Warm Quinoa Salad

I’ve actually only tried quinoa 3 times, and obviously the first two times must not have been that memorable. But that was before I found THIS recipe!
Original (unaltered) recipe from found here.

This makes such a great side dish with just about anything, or simply on it’s own for lunch.  It’s very satisfying and can feed a lot of people.

And by the way – this tastes AWESOME leftover too. I love eating the leftovers for breakfast – warmed in the microwave and served with sunny-side-up egg on top.  So good….

photo 1


2 cups Quinoa
4 cups organic free-range chicken stock
4 oz Feta cheese crumbles
15 oz can black beans, rinsed and drained
15 oz can of sweet Corn
1 cup Spinach, chopped
1/2 large white onion, diced (alternatively, green onions are great too)
1 – 2 small jalapeno, minced



1/2 cup Lime juice {2 Limes}
3 tablespoons red wine vinegar
1/4 cup Olive Oil
1 tablespoon Cumin
Salt and Pepper to taste



This is further proof that a rice cooker is the best recent kitchen appliance invention!

  1. Place the quinoa and chicken stock in a rice cooker, turn it on and cook.
  2. While the quinoa is cooking mix the dressing ingredients together and set aside.
  3. Drain the corn and dump it into a large mixing bowl.
  4. Then rinse the black beans and add to the corn,
  5. When quinoa is done, add it to the bean and corn mixture and mix well.  Then you basically just dump everything else in – the feta cheese, fresh chopped spinach, onion,  and dressing.  You can serve while hot, or let cool then refrigerate and serve cold later. It’s also great leftover – hot or cold.

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