This quinoa salad is easy to make for a great summer meal. 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 make it hearty and filling.
Ingredients
- water: 2 cups
- quinoa: 1 cup
- extra-virgin olive oil: 0.25 cup
- limes: 2 piece (juiced)
- ground cumin: 2 tsp
- salt: 1 tsp
- red pepper flakes: 0.5 tsp (to taste)
- ½ cups halved cherry tomatoes: 1 piece
- black beans: 1 can (15 ounce can, drained and rinsed)
- green onions: 5 piece (chopped)
- fresh cilantro: 0.25 cup (chopped)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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. Dotdash Meredith Food Studios
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Meanwhile, whisk olive oil, lime juice, cumin, salt, and red pepper flakes together in a small bowl. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Serve immediately or chill in the refrigerator. DOTDASH MEREDITH FOOD STUDIOS
