Protein-Packed Quinoa Salad

This earthy, nutty flavored, grain-like seed makes a great rice substitute. It’s gluten-free, packed with protein, and delicious!

Life and Health tip:  Remember that grains in your salad still count as carbohydrate servings. To bulk up this meal, could add extra beans and serve with carrot sticks and fresh fruit.

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  • SALAD:
  • 1 cup uncooked quinoa
  • 2 cups water or vegetable broth
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1½ cups sweet corn, frozen or fresh
  • 1½ cups tomatoes, diced
  • 1 orange, yellow, or red bell pepper, diced
  • 5 green onions, diced
  • ½ cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 clove garlic, minced
  • ¼ cup lime juice
  • ¼ teaspoon salt (more to taste)
  • ½ teaspoon chipotle chili powder (optional)


  • Rinse quinoa thoroughly in a mesh strainer for 2 minutes.
  • Add to pot with 2 cups water or broth and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes or until liquid has absorbed and quinoa is tender. Set quinoa aside or put into refrigerator to cool down.
  • In a small bowl, add all dressing ingredients and whisk together to thoroughly combine.
  • In a large bowl, add the cooked quinoa with all other salad ingredients.
  • Pour dressing over the top and toss to combine.
  • Chill for at least an hour for better flavor.

Ready in about 20 minutes
Makes 8 - 12 servings

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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