Zesty quinoa salad

0 likes 0 comments Recipe by Karyn Johnson

Ingredients

1 1/4 cup quinoa
2 tbsp olive oil
2 cups water
1/4 cup extra virgin olive oil
3 limes, juiced
2 tsp ground cumin
1 tsp salt
1/2 tsp red pepper flakes
2 tbsp red wine vinegar
1 tsp sugar
1 tsp oregano
2 cloves garlic, crushed
1 1/2 cups halved cherry tomatoes
1 15oz can black beans, drained and rinsed
5 green onions, finely chopped
1 fresh jalapeño, diced
Red and orange pepper, diced
1 cup corn
Sliced olives
1/4 cup chopped fresh cilantro
Salt and ground pepper, to taste

Easy

Directions

1. Toast quinoa in olive oil over medium high-heat for a few minutes, add water, bring to a boil. Reduce heat to medium-low, cover and simmer until quinoa is tender and water is absorbed, about 10 minutes. Set aside to cool.

2. Whisk together next 9 ingredients to make dressing.

3. Combine quinoa and vegetables in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and pepper. Serve immediately or chill in refrigerator.

starters December 30, 2015 02:08