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Quinoa & Veggie Salad Recipe

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This recipe for Quinoa & Veggie Salad is from Recipes from the Dahl House, 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 cup quinoa, thoroughly rinsed
2 cups water
3-4 ounces spinach, stems removed and coarsely chopped
1 can (15 ounces) corn, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 cup cherry tomatoes, halved
5-6 green onions, chopped
1/4 cup cilantro, finely chopped
Salt and Pepper, to taste
2 large limes, juiced
4 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
Directions:
Directions:
1. Follow package instructions to cook the quinoa. Transfer to a large bowl and aside to cool completely.

2. To the bowl with the cooled quinoa, add the chopped spinach, rinsed corn, rinsed black beans, cherry tomatoes, chopped green onions, and finely chopped cilantro.

3. Toss together

4. In a small bowl, whisk together the lime juice, olive oil, about 1 teaspoon salt, 1/4 teaspoon pepper, ground cumin, and red pepper flakes. Pour over the salad and toss to coat.*

5. Store leftovers in the fridge in an airtight container.

*Only add dressing to what you plan on eating in the same day. Unfortunately, this salad doesn't sit super well with the dressing. If you are planning to have leftovers, toss only what you'll be eating on day 1 with the dressing. Other than that, this salad can store in the fridge for up to 3 days.
Personal Notes:
Personal Notes:
This is really good as a main course, or can be used for a hearty side.
***My family really enjoys this with our Baked Tilapia.

 

 

 

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