
ZESTY QUINOA SALAD

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