Quinoa Zesty Cilantro Lime Salad

Ingredients:

1 cup quiona
2 cups water
1/8 cup oil (you can have 1/4 cup, but I'm cutting way back on oil)
Juice from 1 1/2 limes
2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. red pepper flakes (I didn't use them.  I don't do hot and spicy)
1 1/2 cup halved cherry tomatoes
1 15 oz can black beans drained and rinsed
5 green onions, finely chopped
1/4 cup chopped fresh cilantro
1 avocado, chopped
salt and ground pepper to taste

Instructions:

Bring quinoa and water to boil in a a saucepan.  Reduce heat to medium-low, cover and simmer until quinoa is tender and water has been absorbed, 10-15 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 uinoa mixture:  toss to coat.  Stir in cilantro and avocado:  season with salt and black pepper.  Serve immediately or chill in refrigerator.

At the time I took the photo I hadn't added the avocados because I was serving it later.


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