Zesty Quinoa Salad

This quinoa salad is a great summertime recipe (or anytime you want to feel like it's summertime). Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you're not vegan, add even more protein by adding chunks of chicken or turkey. This salad tastes great right away and even better the next day when all the flavors have had the chance to marry.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 270 Calories

Ingredients

• 1 teaspoon salt
• 2 cups water
• ¼ cup chopped fresh cilantro
• salt and ground black pepper to taste
• 2 teaspoons ground cumin
• 2 limes, juiced
• 1 (15 ounce) can black beans, drained and rinsed
• 1 ½ cups halved cherry tomatoes
• 1 cup quinoa
• ¼ cup extra-virgin olive oil
• ½ teaspoon red pepper flakes, or more to taste
• 5 green onions, finely chopped

Recipe Instructions

Step 1

Bring water and quinoa 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.

Step 2

Meanwhile, whisk olive oil, lime juice, cumin, salt, and red pepper flakes together in a small bowl.

Step 3

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