Zesty Quinoa Salad recipe

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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

Nutrition Info

269.6 calories
carbohydrate: 33.8 g
cholesterol: : -
fat: 11.5 g
fiber: 8.4 g
protein: 8.9 g
saturatedFat: 1.4 g
servingSize: -
sodium: 674.5 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

  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.

Recipe Yield

6 servings

Recipe Note

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!

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