Smoked Corn, Red Quinoa, and Black Bean Salad

Image source: My Impossibly Tiny Kitchen


  • 1 cup red quinoa
  • 2 cups vegetable broth
  • 2 x 400g cans black beans, drained
  • 1 1/2 cups corn (~ 2 ears fresh corn)  or frozen then thawed
  • 1 avocado, cut into 1/2 inch chunks
  • 1 jalapeño, finely diced
  • 1 small red onion, finely diced (~ 3/4 cup)
  • 1/2 cup coriander, chopped
  • 1/4 cup olive oil
  • 1 lime
  • sea salt
  • black pepper


  1. Cook quinoa according to package directions, replacing water with vegetable broth. (If it’s easier, you might consider making this ahead of time.)
  2. While quinoa is cooking, prepare the rest of the ingredients. For the corn, either use frozen or plan to grill on the BBQ when you’re here.
  3. Once quinoa has cooked, combine with all remaining ingredients.
  4. Season with salt, pepper or additional lime juice if desired.
  5. Toss well and serve warm, room temperature or cold.

Recipe: My Impossibly Tiny Kitchen

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