Tricolour Quinoa Salad

By Marsha Hebert

2017 is your year to EAT for life, feel better in your body and look better that your age. Care about what you care about, YOU are worth it!

Essential nutrients: Complex carbohydrates, Vitamin A, Calcium, Iron, Potassium,
Applicable for better health: Cardiovascular disease, Weight gain, Diabetes, Celiac disease
Tasty and good for: Vegan, Vegetarian, Allergy-Free Eater


1 cup (173g) tricolor quinoa, uncooked
1 cup (156g) canned black beans, drained and rinsed
1 cup (120g) brussels sprouts, trimmed and quartered
1/2 cup (80g) canned sweet corn

3 tablespoon olive oil
1 tablespoon whole grain mustard
2 tablespoon honey
1/8 teaspoon salt


Cook quinoa according to package directions.

Cook beans, brussels sprouts and corn in a medium pot of boiling water for 2 – 3 minutes or until tender. Drain and cool under cold running water.

Whisk the oil, mustard, honey and salt in a small bowl.

Add quinoa, bean mixture in a large bowl. Add dressing, toss lightly and serve. dressing, toss lightly and serve.

Marsha Hebert is a gluten-free and lactose-free cookbook author and EAT for Life Consultant at

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