Quinoa with Corn and Black Bean Salsa
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins

Quick and easy salsa made in a food processor with canned tomatoes

Course: Appetizer
Servings: 8 Servings
Author: Tony Bailey
  • 2 Cups Quinoa
  • 4 Cups Water
  • 2 Cans Diced Tomatoes
  • 3 Cloves Garlic
  • 1/2 Cup White Onion roughly chopped (about half of an onion)
  • 1 Lime Juiced
  • 1 Jalapeño (amount is up to you)
  • 1/4 Cup Cilantro Leaves
  • 1 Cup Cooked Corn Kernels about 2 ears
  • 1 Can Black Beans
  1. Cook the Quinoa (2:1 ratio) in the water until fluffy, about 30 minutes.  Set aside and cool when done.

  2. Place the garlic cloves in a food processor (with a little salt and pepper) and pulse a few times to chop it up

  3. Pour in one can of tomatoes, liquid and all. Drain the other can in a colander and rinse off in the sink. Place these tomatoes in the processor as well
  4. Add the onion, lime juice, jalapeño (chopped, de-ribbed and de-seeded to lower heat) and cilantro leaves and run for about 30 seconds. Check the seasoning, salsa loves salt

  5. Pour into a large bowl and mix in the quinoa, corn and black beans.