Zesty Quinoa Salad
1 cup quinoa
2 cups water
1/4 cup olive oil
2 limes, juiced
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 1/2 cups cherry tomatoes, halved
1 can (15 oz.) black beans, rinsed and drained
5 green onions, finely chopped
1/4 cup cilantro, chopped
Bring quinoa and water to boil in a saucepan.
Cover and reduce heat to low.
Simmer until all the water has been absorbed, 10-15 minutes.
Set aside to cool.
Whisk olive oil, lime juice, cumin, salt, and red pepper flakes in a bowl.
Mix quinoa, tomatoes, black beans, and green onions in a bowl.
Pour dressing over quinoa mixture and mix together.
Stir in cilantro.
Some people like to eat this immediately.
I prefer to make it a day ahead to allow it to cool completely and absorb all the flavor.
1 cup quinoa
2 cups water
1/4 cup olive oil
2 limes, juiced
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 1/2 cups cherry tomatoes, halved
1 can (15 oz.) black beans, rinsed and drained
5 green onions, finely chopped
1/4 cup cilantro, chopped
Bring quinoa and water to boil in a saucepan.
Cover and reduce heat to low.
Simmer until all the water has been absorbed, 10-15 minutes.
Set aside to cool.
Whisk olive oil, lime juice, cumin, salt, and red pepper flakes in a bowl.
Mix quinoa, tomatoes, black beans, and green onions in a bowl.
Pour dressing over quinoa mixture and mix together.
Stir in cilantro.
Some people like to eat this immediately.
I prefer to make it a day ahead to allow it to cool completely and absorb all the flavor.