Ensalada de Maiz y Quinoa

Quinoa Corn and Red Bean Salad with Pineapple Ají Vinaigrette

Preparation info

  • Difficulty


  • 4


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This Andean grain is very popular again after centuries of being only an indigenous food. Here I have prepared quinoa with some of the ingredients that typically grow in the same area, and seasoned it with a sensational fresh and lightly spicy vinaigrette.


  • ½ cup quinoa
  • ½ teaspoon salt
  • ¼ cup fresh pineapple juice with pulp
  • 2 tablespoons white vinegar
  • 2 tablespoons minced fresh cilantro
  • 4 tablespoons canola oil
  • ¼ teaspoon hot sauce (ají sauce)
  • ¼ teaspoon ground black pepper
  • 1 cup seeded and diced roma tomatoes
  • 1 cup cooked red beans
  • cup cooked corn kernels
  • cup toasted cashews, chopped
  • 4 lettuce leaves


  1. Place cups water in a saucepan over medium-high heat. Pour in the quinoa and ¼ teaspoon of the salt. Bring to a boil, cover, reduce heat to low and simmer until the quinoa looks lighter (which happens when it opens and is fully cooked), approximately 10 minutes.
  2. Transfer the quinoa to a sieve and discard the water. Rinse under cold running water and drain thoroughly. Transfer quinoa to a large bowl.
  3. Combine pineapple juice, vinegar, cilantro, canola oil, hot sauce, pepper, and remaining ¼ teaspoon of salt. Add to quinoa along with the tomatoes, beans, corn, and cashews. Toss to coat all the ingredients well. Serve over lettuce leaves.