Anne's Black Bean Quinoa Salad

13 30 202
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 8
Anne's Black Bean Quinoa Salad
Health Highlights
A light, healthy and colourful meal for the whole family!


3/4 cup Quinoa, uncooked
1 cup Frozen yellow corn kernels (or fresh if in season)
1 tsp Cumin
1 pinch Salt
1 cup chopped Tomato
1 medium pepper(s) Red bell pepper (chopped)
3 stalk(s) Green onion (sliced)
1/2 cup Cilantro (coriander) (finely chopped)
1 can (15oz) Black beans, canned (or chickpeas)
1 tbsp Extra virgin olive oil
1 whole lime(s) Lime juice (fresh)
1 avocado(s) Avocado (optional)
1/4 cup Pumpkin seeds (pepitas) (lightly toasted, or raw)


  1. Prepare quinoa according to package directions. 
  2. When the quinoa is almost done cooking add the frozen corn, cumin, and salt. Remove the saucepan from heat once everything is cooked.
  3. Transfer the cooked quinoa and corn to a serving bowl. Chop your tomatoes, peppers, green onions, and cilantro and add them to the bowl with the quinoa.
  4. Add black beans to the quinoa bowl and drizzle with olive oil and lime juice. Stir to combine all of the ingredients.
  5. Gently stir in the sliced avocado and sprinkle with pumpkin seeds just before serving. Store in an air-tight container in the fridge for up to a week. 



  • Add goat or feta cheese for a vegetarian option and added flavour.
  • This recipe also works well with your favorite salad dressing or as a salad topper.

Nutrition Facts

Per Portion

Calories 202
Calories from fat 72
Calories from saturated fat 10.3
Total Fat 8.0 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 4.5 g
Cholesterol 0
Sodium 227 mg
Potassium 563 mg
Total Carbohydrate 29.0 g
Dietary Fiber 7.9 g
Sugars 2.4 g
Protein 7.6 g

Dietary servings

Per Portion

Grain 0.8
Meat Alternative 0.4
Vegetables 1.6

Energy sources


Meal Type(s)