Tangy & Fresh Quinoa Salad

Tangy & Fresh Quinoa Salad
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Tangy & Fresh Quinoa Salad


  • 2 cups uncooked quinoa
  • 4 cups water
  • 15 oz soaked and cooked black beans
  • 2 fresh corn cobs kernelled (Non-GMO)
  • 1 medium tomato, cored, seeded, and diced
  • ½ cucumber, peeled and diced
  • ½ red bell pepper, diced
  • ½ yellow bell pepper, diced
  • 1 avocado, cubed
  • 2-3 tablespoons chopped cilantro
  • ¾ cup raw sharp cheddar or jack cheese, shredded (grass fed raw)
  • ¾ tablespoon fine Celtic or Himalayan sea salt
  • 1 fresh squeezed lemon (about 2-4 tablespoons, as desired)
  • ½ cup organic white vinegar


  1. Rinse quinoa in a fine mesh sieve until water runs clear, drain and transfer to a medium pot.
  2. Add 4 cups water and a pinch of salt, bring to a boil.
  3. Cover, reduce heat to medium-low and simmer until water is absorbed 15-20 minutes.
  4. Set aside for a minimum of 5 minutes.
  5. Chill 2 hours. (If you forget to chill quinoa, it's ok, it's just tastier when it's cool!)
  6. Combine all vegetables and *cheese and mix well. Add to quinoa. Then add *vinegar, salt, and lemon juice. Mix again. Let chill in fridge 1 hour.
  7. *You can also adjust vinegar and lemon juice to taste.

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