Eat My Facts

A practical blog for healthy living 

Quinoa Salad

May 1, 2017


- 1 Tbsp Olive Oil
- 2 cloves of garlic, minced
- 1/2 onion, chopped
- 1 bell pepper, chopped
- 1 jalapeno pepper, seeded and minced
- ¾ cup dry quinoa, rinsed
- 1 ½ cups veggie/chicken broth or water
- ¾ tsp ground cumin
- 1 can of whole corn kernels
- 1 cans of black beans
- Salt and pepper to taste
- ¼ cup of Cilantro
- Avocado
- Grilled or baked chicken

- Juice of 1 large orange
- Juice of 2 limes
- ¾ tsp honey
- ⅛ tsp cayenne pepper
- ¼ cup Olive oil

Heat oil in medium saucepan or large skillet over medium heat. Saute onion for a few minutes. Then add peppers and sauté until onions turn slightly brown. Add garlic. Stir quinoa into pan and roast for a few minutes. Add broth, cumin, cayenne pepper, salt, and pepper. Bring to a boil. Then cover, reduce heat to low, and let simmer for 20 minutes. Remove from heat and allow to cool for 10 mins. Mix in beans, corn, cilantro, and ¼ cup of dressing (or to taste). Serve with sliced avocado and grilled chicken


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