Quinoa Confetti Salad


Makes 6 servings (serving size, 1.5 cups)



3 cups cooked quinoa

1 cup black beans, soaked overnight, rinsed and drained OR 1 (15 oz) can, no salt added

1 tomato, diced

1/2 yellow or orange bell pepper, diced

1/2 large zucchini, “spiralized,” sliced, or diced

1 small red onion, diced

1 clove garlic, minced

1 avocado, diced or sliced

1 jalapeño, finely diced

2 tablespoons chia seeds

2 tablespoons lime juice

2 tablespoons balsamic vinegar

2 tablespoons freshly cut cilantro leaves and stems

1 teaspoon sea salt

1/8 teaspoon black pepper

Olive oil, as needed


  • Stir all ingredients and adjust spices or liquids to your own taste.  May need more salt, oil, or vinegar

  • Can be served in plate or bowl, fresh or chilled, as appetizer or entrée.  Tastes even more flavorful the following day:  just give it a good stir and enjoy!

  • Store in airtight bowl 3-5 days in refrigerator.

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