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Zesty Quinoa Bean Salad

Tami Kramer Nutmeg Notebook
Simple and delicious would describe this Zesty Quinoa Bean Salad. You will find yourself making this to take to all your potlucks and workplace shared meals as well as part of your weekly batch cooking.  One of the things that makes this salad special is that it can be enjoyed either hot or cold

Course Salad
Cuisine Mexican

Equipment

  • Pressure Cooker

Ingredients
  

  • Salad
  • 2 cups quinoa – rinsed
  • 2 1/2 cups water
  • 2 cups black beans rinsed and drained
  • 2 red bell peppers. diced
  • 1 small red onion diced
  • 1/2 cup chopped cilantro
  • 1 1/2 cups corn – frozen thawed
  • Dressing
  • 1/2 cup lime juice
  • 3 tablespoons no salt added mustard
  • Zest of 1-2 limes

Instructions
 

  • In an Instant pot electric pressure cooker add the rinsed and drained quinoa with 2 1/2 cups water. Put the lid on making sure the sealing vent is in the sealing position. Set time for 5 minutes at high pressure and let it come down using natural pressure release. When it is done, fluff with a fork.
  • Add the quinoa and the rest of the salad ingredients to a large bowl and stir until well combined.
  • In a measuring cup mix together the lime juice, mustard and lime zest. Pour over the prepared salad and stir until well combined. This can be eaten hot or cold. Refrigerate the leftovers. It can be reheated to serve it warm. Serve it cold over a bed of greens or over a Big Beautiful Chopped Salad.
  • Variations: If desired you can add some chili powder, ground cumin, salsa, diced jalapeno or the California Balsamic Vinegars like Sweet Heat, Blazin Habanero or Gilroy Garlic.
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