This easy and nutritious Slow Cooker Quinoa, Corn, and Black Bean Salad is perfect for a quick lunch or a light dinner. Packed with protein-rich quinoa, sweet corn, and hearty black beans, it’s tossed in a zesty dressing for a flavorful finish. You can customize it with avocado, feta, or chili for extra flair!

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Recipe Ingredients

• 200 g (7 oz / 1 cup) quinoa (white or tri-coloured)
• 500 ml (17 fl oz / 2 cups) good-quality vegetable stock
• 1 teaspoon ground coriander
• 400 g (14 oz) tin black beans, drained and rinsed
• 2 corn cobs, kernels removed
• 60 ml (2 fl oz / ¼ cup) olive oil
• 1 tablespoon sherry vinegar or white wine vinegar
• 100 g (3½ oz) rocket (arugula) or baby spinach leaves

Toppings (optional)

• 2 avocados, diced
• 100 g (3½ oz) goat’s cheese or feta cheese
• 1 long red chili, thinly sliced
• Small handful of coriander (cilantro) leaves
• Seed crunch topping

How To Make Slow Cooker Quinoa, Corn And Black Bean Salad

1. Rinse the quinoa: Rinse the quinoa in a sieve under running water to remove bitterness.
2. Cook the quinoa: Add the quinoa, vegetable stock, ground coriander, and black beans to the slow cooker. Season with sea salt and freshly ground black pepper. Cook on low for 2½ hours or on high for 1½ hours.
3. Prepare the corn: While the quinoa cooks, carefully slice the kernels off the corn cobs.
4. Add the corn: Stir the corn into the quinoa mixture. Drape a tea towel (dish towel) over the slow cooker, letting it hang over the edges to absorb excess moisture, then cover with the lid. Cook for another 20 minutes on low or 10 minutes on high, until the liquid has evaporated and the corn is tender but slightly crunchy.
5. Cool the quinoa: Transfer the quinoa mixture to a bowl and let it cool to room temperature.
6. Make the dressing: Whisk the olive oil and vinegar together. Season with sea salt and freshly ground black pepper.
7. Assemble the salad: Once the quinoa has cooled, gently fork through it to separate the grains. Stir in the dressing and rocket (arugula).
8. Serve: Serve as is or top with diced avocado, goat’s cheese or feta, red chili slices, fresh coriander leaves, or a seed crunch topping.

Recipe Tips

• Rinse the quinoa thoroughly: Always rinse the quinoa under running water to remove its natural bitter coating (saponin) before cooking. This ensures a clean, nutty flavor.
• Use fresh corn if possible: Freshly cut kernels from corn cobs add a natural crunch and sweetness. Frozen corn works too but won’t have the same texture.
• Season the stock well: A well-seasoned vegetable stock is key to giving the quinoa a rich, flavorful base. Adjust salt if using a low-sodium stock.
• Cool quinoa completely before adding greens: Let the quinoa cool to room temperature to avoid wilting the rocket or spinach leaves, keeping the salad fresh and vibrant.
• Don’t skip the tea towel trick: Placing a tea towel under the slow cooker lid prevents excess moisture, making the quinoa light and fluffy instead of soggy.

Recipe FAQs and Variations

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