Made with vegetables and whole grain quinoa, this dish is highly-nutritious and makes a delicious picnic or potluck dish. Even better, it’s simple to throw together!



  • 3 cups cooked quinoa (1 cup uncooked)
  • 1/3 cup diced red onion
  • 1 clove garlic, crushed
  • 3/8 cup lemon juice
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh cilantro
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon onion powder or granulated onion
  • 1 teaspoon salt – or to taste
  • 1 1/2 cups (one 16–ounce can) cooked black beans, rinsed and drained
  • 1 1/2 cups (one 15-ounce can) corn, drained
  • 1/2 cup (one 2.25-ounce can) sliced black olives
  • 1-2 C salsa (to taste)


Mix together cooked and cooled quinoa, diced onion, garlic, and lemon juice in a large mixing bowl.

Stir in cilantro, parsley, seasonings, black beans, corn, salsa, and olives.

Serve at room temperature or chilled.

Leftovers can be put into a quesadilla (use refried beans to glue everything together), or layered with corn tortillas, cheese, refried beans, and enchilada sauce for a Mexican casserole.

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