Southwest Quinoa Salad

This is a colorful salad with fluffy quinoa, black beans, corn, peas, tomatoes, and a zesty dressing with a hint of smoked paprika. It is refreshing, convenient and can be prepared a day in advance!

Ingredients (serves 6):
To Cook in the Rice Cooker:

1 cup (rice measuring cup) quinoa
Water to fill to the water level 1 for "QUINOA"

For Salad:

1 (15 oz.) can black beans, drained
1 (15 oz.) can roasted or plain corn, drained
1 cup green peas, blanched or canned
1 cup diced cucumber
1 cup cherry tomato halves
1/2 cup diced red onion
1/4 cup finely chopped cilantro

For Dressing:

5 Tbsp. Greek yogurt
2 Tbsp. lime juice
1 Tbsp. apple cider vinegar
1 tsp. grated garlic
1 Tbsp. honey
1/2 tsp. cumin powder
1/2 tsp. chili powder
1 tsp. smoked paprika
1/2 tsp. salt
1/4 tsp. black pepper

This recipe was developed for Zojirushi rice cooker models with a Quinoa setting. Please visit our grains page on how to cook quinoa in other models.

Measure quinoa accurately using the measuring cup that came with your rice cooker and add to the inner cooking pan. If quinoa is not pre-rinsed, use a fine mesh strainer to rinse with water then add to the inner cooking pan. Add water to the corresponding water level for “QUINOA” and cook using the "QUINOA" setting.