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A very light and citrusy, enjoy the lime juice and cilantro as it gives a refreshing kick, while the quinoa and black beans provide tasty earthy protein.


Prep 20m Cook 10m




  • 1 cup quinoa

  • 2 cups water

  • 1/4 cup extra-virgin olive oil

  • 2 limes, juices

  • 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




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 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.

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