Zesty Quinoa Salad

Zesty Quinoa Salad

Original Recipe

What a wonderful salad.  It will become a family favorite.  I think the thing a like the best about this Quinoa salad is that it is even better the next day. A couple of people tried it with garbonzo beans instead of the black beans and  some even made it with both. Good and Healthy.

  • 1 cup quinoa

  • 2 cups water

  • 1/4 cup extra-virgin olive oil

  • 2 limes, juiced

  • 2 teaspoons ground cumin

  • 1 teaspoon salt

  • 1/2 teaspoon red pepper flakes, or more to taste

  • 1 1/2 cups halved cherry tomatoes

  • 1 (15 ounce) can black beans, drained and rinsed

  • 5 green onions, finely chopped

  • 1/4 cup chopped fresh cilantro

  • salt and ground black pepper to taste

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.