Yield: 4 servings


  • 1½ c. water
  • Salt
  • ¾ c. quinoa
  • 3 T. extra virgin olive oil
  • 1½ t. lemon juice
  • 1/8 t. ground cumin
  • ¼ t. pure chile powder
  • Salt and freshly ground pepper to taste
  • ½ c. black beans, rinsed if using canned
  • Kernels from 1/2 ear of cooked corn
  • 2 T. roughly chopped fresh cilantro
  • ¼ c. crumbled feta or queso fresco, for garnish


  1. Place water in a medium saucepot over high heat. Season water with salt and stir in quinoa. Bring to a simmer, cover and reduce heat to low. Simmer until all water has been absorbed, about 12-15 minutes.
  2. While quinoa is cooking prepare vinaigrette: In a small bowl whisk together extra virgin olive oil, lemon juice and spices. Season to taste with salt and freshly ground pepper. Remove quinoa to a large bowl and stir with a fork to cool slightly. Stir in the black beans, corn and cilantro. Stir in vinaigrette, adjust seasonings with more spices, salt and pepper as desired. Serve room temperature.

© Copyright Chef Shellie Kark KitchenCUE 2011

Recipe By: Chef Shellie Kark