Ingredients

The following ingredients have 8 Servings
  • 1 cup (190 grams) uncooked quinoa, rinsed (about 3 cups cooked)
  • 2 cups water or stock (see our chicken stock or veggie broth)
  • 1 (15-ounce) can black beans, drained and rinsed or 1 1/2 cups cooked black beans
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon ancho chili powder, or more to taste, see our homemade blend
  • 1/2 teaspoon ground cumin
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup finely chopped red onion (half small onion)
  • 1 orange, yellow or red bell pepper, finely chopped
  • 1 cup quartered cherry tomatoes
  • 1 cup finely chopped red cabbage
  • 2 ears of corn, shucked, or 1 cup of defrosted frozen corn
  • 1 (4-ounce) can Hatch green chili peppers, chopped, see notes
  • Salt and fresh ground black pepper
  • Optional add-ins: chopped avocado, crumbled feta or queso fresco

Instruction

  • Combine the rinsed quinoa, water, and 1/4 teaspoon fine sea salt in a medium saucepan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes.
  • Move the saucepan off of the heat and cover for five minutes. This extra time allows the quinoa to steam and “fluff up.” Uncover, and then fluff the quinoa with a fork.
  • In a large bowl, whisk the apple cider vinegar, lime juice, 1/2 teaspoon of fine sea salt, chili powder, cumin, and a pinch of black pepper together. Slowly add the olive oil, whisking until blended.
  • Add the quinoa, black beans, red onion, bell peppers, tomatoes, cabbage, corn, and chili peppers. Toss to combine, and then season to taste with additional salt and pepper as needed.
  • Store in an airtight container in the refrigerator for 3 to 4 days. If after a day or two the salad seems a little dry, add an extra squeeze of lime juice and a small drizzle of olive oil.