This quinoa 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. This salad tastes great right away and even better the next day when all the flavors have had the chance to marry.
Ingredients
- water: 2 cups
- quinoa: 1 cup
- olive oil: 0.25 cup
- limes: 2 piece (juiced)
- ground cumin: 2 tsp
- salt: 1 tsp
- red pepper flakes: 0.5 tsp (to taste)
- cherry tomatoes: 1.5 cups (halved)
- black beans: 1 can (15 ounce can, drained and rinsed)
- green onions: 5 piece (chopped)
- cilantro: 0.25 cup (fresh; chopped)
- salt and ground black pepper: 0 piece (to taste)
Metric Conversion
Stages of cooking
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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.
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Meanwhile, whisk olive oil, lime juice, cumin, salt, and red pepper flakes together in a small bowl.
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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.
