Quinoa Recipes by Beth Warren


I had the opportunity to interview Beth Warren for an article and attend her book launch for Secrets of a Kosher Girl. Beth is a nationally recognized registered dietitian-nutritionist and chief executive officer of Beth Warren Nutrition, LLC, a New York-based private practice. 

Beth Warren

Beth Warren

Yield: 4 servings


  • 1⁄2 cup uncooked quinoa, cooked according to package directions 
  • 1⁄2 cup black beans, rinsed
  • 1 red, orange, and yellow bell pepper seeded and chopped
  • 1⁄2 cup organic corn niblets
  • 2 tbsp. chopped fresh parsley


  • In a large bowl, combine the quinoa, black beans, bell peppers, corn, and parsley. 
  • Pair with 2 tbsp. Lemon-Cumin Dressing (see below) per serving.
  • Per serving: 140 calories, 1.5g fat, 95g carbohydrates, 0g saturated fat, 0mg cholesterol, 200mg sodium, 5g ber, 6g protein

Lemon-Cumin Dressing

  • 2 tbsp. extra-virgin olive oil f Juice of 3 lemons
  • 2 tbsp. cumin
  • Salt, to taste

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