cup cilantro, finely chopped


Combine quinoa and water in a small pot and bring to a boil.

Reduce heat, cover and simmer for 15 minutes or until water is absorbed.

Transfer quinoa to a large bowl.

Mix in all the remaining ingredients until well combined.

Adjust seasoning to taste.

Cover and chill in the fridge or eat it at room temperature.


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Let me know what you think once you try this recipe. :-)