Zesty Quinoa Salad

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Zesty Quinoa Salad

Prep 20 m

Cook 10 m

Ready In 30 m

6 Servings

270 Calories


"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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  1. 1 cup quinoa

  2. 2 cups water

  3. 1/4 cup extra-virgin olive oil

  4. 2 limes, juiced

  5. 2 teaspoons ground cumin

  6. 1 teaspoon salt

  7. 1/2 teaspoon red pepper flakes, or more to taste

  8. 1 1/2 cups halved cherry tomatoes

  9. 1 (15 ounce) can black beans, drained and rinsed

  10. 5 green onions, finely chopped

  11. 1/4 cup chopped fresh cilantro

  12. salt and ground black pepper to taste


  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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