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  • Freeman Herbs

Black Bean & Quinoa Salad


  • 2 tablespoons canola oil

  • 1 medium onion, finely chopped

  • 1 medium sweet red pepper, finely chopped

  • 1/3 cup plus 2 tablespoons minced fresh Freeman Herbs Organic cilantro, divided

  • 1 celery rib, finely chopped

  • 2 teaspoons chili powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 cups vegetable stock

  • 1 cup frozen corn

  • 1 cup quinoa, rinsed

  • 1 can (15 ounces) black beans, rinsed and drained


In a large pan, heat 2 tablespoons of canola oil over medium-high heat.

Add the finely chopped onion, red pepper, celery, chili powder, salt, and pepper; cook and stir for 5-7 minutes until the vegetables are tender.

Stir in the vegetable stock and frozen corn; bring the mixture to a boil. Stir in the rinsed quinoa; reduce the heat to a simmer, cover the pan, and cook for 12-15 minutes or until the liquid is absorbed.

Stir in the rinsed and drained black beans and 1/3 cup of minced fresh cilantro; heat through, stirring occasionally.

Sprinkle the dish with the leftover minced fresh cilantro before serving.



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