Quinoa Cowboy Caviar Recipe

Cook quinoa

Place the rinsed quinoa, 2 cups water, 1/2 tsp kosher salt, and 1 tablespoon olive oil in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer until water is absorbed and quinoa is tender, about 15 minutes.

Remove from heat and let stand, covered, 5 minutes. Fluff with a fork and spread onto a rimmed baking sheet or shallow bowl to cool to room temperature (about 15–20 minutes). Cooling prevents wilting the other ingredients and helps the dressing adhere.

While the quinoa cooks/cools, prepare the vegetables. Drain and rinse black beans, halve cherry tomatoes, dice red bell pepper, finely dice red onion, mince jalapeño (remove seeds if you want less heat), and chop cilantro. If using fresh corn, cut kernels from the cob; if frozen, thaw and pat dry.

If you prefer a charred flavor on the corn: heat a skillet over medium-high heat with 1 tsp oil and sauté corn for 3–4 minutes until lightly charred; cool before combining.

In a small bowl or jar, whisk together 3 tablespoons extra-virgin olive oil, 3 tablespoons fresh lime juice, 1 teaspoon honey or agave, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified. Taste and adjust seasoning or acidity as needed.

In a large bowl, combine the cooled quinoa, black beans, corn, cherry tomatoes, red bell pepper, red onion, jalapeño, and cilantro.

Pour the dressing over the quinoa mixture and toss gently until everything is evenly coated. Taste and adjust salt, pepper, or lime if desired.

Fold in diced avocado gently if using, or reserve avocado to add just before serving to avoid browning.

Sprinkle crumbled cotija or feta and sliced green onions over the top. Chill in the refrigerator for at least 30 minutes to let flavors meld (or serve immediately at room temperature).

Serve chilled or room temperature with tortilla chips or warm tortillas. Leftovers will keep covered in the refrigerator for up to 3 days (add fresh avocado when serving).