Zesty Quinoa Salad
Eggs, vegetables and rice tossed in chinese sauces literally give this fried rice the touch of restaurant style food.
Recipe Summary Zesty Quinoa Salad
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!
Ingredients | Egg Recipes For Lunch South Indian Style1 cup quinoa2 cups water¼ cup extra-virgin olive oil2 limes, juiced2 teaspoons ground cumin1 teaspoon salt½ teaspoon red pepper flakes, or more to taste1 ½ cups halved cherry tomatoes1 (15 ounce) can black beans, drained and rinsed5 green onions, finely chopped¼ cup chopped fresh cilantrosalt and ground black pepper to tasteDirectionsBring 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.Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.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.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.Info | Egg Recipes For Lunch South Indian Styleprep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
6
Yield:
6 servings
TAG : Zesty Quinoa SaladSalad, Grains, Quinoa Salad Recipes,