Census-Style Harvest Salad with Spiced Quinoa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant mix of seasonal vegetables and spiced quinoa, inspired by the diversity of U.S. cultures and harvest traditions. This american fusion-inspired salads (vegan) ready in about 55 minutes pairs quinoa, medium cherry tomatoes, small red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 12 medium cherry tomatoes
• 1 small red onion
• 1/2 cup grilled corn kernels
• 1/2 cup black beans
• 1 medium avocado
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp cumin
• 1/2 tsp salt

Instructions

1. Step 1: Rinse 1 cup quinoa in a fine mesh strainer. In a pot, combine quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender.
2. Step 2: Dice 1 small red onion into 1/4-inch cubes and toss with 1 tbsp olive oil. Sauté over medium heat for 5 minutes until caramelized, then set aside.
3. Step 3: Halve 12 cherry tomatoes and toss with 1/2 cup grilled corn kernels, 1/2 cup black beans, and diced avocado (1/4 cup). Mix in 1 tbsp lemon juice and 1/2 tsp cumin.
4. Step 4: Toss the cooked quinoa with the vegetable mixture. Drizzle with remaining 1 tbsp olive oil and season with additional salt to taste.