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Healthy Everyday Recipe: Fiesta Quinoa Salad

As heard on Today's Woman, broadcast every Tuesday at 12:00 p.m. on AM-1220 KHTS, nutrition expert Karen Roth divulges one of her favorite recipes.

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I like to double this recipe and have it throughout the week. Quinoa is a perfect grain in that it is a complete protein and easily digestible. It is gluten free.  And it’s very easy to prepare. It’s usually tasteless, so you can flavor it however you want. Use it in place of rice or couscous for variety.  It does not matter if you buy regular or “red” quinoa, both are equally nutritious.
3 TB Lemon juice
3 TB Olive Oil
3 TB Cilantro, minced
Sea Salt, to taste
Freshly ground pepper, to taste
1 C fresh or frozen corn
½ C Quinoa, rinsed well (before cooking)
½ tsp toasted cumin seeds or cumin powder (the powder is easier)
1 C cooked black beans (rinsed)
1 med tomato, diced
3 TB red onion, minced

Whisk together lemon juice, olive oil, cilantro, and salt and pepper to taste; set aside.

In a small saucepan, bring 1 1/2 cups of water to boil and add organic corn (most corn is genetically modified so always purchase organic).  Reduce heat and let corn simmer until tender.  Drain corn, reserving 1 cup of the cooking liquid. 

Bring cooking liquid to a boil and add Quinoa (well rinsed before hand is a must) add cumin.  Cover, reducing heat, and let simmer until liquid is absorbed (10 – 15 minutes).  Remove pan from heat and leave undisturbed for five minutes.  Fluff Quinoa with a fork and allow to cool slightly.  In a bowl, combine cooled Quinoa, corn, black beans, tomato and onion.  Pour dressing over and toss gently to mix. Refrigerate salad until ready to serve.

Karen Roth, MS, NC holds a Masters degree in Holistic Nutrition from
Hawthorn University and is author, radio co-host and active member of
the National Association of Nutritional Professionals and the Menopause
Type Network®. She is also the co-host of the "Today’s Woman" show on AM-1220, KHTS.

To contact Karen Roth, call 661-253-1827 or visit