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Confetti Quinoa Salad


150 Vegan Favorites, Jay Solomon----sent in by Sarah F.

A zesty and colorful high-protein salad.


240 ml 1 c. quinoa, rinsed
470 ml2 c. water
1 can (15 oz) red kidney beans, drained
4 whole scallions, trimmed and chopped
1 red bell pepper, seeded and diced
1 jalapeno pepper, seeded and minced
1 can (14 oz.) corn kernels, drained
30 ml2 T. canola oil
30 ml2 T. chopped fresh parsley
2 ml1/2 tsp. black pepper
2 ml1/2 tsp. salt
2 limes, cut into wedges


In a medium saucepan, combine the quinoa and water and bring to a simmer. Stir the grains, cover, and cook over medium heat until all of the liquid is absorbed, 15 to 18 minutes. Fluff the grains and set aside for 5 minutes.

In a mixing bowl, combine the beans, scallions, bell pepper, jalapeno, corn, oil, parsley, pepper and salt. Stir in the cooked quinoa and squeeze one of the limes into the salad.

Serve warm or refrigerate. Squeeze the remaining lime over the salad just before serving.

Major Ingredients: 


I didn't have a red pepper so I chopped up a carrot instead which provided the missing color and crunch. On the second day I tried heating it instead of thinking of it as a salad and that worked well too.