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Quinoa Recipes: Healthy Quinoa & Veggie Salad

A delicious and healthy quinoa recipe made with all-natural ingredients.
Course Main Course
Cuisine Healthy
Keyword quinoa recipes
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 131kcal
Author Chelsea Lords


  • 1 cup quinoa thoroughly rinsed
  • 2 cups water
  • 3-4 ounces spinach, stems removed and coarsely chopped
  • 1 can (15 ounces) corn, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 5-6 green onions, chopped
  • 1/4 cup cilantro, finely chopped
  • Salt and pepper, to taste
  • 2 large limes, juiced
  • 4 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1/2 teaspoon red pepper flakes


  • Follow package instructions to cook the quinoa. Transfer to a large bowl and aside to cool completely.
  • To the bowl with the cooled quinoa, add the chopped spinach, rinsed corn, rinsed black beans, cherry tomatoes, chopped green onions, and finely chopped cilantro.
  • Toss together.
  • In a small bowl whisk together the lime juice, olive oil, about 1 teaspoon salt, 1/4 teaspoon pepper, ground cumin, and red pepper flakes. Pour over the salad and toss to coat.*
  • Store leftovers in the fridge in an airtight container.



*Only add dressing to what you plan on eating in the same day. Unfortunately, this salad doesn’t sit super well with the dressing. If you are planning to have leftovers, toss only what you’ll being eating on day 1 with the dressing. Other than that, this salad can store in the fridge pretty well for up to 3 days. 


Calories: 131kcal