Spanish Quinoa Salad

Spanish Quinoa Salad

By Chef Billy Parisi

Serving Size: 6


  • 4 cup cooked red quinoa

  • 15 oz strained and rinsed canned pinto beans

  • 15 oz strained and rinsed canned black beans

  • 2 small diced stalks of celery

  • 1 small diced red bell pepper, seeds removed

  • 1 small diced yellow bell pepper, seeds removed

  • 4 thinly sliced green onions

  • ½ cup chopped fresh cilantro

  • 3 Tbsp red wine vinegar

  • 3 Tbsp olive oil

  • 3 Tbsp honey

  • 1 ½ tsp ground cumin

  • juice of half a lemon

  • juice of half a lime

  • kosher salt to taste

  • fresh cracked black pepper to taste


  1. Once the quinoa is cooked, immediately chill. Once the quinoa is cool add it to a large bowl with all of the ingredient and mix thoroughly. Chill before serving.

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