Salsa Quinoa Recipe

Name: Salsa Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 1- 1/2 cup Low-sodium Vegetable Or Chicken Stock; 1 cup Quinoa; 1 cup Black Beans (rinsed And Drained If Using Canned Beans); 1/2 cups Red Bell Pepper, Finely Chopped; 1 Tablespoon Thinly Sliced Scallions, Green And White Parts (about 4 Scallions); 2 Tablespoons Loosely Packed Fresh Cilantro Leaves; 3 Tablespoons No-pulp Orange Juice; 2 Tablespoons Olive Oil; 1 whole Small Lime, Juiced (1 Lime Should Be About 2 Tablespoons Of Juice); 2 teaspoons Honey; 2 teaspoons Cumin; 1 pinch Salt To Taste; 1/2 whole Ripe Avocado, Sliced And Cut Into Small Pieces

Servings: persons

1- 1/2 cup Low-sodium Vegetable Or Chicken Stock
1 cup Quinoa
1 cup Black Beans (rinsed And Drained If Using Canned Beans)
1/2 cups Red Bell Pepper, Finely Chopped
1 Tablespoon Thinly Sliced Scallions, Green And White Parts (about 4 Scallions)
2 Tablespoons Loosely Packed Fresh Cilantro Leaves
3 Tablespoons No-pulp Orange Juice
2 Tablespoons Olive Oil
1 whole Small Lime, Juiced (1 Lime Should Be About 2 Tablespoons Of Juice)
2 teaspoons Honey
2 teaspoons Cumin
1 pinch Salt To Taste
1/2 whole Ripe Avocado, Sliced And Cut Into Small Pieces

1
Heat the broth in a medium pot over medium-high heat.
2
Meanwhile, dry toast the quinoa in a separate pan.
3
Cook in a dry pan over medium heat, stirring constantly to prevent burning, until the quinoa becomes fragrant, about 5 minutes.
4
When the broth begins to boil, pour in quinoa, reduce the heat to a low simmer and cover with a lid.
5
Allow the broth and quinoa to simmer for 10 minutes.
6
Remove from heat and leave covered for 5 minutes.
7
Still off the heat, remove the lid and gently stir the quinoa with a spoon.
8
Add black beans, bell pepper, scallion and cilantro to the quinoa and stir to combine.
9
In a small bowl, whisk together orange juice, olive oil, lime juice, honey and cumin.
10
Pour liquids over quinoa mixture and stir until evenly coated.
11
Taste and add salt, if needed.
12
(At this point the quinoa can be refrigerated for up to 24 hours.)
13
Just before serving, add avocado and stir to combine.
14
Serve quinoa at room temperature.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1- 1/2 cup Low-sodium Vegetable Or Chicken Stock, 1 cup Quinoa, 1 cup Black Beans (rinsed And Drained If Using Canned Beans), 1/2 cups Red Bell Pepper, Finely Chopped, and more.

Yes, Salsa Quinoa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salsa Quinoa

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