Zesty Quinoa Salad

quinoa 

You must try this recipe! One day, I needed to use the cilantro I had in the fridge. I found this recipe on the internet, and I’ve made it twice in the last couple of weeks.  It’s really tasty as a side dish warmed or chilled as a salad.  By the way, my husband likes it and that’s a real endorsement.  P.S. Our daughter, Lisa came over for breakfast this morning and I served this dish with bacon and eggs. YUMMY!

                                               Inca Indians          Quinoa is a grain that dates back to the Inca civilization in South America over 5,000 years ago. It contains more protein than any other grain, has no gluten and is easy to digest. It’s also quick and easy to prepare. Otherwise, I wouldn’t have tried it. 🙂

Zesty Quinoa Salad    (6 servings)      quinoa salad

  • 1 cup quinoa
  • 2 cups water
  • ¼ cup extra-virgin olive oil
  • 2 limes juiced
  • 2 tsps. ground cumin
  • 1 tsp. salt
  • ½ tsp. red pepper flakes
  • 1½  cups halved cherry tomatoes
  • 1 15 oz. can black beans, rinsed and drained
  • 5 green onions
  • ¼ cup chopped fresh cilantro
  • salt and ground pepper to taste
  1. Bring quinoa and water to a boil. 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 tsp. salt and pepper flakes in 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 to taste. Serve immediately or chill in fridge.
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Comments
4 Responses to “Zesty Quinoa Salad”
  1. Joanne says:

    Sounds yummy – and easy! I look forward to trying it, Liz!

    • Thanks for checking in, Joanne. Hope you enjoy the recipe. Exciting things going on with Christian Embassy. Wish we lived closer so we could pop in and catch up with everyone. Love to all, Liz

  2. Oh Liz, I LOVE QUINOA! I’m trying to get the hubs to try it, and this might be the right recipe. Thanks for sharing!

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