Super Easy & Healthy, Colorful Quinoa Salad!

I've been killing myself at the gym these past couple of weeks. 
Like... I just tried to cross my ankles, while sitting here blogging, and I flinched because my legs are so sore from an intense weight lifting routine I did yesterday with my BF. lol
I'm SO an all or nothing person. Hence the reason I've totally fallen off the wagon and gained way too much weight back. I just wanted to enjoy ALL the bad foods these past few months - didn't want to leave any, one thing out of the crappy food feeding frenzy. 
ughhhhh... no good Shelley, no good.

So, in an effort to make up for a loaded handful of bad months, I'm trying to kick my butt back into gear, and eating healthier is the BIGGEST challenge for me. 
It takes SO MUCH time and effort and doesn't come naturally to me. I KNOW it was a habit a few years ago when I dropped a bunch of weight, but freak, I need to retrain myself!

So... I thought I'd share my new favorite side dish that my best friend Kathryn and I have tweaked and modified from a couple of other recipes. We call it, the Colorful Quinoa Salad.
It's packed full of yummy veggies, awesome flavor, and has a spicy kick to it too.

TAKE NOTE: This makes a TON of salad. Half the recipe if you want a smaller batch!

For the Salad:
8 cups - cooked quinoa *I used TruRoots organic quinoa from Costco.
2 - 15oz cans black beans drained and rinsed
2 cups - frozen corn (thawed out)
1 cup - chopped celery
¾ cup - chopped green onion
2 cups - cherry tomatoes sliced in half
2 - bunches chopped cilantro
1 - red pepper, diced
1 - yellow pepper, diced
1 - orange pepper, diced

For the Dressing:
3/4 cup - red wine vinegar
2/3 cup - olive oil
1 ½ tablespoon - Tabasco sauce
4 tsp - salt
1 - 4oz can diced jalapeños  
Whisk all the ingredients together.
* You can omit the jalapeños and lessen the Tabasco if you want to tone down the heat. 

I cook the quinoa according to the packages directions.
While I'm letting the quinoa cool I chop up all of my other ingredients, and whisk together the dressing.

Once I have all of my veggies in the bowl with the quinoa, I pour the dressing over everything and mix it well. 

At the very end, I add the black beans.
Make sure to rinse them well, or you'll have a "muddy" looking salad, from the excess black bean juice in the can. 

This recipe is SO GOOD, and seriously gets better the longer it sits. It keeps well for about a week in the refrigerator, with no problems of wilting or anything!
I eat this salad with grilled teriyaki chicken chunks mixed in, or on the side with a piece of salmon. It's THE BEST!


  1. Looks yummy. Nice to show your posts pop back up in my feeds :) Welcome back.

  2. This looks delicious. Two years ago I lost 78 pounds in about six months by doing tons of exercising and eating healthy. Then I went back to my normal life style and in this past year I lost my precious son which basically put me in hibernation from the world (due to lack of a better word of what I've been in). I've gain it all back. I'm just beginning my road AGAIN to better eating and exercising. I've realized now that it's part of my problem. I am also a all or nothing kind of person when it comes to this. Thanks for sharing.

  3. I had never made a quinoa dish before (crazy I know) but I decided to give this one a try! I took it to a family gathering and everyone LOVED it! It keeps great for leftover too!! So light and tasty!!

  4. Wow, this is the second recipe I see that the main ingredient is quinoa. The first was a lovely blood mary veggie burger that I'm going to garnish with your colourful salad.

    Thanks for the recipe!

  5. Thanks for the recipe. That looks so yummy and healthy.

  6. Wow, sounds great. Thank you for sharing! Happy days and all my best

  7. The salad looks delicious! I will have to try it soon. Thanks for sharing.

  8. I made this for our camping trip this week. YUM! It will be great for lunches and dinners on the road. Thanks!


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