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Zesty Quinoa Salad Recipe

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This recipe for Zesty Quinoa Salad is from UNBC Residence Recipe Book 2013/14, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. Quinoa
2 c. water
1/4 c. extra-virgin olive oil
2 limes, juiced
2 tsp. ground cumin
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. halved cherry tomatoes
1 avacado chopped
1 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:
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, avacado, 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.
4. Serve immediately or chill in refrigerator
Personal Notes:
Personal Notes:
Best quinoa salad you will ever make!

 

 

 

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