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Zesty Quinoa Salad Recipe

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This recipe for Zesty Quinoa Salad, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Engebretsen

Category:
Category:

Ingredients:  
Ingredients:  
1 c. quinoa
2 c. water
1/4 c. extra-virgin olive oil
2 limes, juiced
2 t. ground cumin
1 t. salt
1/2 t. red pepper flakes, or more to taste
1 1/2 c. halved cherry tomatoes
1 (15 oz.) can black beans, drained and rinsed
5 green onions, finely chopped
1/4 c. chopped fresh cilantro
salt and ground black pepper to taste

Directions:
Directions:
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.
Whisk olive oil, lime juice, cumin, 1 t. salt, and red pepper flakes together in a bowl.
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.

Personal Notes:
Personal Notes:
Christian and Sarah Engegretsen found this recipe.

 

 

 

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