Southwest Quinoa Salad
Prep time
Cook time
Total time
Serves: 4
  • 1 cup uncooked quinoa
  • 2 cups stock
  • 1 can black beans, drained and rinsed
  • 1 red bell pepper, seeded and diced
  • ½ red onion, finely diced
  • 1 punnet cherry tomatoes, sliced in halves
  • 1 cup frozen corn
  • ⅓ cup olive oil
  • ⅓ cup cilantro
  • 1 lemon, juiced
  • ½ tsp cayenne peppers
  • 1 tsp cumin
  • ½ tsp salt
  1. Cook the quinoa according to the instructions on the package.
  2. Prepare all the vegetables and beans and put them in a mixing bowl.
  3. Fry the corn in a pan over high heat until slightly charred.
  4. Add the corn and the quinoa to the vegetable mixture.
  5. Whisk the olive oil, lemon juice, cilantro and spices in a small bowl. Add the mixture to the vegetables, quinoa and corn and mix well.
  6. Divide the salad over bowls and serve immediately topped with cilantro. Alternatively store in fridge for up to 3 days in airtight container.
Recipe by The Vegan Year at