Rating: 5 stars
1490 Ratings
  • 5 star values: 1249
  • 4 star values: 189
  • 3 star values: 33
  • 2 star values: 13
  • 1 star values: 6

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!

Recipe Summary

cook:
10 mins
total:
30 mins
prep:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

270 calories; protein 8.9g; carbohydrates 33.8g; fat 11.5g; sodium 674.5mg. Full Nutrition
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