Three Pepper Black Bean and Quinoa Salad

Author Becky's Mindful Kitchen


  • 1 c uncooked quinoa
  • 2 c water
  • 1 T Harvest Chipotle olive oil
  • 2 ears corn- cooked
  • 1 can black beans
  • 1 poblano pepper- chopped
  • 1 sweet red pepper- chopped
  • 1 sweet yellow pepper- chopped
  • 1 tomato (med-large) diced
  • 1 tsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 T Harvest Cilantro and Roasted Onion Olive Oil
  • 1 bunch cilantro, chopped-optional
  • salt to taste


  • In a medium saucepan boil 2 cups water and 1 T chipotle olive oil, stir in 1 c quinoa, reduce to simmer and cover for about 15 minutes. 
    In a medium or large bowl combine all ingredients, mix well and salt to taste.  Serve warm or as a cold salad.  Works great in a tortilla with shredded cheese or over a salad.  Serve with a fried or poached eggs or add chicken or steak.  Options are endless! 
Shopping Cart
Scroll to Top