Kick Ass Quinoa Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 449.3
  • Total Fat: 24.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 407.2 mg
  • Total Carbs: 52.4 g
  • Dietary Fiber: 7.5 g
  • Protein: 10.8 g

View full nutritional breakdown of Kick Ass Quinoa Salad calories by ingredient
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A quick easy salad to accompany chicken, ribs, fish or just have as a main dish A quick easy salad to accompany chicken, ribs, fish or just have as a main dish
Number of Servings: 6


    1 1/2 cups Quinoa
    3 2/3 cups Water

    3 TBL Ex virgin Olive Oil
    3 Cloves Garlic, chopped
    1 cup Red Bell Pepper, chopped
    6 TBL Fresh cilantro, chopped
    1/2 tsp Salt
    3/4 tsp Cumin
    1-15 oz Can Chili Beans, Westbrae Organic, drained
    1 - 15 oz Can Sweet Corn, drained
    1 - 4 oz can Diced green chiles or 3 TBL chopped jalapenos
    3 TBL Fresh Cilantro, chopped
    Grape Tomatoes, chopped or whole,

    1/4 to 1/3 cup Ex Virgin Olive Oil
    4 tsp Lime juice
    1/2 tsp Salt
    1/2 tsp Cumin seed, ground
    1 TBL Honey


Make it mediterranean by substituting the beans and corn with scallions, kalamata olives, sun dried tomatoes and feta or some variation thereof.


Rinse quinoa well before cooking. Bring the water to a boil, stir in the quinoa and reduce to simmer, covered, for about 15 minutes. Turn off the heat and let sit for about 10 minutes. Quinoa should be fluffy and tender.

Meanwhile, Saute in 3 TBL of Ex Virign Olive oil the garlic, red pepper, 3 TBL of the chopped cilantro, 1/2 tsp of salt and 3/4 tsp cumin until the peppers are tender. Continue to saute, stirring in chili beans, corn and diced green chiles or chopped jalapenos. When ingredients are heated through, stir the cooked quinoa, the tomatoes and the rest of the cilantro. Mix the dressing, pour over quinoa mixture and stir well.
Serve hot or cold. Great for leftovers

Serving Size: 6 - 3/4 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user RIPINSKYGIRL.

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