Easy to pull together, this salad is an excellent picnic option. It’s got delicious flavors and textures that are sure to please any crowd.


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Rating: 41

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serving Size: 10


  • 1 Teaspoon Vegetable Oil
  • 1 Onion, chopped
  • 3 Teaspoons Garlic, minced
  • 3/4 Cup Quinoa
  • 1 1/2 Cups Vegetable Broth
  • 1 Teaspoon Cumin
  • 1/4 Teaspoon Cayenne Pepper
  • 1 Cup Corn Kernels
  • 2 15oz Cans Black Beans, rinsed and drained
  • 1/2 Cup Cilantro,chopped


  1. In a medium saucepan over medium heat, heat the oil and then saute the garlic and onion until lightly browned; about five minutes.
  2. Mix in the quinoa and the vegetable broth and season with the cumin, cayenne pepper and salt and pepper to taste then bring to a boil. Cover, reduce heat and simmer for 20 minutes or until all the liquid is absorbed.
  3. Stir in the corn and heat through.
  4. Remove from heat and mix in the black beans and cilantro.
  5. Serve and enjoy!