Zesty Quinoa Salada

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If you’re like me, you are always on the lookout for a new salad, especially in summer. I tried a version of this quinoa salad recently and have tweaked it for my own tastes. I’m sure you can adjust it accordingly too, but it’s a refreshing healthy salad that is sure to be a hit with your guests.

Zesty Quinoa Salad

Ingredients  (makes 6 servings)

  • 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
  • 1 cup kernel corn
  • 1 carrot – thinly sliced
  • 1 cup snap peas (cut into halves or thirds) – can also use cucumber
  • 5 green onions, finely chopped
  • 1/4 cup chopped fresh cilantro
  • salt and ground black pepper to taste

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, corn, carrots, 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.

 Enjoy – wishing you a fabulous summer!

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