Recipe by 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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extra-virgin olive oil
red pepper flakes, or more to taste
1 1/2 cups
halved cherry tomatoes
1 (15 ounce) can
black beans, drained and rinsed
green onions, finely chopped
chopped fresh cilantro
salt and ground black pepper to taste
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 very tasty!!
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 citrus in half. Also, I'm not sure the 1/4 cup of oil was worth the added calories. I may cut that by 1/2 as well.
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 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 crushed red peppers. Then I added diced avocado. This will become a regular dish in my house for sure!
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 can of black beans and a can of garbanzo beans, used fresh tomatoes vs. canned, and added cucumbers, fresh minced garlic, and a little honey. I would caution folks to cook the quinoa al dente lest the salad becomes mushy.
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 sodium this way) along with garbanzo beans (chickpeas) and edamame. I used 3/4 cup each black and garbanzo beans and 1/2 cup edamame.
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.
I added about a cup of fresh white corn (2 ears).
I topped the dish with diced avocado.
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 (to remove the excess liquid) and cooled it in a mesh colander. Used a combination of red and white Quinoa, sundried tomatoes to taste instead of fresh and reduced the salt to 1/2 teaspoon. Perfect! Delicious fresh made and delicious after it's been chilled. This salad is "company" worthy and one I know I'll be enjoying often on its own or as a side when grilling. Thanks scrumdiddly for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Zesty Quinoa Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 104
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