Southwest Quinoa Salad

Course Gluten free, Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Vanessa


  • 1 cup 170g uncooked Quinoa
  • 3 tablespoons Red Wine Vinegar
  • 2 tablespoons Olive Oil
  • 3 Scallions cleaned, ends removed and diced
  • 1 small Red Bell Pepper diced
  • 1 cup Kidney Beans rinsed and drained
  • 1/2 cup Sweet Corn fresh or canned
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
  • 1/2 teaspoon Thyme dried
  • Salt and Pepper to taste
  • a small bunch of Chives optional, for garnish


  1. Rinse Quinoa to remove any bitterness.
  2. Place uncooked Quinoa in 2 1/2 times the amountĀ of boiling water (2 1/2 cups) and simmer for 20 minutes. Remove from heat. Cover and let rest for 5 minutes.
  3. Fluff Quinoa with fork. Add vinegar and olive oil. Let cool for 15 minutes.
  4. Add remaining ingredients.Mix well and serve cold.

Recipe Notes

1) People tend to all cook quinoa differently. The way I have described above is how I've cooked quinoa perfect each time. However, if you have a different method that brings you the same result feel free to continue doing it your way :) 2) This salad is on the mild side since it is something #1 loves to eat. I sometimes like to add a bit of cayenne pepper or hot sauce to liven it up a bit.