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Zesty Quinoa Salad Recipe

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This recipe for Zesty Quinoa Salad, by , is from The Neitzke Family Cookbook Project, 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!

Contributor:  
Contributor:  
Diane Neitzke

Category:
Category:

Ingredients:  
Ingredients:  
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:
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 teaspoon salt, and red pepper flakes together in a bowl.

Combine quinoa, tomatoes, black beans, and scallions together in a separate bowl. Pour dressing over the quinoa mixture; toss to coat. Stir in cilantro; season to taste with salt and black pepper. Serve immediately or chill in the refrigerator.

Personal Notes:
Personal Notes:
Great for hiking and canoeing lunch

 

 

 

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