Zesty Quinoa Salad

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
1 pinch salt and ground black pepper to taste

Directions

1. Wash Quinoa. 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.



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.