1/2 cup sliced black olives ((one 2.25-ounce can))
2 - 4 tablespoons olive oil
1 medium fresh tomato, diced small
1/2 medium red bell pepper, diced small (optional)
Categories
Salad
Side Dish
Steps
Mix together cooked and cooled quinoa, diced onion, garlic, and lemon juice in a large mixing bowl.
Finely chop parsley and cilantro. (A food processor works well for this.)
Stir into quinoa along with seasonings, black beans, corn, and olives.
Stir in oil, tomato, and pepper immediately before serving.
Serve at room temperature or chilled.
Reviews
Linda Reilly on 2019-07-10 (5 stars): Ever since coming back from Ecuador 12 years ago, I rinse and cook quinoa, put it in my oatmeal, and eat it with nuts and fruit pieces in the morning. Any extra quinoa goes in the fridge in a container, so I can add it to other dishes during the week: quick breads, salads, veggie or meat burgers, wild rice, or smoothies. It’s a really good addition to my meals.
Rachel on 2014-02-07 (4 stars): I don't like beans and this is still good without it. Definitely best the next day.
JP on 2013-08-02 (5 stars): Your Mexican Quinoa Salad is delicious! I was recently introduced to Quinoa - it's my new favorite thing! I followed your recipe almost exactly... I cut the lemon juice and salt in half - just personal preference. Really, really good salad! Thanks for sharing it!
Jenn oh on 2013-06-02 (5 stars): Had this for dinner tonight added some lime too, just for fun. We left the black beans out since the quinoa is full of protein already. Thank you!
Susan on 2013-05-23 (5 stars): Thanks for the tips to cook quinoa. I haven't been especially fond of it, except for your Quinoa Patties recipe, but now that I know about rinsing it, I'll try that, using the recipe you've given here for this Mexican Quinoa Salad. It sounds good, and looks so healthy with all the colors.
