Healthy Start is a pregnancy and parent & baby program.

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Quinoa & Bean Salad


1 cup quinoa
1/4 teaspoon salt
1 cup corn – canned or frozen (thawed)
1 can (540 ml) black beans
1 bell pepper, chopped (any colour)
4 green onions, chopped
¼ cup chopped cilantro or parsley (or 1 tablespoon dried parsley)

1/3 cup vegetable oil
3 tablespoons lime juice
2 cloves garlic, minced (or ½ teaspoon garlic powder)
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon salt
1/4 teaspoon black pepper



  1. Add quinoa, salt and 2 cups of water to a medium pot and cover with a lid. Bring to a boil, then turn heat down to low. Cook for 12-15 minutes, until water is absorbed.
  2. Set cooked quinoa aside. Stir and remove lid to let cool.
  3. In a large bowl, mix together corn, black beans, bell pepper, green onions and cilantro or parsley. Stir in cooled quinoa.
  4. Make dressing: In a jar or bowl, use a fork to mix together vegetable oil, lime juice, garlic, cumin, coriander, salt and pepper.
  5. Pour dressing over quinoa mixture and stir well.
  6. Enjoy immediately or store in fridge for up to 3 days.

Serves 6


  • Add in chopped avocado or tomato, grated cheese or use a different type of bean
  • Quinoa, a whole grain, is a great protein and fibre source. No quinoa? Use rice instead!