Log in: Kristin Meier

I was in the mood for something spicy, so I whipped up a delicious, Mexican-inspired quinoa salad.

Enjoy it as-is, as a filling for burritos, or serve it over a bed of greens and top it with avocado and tomato slices and fresh corn kernels, and your taste buds will be saying “Ole!”

  • 1 ½ c quinoa, rinsed and cooked per package instructions
  • 3 cups black beans, cooked until tender (I cooked dry beans in pressure cooker)
  • 3-4 rainbow chard stalks, chopped
  • 4 carrots, chopped
  • 3-4 sweet organic mini bell peppers (GreenB.E.A.N Delivery), chopped
  • 1 small-medium jicama, peeled and cubed


  • 2 T lemon juice
  • 1 T lime juice
  • 2T extra virgin olive oil
  • ½ t garlic powder
  • ½ t chipotle chili powder
  • ¼ t cayenne pepper
  • 1 T pepper
  • 1 t coriander
  • 1 t turmeric
  • ½ c fresh cilantro, chopped
  • ¼ c fresh parsley, chopped

Cook black beans until tender (pressure cooker works well). Cook quinoa per package instructions. Combine quinoa, black beans, chard, carrots, peppers, and jicama. Combine and whisk all dressing ingredients until mixed. Pour dressing over quinoa mixture and stir to coat. May be stored in refrigerator in air tight container up to 5 days.