Quinoa and Black Bean Salad with Jicama Salsa
Recipe type: salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
Quinoa can be boring on its own. This spicy salsa solves that problem entirely.
Quinoa and Black Bean Mix
  • 1 cup uncooked quinoa
  • 2 cups water
  • 2 ears of corn
  • 1 cup shredded carrots
  • 1 cup grape tomatoes, chopped
  • 1 (15.5 ounce) can black beans, drained
Jicama Salsa
  • 1 cup jicama, cut into small cubes
  • 2 cups pineapple, cut into small cubes
  • ¼ cup red onion, chopped
  • 2 serrano peppers, seeded and chopped
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • ¼ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • 1 avocado chopped (optional), drizzled with a little lime juice to prevent browning
  1. Combine 1 cup quinoa with 2 cups of water. Bring to a simmer cover and cook for 15 minutes or until all of the water is absorbed. Remove from the stove. Spread the cooked quinoa out on a plate to cool.
  2. Meanwhile, spray a grill pan with nonstick cooking spray and cook the ears of corn for 10 minutes or until they are cooked and have nice grill marks. Remove the corn from the grill pan to cool.
  3. To make the jicama salsa, combine the chopped pineapple, jicama, red onions and chopped serranos. In a small bowl, combine the lime juice, olive oil, brown sugar, cumin and salt. Whisk until thoroughly combined. Pour the lime dressing on top of the jicama mixture. Stir to combine. Place the salsa in the refrigerator for at least 30 minutes so that the flavors can meld.
  4. Using a sharp knife, cut the kernels off of the ears of corn.
  5. In a large bowl combine the cooled quinoa, black beans, corn, carrots and tomatoes.
  6. To serve, place a scoop of the quinoa mixture in a bowl and top it with the jicama salsa. Season with a sprinkle of kosher salt. Top with chopped avocados that have been sprinkled with lime juice.
Recipe by kelly yandell at http://www.themeaningofpie.com/2012/03/quinoa-and-black-bean-salad-with-jicama-salsa/