top down view of quinoa cowboy caviar in a large serving bowl with whole endive leaves for scooping.

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5 from 4 reviews

Come one, come all – gather around this healthy cowboy caviar quinoa salad and feast!


  • 1 cup dried quinoa, rinsed
  • 1/2 teaspoon cumin, or to taste
  • 1 3/4 cups water
  • 1 can (15oz.) black beans, drained and rinsed
  • 1 can (15oz.) black eyed peas, drained and rinsed
  • 1 fresh corn off the cob (I used a white corn) or 1 can (15oz.) corn, drained
  • 1 red bell pepper, cored, seeded and diced
  • 1/2 red onion, diced
  • fresh cilantro, chopped and added to taste
  • himalayan salt, to taste
  • cracked pepper, to taste
  • 1 avocado, diced
  • 23 limes
  • scooping greens like endive, romaine or bibb lettuce


Quinoa: In a medium size pot, add water, cumin and quinoa, bring to boil over medium high heat, reduce to a simmer and cover, cook for 15 minutes. Remove from heat, remove lid and let set for 10 minutes.

Perp Veggies: While your quinoa is cooking, prepare the bell pepper, onion and corn.

Assemble: Once quinoa is done, add the two beans, corn, red bell pepper, onion, cilantro and squeeze of 1 – 2 limes, mix well. Season with salt and pepper. Just before serving add in the diced avocado.

Serve with lime wedges and scooping leafy greens.

Serves 4 – 6

Store leftovers in an airtight container in the refrigerator for up to 5 – 6 days.


As with all my recipes, add more or less of any ingredient to suit your taste.