The brick-adobe red color of red quinoa was the inspiration for this Southwestern-style salad, with spices, black beans, and farm stand veggies like corn and zucchini (perfect for potlucks and picnics). Since it takes a while to cool down, get the quinoa cooking before prepping the rest of your ingredients.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I’ve had this recipe in my file since 2014 and never tried it. I was long on black beans I’d made in my instant pot and the reviews, although not many, were great. I was not dissatisfied. This is a fabulous recipe. I made it with grilled veggies and served it at Roin temperature. Delicious and will make again!
On the grill, I blackened/roasted the corn, red bell and zucchini; then I added 2 roasted poblanos. Seared the grape tomatoes in a very hot skillet along with half a head of minced garlic. OMG it was good. One of my favorite quinoa recipes ever and I've dozens. ;)
Excellent! Lots of prep work involved but worth it. Makes a lot. Will definitely be making again.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?