Zesty Quinoa Salad

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 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 675 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

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.

Reviews

Read all reviews 623
  1. 829 Ratings

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Most helpful positive review

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

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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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...

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...

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!

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...

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. ...

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...

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...

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...

Brought this to a Memorial Day celebration where no one had tried quinoa before. Everyone loved this salad! It's easy, refreshing and versatile. I followed the recipe with minor adjustments a...

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