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My review
Zesty Quinoa Salad
scrumdiddly
"This bright and colorful 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. Yum!"
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Ingredients
30 m servings 270 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Note:
- This salad tastes great right away, and even better the next day when all the flavors have had the chance to marry. Enjoy!
- You can also steam the quinoa instead of boiling if desired.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 270 calories; 11.5 g fat; 33.8 g carbohydrates; 8.9 g protein; 0 mg cholesterol; 675 mg sodium. Full nutrition
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Reviews
Read all reviews 7861058 Ratings
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Most helpful positive review
10/18/2012
Wow! This was outstanding! I only used one tsp. of cumin, but followed the rest faithfully. I also served it warm because I tried it on a fall evening. Can't wait to taste it cold. Very ver...
Most helpful critical review
11/10/2012
I was a little disappointed based on the other reviews here. I thought this was way too salty, and the citrus from the limes was overpowering. If I make it again, I'd likely cut the salt and c...
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11/10/2012
I was a little disappointed based on the other reviews here. I thought this was way too salty, and the citrus from the limes was overpowering. If I make it again, I'd likely cut the salt and c...
10/18/2012
Wow! This was outstanding! I only used one tsp. of cumin, but followed the rest faithfully. I also served it warm because I tried it on a fall evening. Can't wait to taste it cold. Very ver...
5/22/2013
Here are the changes i recommend: I first toasted the quinoa for about 10 minutes with a little olive oil. I also upped the quinoa to 1.25 cups (but same 2 cups water). I only used one lime. ...
10/12/2012
This is my absolute favorite quinoa recipe! I have been looking for one my whole family would eat and not only did they like this...they asked for seconds!
5/21/2013
This is a great recipe for summer parties. I'm sorry I followed some of the suggestions. I had no problem with the amount of lime juice, oil, or salt, but then I doubled the recipe, used a ca...
5/19/2013
This recipe was quick and easy and AMAZINGLY DELICIOUS! I made a couple changes to suit my taste... I cooked the Quinoa in vegetable broth, I used only 1/2 tsp salt and closer to 2 tsp of crus...
4/16/2013
Outstanding combination of flavors. I haven't been a Quinoa fan until this salad. I concluded I prefer Quinoa cooked a little on the al-dente side so I cooked it for 10 minutes and then strained...
4/5/2013
Loved everything about this dish. The lime juice, red pepper flakes, and cumin make an otherwise simple dish taste zesty and complex. Instead of canned black beans, I cooked my own (VERY low so...