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Prevea Health

Quinoa and Black Bean Salad



  • 1 cup quinoa
  • 1 ¼ cups water
  • 2 Tbsp. olive oil
  • 1 large onion, finely chopped (2 cups)
  • 1 cloves garlic, minced
  • 1 tsp. paprika
  • 1 ½ tsp. ground cumin
  • 1 ½ tsp ground coriander
  • 2 red bell peppers, diced
  • ¼ tsp. hot pepper flakes
  • 1 Tbsp. cilantro, chopped (optional)
  • 1 can (12 oz) corn, drained
  • 1 can (14 oz) black beans, drained
  • 1 large tomato, diced
  • ½ cup feta cheese, crumbled
  • 1 small can black olives (optional)
  • ½ cup pine nuts, toasted (optional)
  • ¼ cup lemon juice, freshly squeezed (juice of one lemon)
  • To taste – salt and pepper


  1. Combine quinoa and water in a saucepan. Cover and bring to a boil. Turn off heat and let sit 10 to 15 minutes, or until the water is absorbed. If you prefer quinoa with a firmer texture, use 1 cup of water. 
  2. Heat 1 Tbsp. oil in a frying pan. Sauté onion, garlic, paprika, cumin and coriander until onions are translucent. Stir in red bell peppers, hot pepper flakes and cilantro. Sauté another 5 minutes.
  3. Add cooked quinoa to sautéed vegetables. Stir in the corn, black beans, tomato, feta, olives, pine nuts, lemon juice, salt and pepper. Transfer to bowl and refrigerate until ready to serve.  



Nutritional Value:

Calories: 264
Fat: 8 g
Carbohydrates: 40 g
Protein: 10 g
Fiber: 7 g
Source: MealsinMinutes