Summer Quinoa Salad


  • 2 cups dry quinoa
  • 4 cups water
  • salt and pepper to taste
  • 1 can of corn drained
  • 1 cup black beans (canned – drained and rinsed)
  • 2 peppers chopped (I like red peppers)
  • 3/4 cup finely chopped onion
  • chopped fresh cilantro to taste
  • optiona/ 1 cup cherry tomatoes


  • ½ cup fresh lime juice
  • ½ cup olive oil or avocado oil
  • ½ cup fresh cilantro
  • Splash of apple cider vinegar
  • 2 teaspoons honey
  • 1 tsp of minced garlic
  • Salt & pepper to taste



  • Cook quinoa according to package instructions
  • While the quinoa cooks, use this time to prep remaining ingredients - chop onion and rinse with cold water in a sieve/strainer to take away some of the "bite". Chop pepper and dice or slice tomatoes.
  • For the dressing, add all the ingredients to a lidded mason jar and shake well.
  • Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. For a chilled salad, chill your quinoa in the freezer for 10-15 minutes before tossing with veggies.
  • Add black beans, edamame, corn, chopped tomato, bell pepper and chopped onion. Whisk dressing once more then pour over salad. 
  • Garnish with extra cilantro and any additional salt and pepper desired. I find that the longer it sits, the more flavor it has!!