Festive Quinoa

A Fresh and Flavorful Dish

Though it’s technically a seed, quinoa is classified as a whole grain. It’s low glycemic, so unlike some other grains, it won’t cause a drastic spike in blood sugar. It’s also naturally gluten-free, rich in fiber and incredibly versatile. In many ways, quinoa can be used as a great swap for rice or couscous. This recipe is bright, flavorful and a delicious side dish. Serve alongside chicken or fish or with additional sides like broccoli or asparagus.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 12 servings

Prep Time: 5 minutes

Cook Time: 15-20 minutes

Total Time: 20-25 minutes

Recipe Ingredients

1 cup uncooked quinoa
1 teaspoon ground cumin
2 15-ounce cans of black beans, drained and rinsed
1 ½ cups frozen corn, cooked
1 cup red bell pepper, diced
¼ cups fresh parsley, finely chopped
¼ cups red onion, finely diced (optional)
1 tablespoon olive oil
3 tablespoons fresh lemon or lime juice

Rinse quinoa in a strainer and drain.
In a medium saucepan, combine cumin in 2 cups water. Add quinoa and bring to a boil.
Once water has come to a boil, reduce heat and simmer. Cover and cook for 15-20 minutes, until all water is absorbed.
Remove saucepan from heat, fluff quinoa with a fork and transfer to a large bowl.
Add beans, corn, bell pepper, red onion and parsley.
Stir in oil and enough lemon or lime juice to give it a zesty edge.
Serve warm or at room temperature.