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. Recently, I’ve served it with steak kabobs and it was so good together

As I always do, I modified the original to suit my needs (and likes).

And by the way – this tastes AWESOME leftover too.

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 frozen sweet Corn
1 cup Spinach, chopped

2 tablespoons butter (NOT MARGARINE!)
1/2 large white onion, diced

1 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!

Place the quinoa and chicken stock in a rice cooker, turn it on and cook.
While the rice is cooking mix the dressing ingredients together and set aside.

Sautée about 3/4 of the diced onions in a Tbsp of butter to soften until just soft and translucent, then added the frozen corn, black beans, minced jalapeno, and remaining tbsp of butter to the pan and cook through on Medium high heat. (This is because I didn’t  use the already cooked canned corn, and the butter adds a little creaminess.)

When quinoa is done, add it to the bean and corn mixture and mix well.  Then move to a large serving bowl and fold in the feta cheese, fresh chopped spinach, remaining diced onion,  and dressing.  Serve while hot and enjoy!


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