Zesty Quinoa Salad
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!
Servings per recipe: 6
Calories per serving: 270
Preparation time: 20m
Total cooking time: 30m
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1/4 cup extra-virgin olive oil
- 2 limes, juiced
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes, or more to taste
- 1 1/2 cups halved cherry tomatoes
- 1 (15 ounce) can black beans, drained and rinsed
- 5 green onions, finely chopped
- 1/4 cup chopped fresh cilantro
- salt and ground black pepper to taste
Directions:
- 1 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.
- 2 Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
- 3 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.
Nutrion facts:
| Total Fat | 11.5g | 18% |
| Saturated Fat | 1.0g | |
| Cholesterol | 0mg | |
| Sodium | 675mg | 27% |
| Potassium | 403mg | 11% |
| Total Carbohydrates | 33.8g | 11% |
| Dietary Fiber | 8.4g | 34% |
| Protein | 8.9g | 18% |
| Sugars | 2g | |
| Vitamin A | 751IU | |
| Vitamin C | 15mg | |
| Calcium | 51mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 2mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 37mg | |
| Folate | 61mcg |
