our family has cut back on the amount of gluten free grains & seeds that we eat dramatically, but in attempt to eat through our pantry (before we move) we have been consuming more quinoa and rice than typical.  i have been making a list of ingredients i have on hand and really trying to use them up instead of running to the store.  one complete pantry/freezer dumping dish is this black bean quinoa salad.  the nice thing about it, is that it can be eaten hot or cold, making it very versatile.

though i would like to say that i always “properly prepare” my grains/seeds by soaking and sprouting first…it doesn’t always happen {i really do believe in the practice of soaking and sprouting…and i’ll share more on why in another post}. one thing i have been pretty strict about is that if i am cooking a rice or quinoa for a meal, that i always cook it in homemade bone broth instead of water.  Not only for the amazing amount of nutrients/minerals found in bone broth, but also for the depth of flavor that it adds to a dish. you can use beef or chicken, but since i find that i use my homemade chicken broth so much faster, i typically opt for beef broth in this recipe.

every single item in this recipe, i had on had, making this a quick, flavorful, budget-friendly meal.


black bean quinoa salad (hot or cold)
recipe type: entree
black bean, corn & quinoa mexican style salad
  • 3 c. of homemade beef bone broth (chicken works also)
  • 1 ½ c. organic quinoa
  • 1 medium onion
  • 2 Tbsp. olive oil
  • 3 cloves of garlic
  • 2 pint jars of black beans (we can our own, but two 14.5 ounce cans would work)
  • 1 can of tomatoes with green chilies
  • 2 cups frozen organic corn
  • 2 tsp. cumin
  • 1 tsp. coriander
  • splash of cayenne
  • sea salt & pepper to taste
  1. in a stockpot, bring 3 cups of broth to a boil and then stir in dry quinoa
  2. boil for 1 minute than reduce heat to low and cover until all liquid is absorbed (approx. 15-20 minutes)
  3. stirring occasionally
  4. while quinoa is cooking, finely chop onion and garlic and sauté in large skillet, over medium-low heat
  5. when onion is translucent, add in drained black beans, can of tomatoes with green chilies and frozen corn, stir in and heat through
  6. mix quinoa into skillet and add seasonings (cumin, coriander, cayenne, salt & pepper)
  7. measurements of seasonings are a rough estimate, as i always create this dish to taste and adjust accordingly
  8. can be served warm or eaten as left-overs cold


Share This