Skip to Content

Incan Quinoa Delight

Sharing is caring!

Incan Quinoa Delight

Incan Quinoa Delight

Jessica Braider
Faithful Scramble member Michele Houghton sent me her healthy and flavorful quinoa salad recipe. This dish would be ideal for a picnic or potluck, especially if you can find the Inca Red or tri-color quinoa, sold by Ancient Harvest, which makes the dish even prettier. Quinoa is an ancient Incan whole grain grown in South America, that is popular because it’s so healthy and cooks quickly. If you haven’t tried it yet this is a great way to dive in. You may enjoy the mixture folded into warm tortillas, too.
No ratings yet
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish, Side Dish
Cuisine American, Latin American
Servings 6 servings


  • 1 cup quinoa Inca Red if you can find it
  • 2 ears corn or use 1 ½ canned or frozen corn kernels
  • ½ yellow or white onion finely diced
  • 1 green pepper finely diced
  • 1 tomato diced
  • 15 oz. canned black beans drained and rinsed
  • 4 oz. canned sliced olives drained
  • ¼ cup fresh cilantro and/or chives chopped
  • ¼ cup extra virgin olive oil
  • 1 lemon juice only
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. garlic powder
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1 tsp. honey or agave nectar


  • Combine the quinoa and 2 cups water in a heavy pot with a lid. Bring it to a boil, cover the pot, reduce the heat and simmer it for 10 minutes. Remove it from the heat and let it sit for 5 more minutes. Lift the lid and fluff the quinoa.
  • Meanwhile, steam the corn in the microwave or on the stovetop for 3 – 4 minutes, let it cool for a few minutes, and slice the kernels off of it.
  • In a large serving bowl, combine the onions, peppers, tomato, beans, olives, corn, and cilantro and/or chives.
  • In a large measuring cup or bowl, combine the oil, lemon juice, salt, pepper, garlic powder, coriander, cumin and honey or Agave nectar.
  • Add the quinoa to the serving bowl with the vegetables and toss it all with the dressing. Serve it immediately or refrigerate it for up to 3 days.


Do Ahead or Delegate: Rinse and cook the quinoa, remove the corn from the ears if using fresh, steam the corn if necessary, dice the onion, bell pepper and tomato, slice the olives if necessary, chop the cilantro and/or chives, juice the lemon, combine the dry seasonings, prepare and refrigerate the dressing, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Add a diced jalapeño pepper to the quinoa with the other vegetables and double the dry spices.
Tip: Cook at home if you're watching your waistline!  According to the USDA, people consume an average of 135 more calories per meal when they eat at a restaurant.
Video: Watch Jessica make this on Facebook Live.
Nutritional Information Per Serving (% based upon daily values): Calories 290, Total Fat: 12g, 18%; Saturated Fat: 2g, 8%; Cholesterol: 0mg, 0%; Sodium: 410mg, 17%; Total Carbohydrate: 40g, 13%; Dietary Fiber: 7g, 28%; Sugar: 3g; Protein: 8g
Want to make beans from scratch? Check out our post on how to make beans in the slow cooker or Instant Pot pressure cooker.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, Gluten-Free, Kosher, Make-Ahead, Nut-Free, Picnic, Salads, Summer, Vegan, Vegetarian
Tried this recipe?Let us know how it was!
Recipe Rating

Camp Lunch Ideas: Out of the Box Ideas to Make Camp Lunch Packing Easy

Tuesday 18th of June 2019

[…] Incan Quinoa Delight […]

    Your Cart
    Your cart is emptyReturn to Shop