Linda Cannon's Zesty Quinoa Salad

10:58 AM, Jun 10, 2013   |    comments
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Linda Cannon joined Suzanne Lawler in the 13WMAZ kitchen for some delicious recipes, including this one for her "zesty" quinoa salad. 

PS - It's pronounced "keen-wah."

ZESTY QUINOA SALAD

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
1/2 teaspoon Nature's Seasoning

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.


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