Quinoa Salsa Salad (With or Without Meat)

Salsa spices up an easy dressing for this make-ahead salad. In an hour you can put together this delicious salad, then refrigerate and have for many meals in the days to come.  For a variation, you can  substitute long-grain brown or white rice for the wild rice. You can also add cooked chicken, ham or turkey cubes if desired. A very healthy and filling side or entree.

Modified recipe from Gluten – Free Cookbook, Donna Washburn, 2007


Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: michelle@fnfoods.com. She will look forward to meeting you!



1. To prepare the dressing:  In a smal bowl, whisk together slasa, oil, vinegar, chili powder, salt and pepper to taste. Set aside for at least one hour. Can store in refrigerator up to 3 weeks in a covered jar.

2. To prepare the salad: In a large bowl, combine quinoa, wild rice, black beans, corn, celery, red pepper, and cilantro.

3. Pour dressing ovr salad and toss well to coat. cover and refrigerate for at least 4 hours or overnight to allow flavors to develop and blend.

Nutrition Information Per Serving:  Calories 103; Fat 2g; Sat. Fat 0g; Sodium 96 mg; Carbohydrate 18g; Fiber 3g; Protein 4g





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