Quinoa Salad with Black Beans and Avocado

A bowl of finished quinoa salad, complete with corn, tomatoes, avocados, and black beans
A big bowl of save-the-world quinoa | Photo by Elizabeth Layman

Quinoa is a funny, little seed that acts like a grain. That means you can use it to replace rice or barley in many recipes. Though it can be slightly expensive, it is so packed with nutrients that it is worth every penny. Some argue that quinoa will one day be able to feed the world’s poor and hungry because it is such a durable, versatile plant. It’s also delicious. This recipe will convince you of that in no time.

Note: This recipe may require slightly above average dedication to ingredients or process.

Reference: Dawna Stone on Mindbodygreen.com
Prep Time: 10 minutes + 30 minutes (chill time)
Cook Time: 15-20 minutes
Serves: 4


1 cup uncooked quinoa, rinsed in cold water
1 cup fresh, frozen, or canned corn (if frozen, defrost for recipe)
1 medium avocado, sliced
8-10 cherry tomatoes, sliced
1 (15 ounce) can black beans, rinsed and drained
3 tablespoons olive oil
2 tablespoons fresh lime juice
Salt and pepper to taste


1. Prepare the quinoa, according to the package’s directions (cooking for about 15-20 minutes).
2. Set it aside to cool.
3. In a small bowl, mix together the olive oil, lime juice, salt, and pepper.
4. In a large bowl, add the corn, avocado, tomatoes, and black beans to the cooled quinoa.
5. Gently stir in the olive oil-lime juice mixture.
6. For best results, refrigerate for 30 minutes before serving so the flavors have time to blend.


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