Seeds of Change Quinoa and Brown Rice Salad with Black Beans and Honey-Lime Vinaigrette Seeds of Change | Sip and Spice

Quinoa and Brown Rice Salad with Black Beans and Honey-Lime Vinaigrette

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 5 cups


  • 1 package SEEDS OF CHANGEā„¢ Quinoa and Brown Rice with Garlic
  • 1 10 oz. bag frozen corn thawed
  • 1 15 oz. can black beans drained and rinsed
  • 1 cup grape tomatoes halved
  • 1/2 cup red onion diced
  • 1/4 cup chopped cilantro
  • 1 jalapeno sliced

Honey-Lime Vinaigrette

  • 2 limes juiced
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground cumin


  1. Prepare the vinaigrette: In a small bowl or measuring cup, whisk together the lime juice, olive oil, honey, dijon mustard, garlic powder, salt, pepper and cumin. Set aside.

  2. Prep all your vegetables: Halve the grape tomatoes, dice the red onion, chop the cilantro, and make sure your corn is fully thawed and drain off any extra liquid from the bag.

  3. Heat a medium skillet over medium-low heat, add the contents of the Quinoa and Brown Rice packet, and break apart any clumps. Add in 2 tablespoons of water and stir. Cook for 3-5 minutes until warmed all the way through.

  4. Grab a large bowl and add in the warmed Quinoa and Brown Rice from the skillet, plus the corn, black beans, tomatoes, red onion, cilantro and jalapeno. Drizzle on the vinaigrette and toss.