Description
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!
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
Instructions
- Bring water and quinoa 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.
- Meanwhile
- whisk olive oil
- lime juice
- cumin
- salt
- and red pepper flakes together in a small bowl.
- Combine quinoa
- tomatoes
- black beans
- and green onions in a large bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in the refrigerator.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 6