Zesty Quinoa Salad This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it’s summertime). Light and citrusy, it’s a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you’re not vegan, add even more protein by adding chunks of chicken or turkey. Yum!

prep: 20 mins cook: 10 mins total: 30 mins Servings: 6 Yield: 6 servings

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • ¼ cup extra-virgin olive oil
  • 2 limes, juiced
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes, or more to taste
  • 1 ½ cups halved cherry tomatoes
  • 1 (15 ounce) can black beans, drained and rinsed
  • 5 green onions, finely chopped
  • ¼ cup chopped fresh cilantro
  • salt and ground black pepper to taste

Directions

    Step 1

    Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.

    Step 2

    Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.

    Step 3

    Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.

Cook's Note:

This salad tastes great right away, and even better the next day when all the flavors have had the chance to marry. Enjoy!

Tips

You can also steam the quinoa instead of boiling if desired.

Nutrition Facts

Per Serving: 270 calories; protein 8.9g; carbohydrates 33.8g; fat 11.5g; sodium 674.5mg.

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