Zesty Quinoa Salad ~ Lime Vinaigrette



When I the served the Rosemary Ranch Chicken Kabobs the other night, I reserved some quinoa to make a salad later. Quinoa is a seed — a grain that is strangely related to both spinach and tumbleweeds! It’s considered to be a superfood. It is not only a complete protein, but it’s gluten-free and a great source of dietary fiber and calcium. This recipe (from allrecipes) also includes some of our favorite healthy ingredients. I allowed this salad to sit overnight in the refrigerator to allow the flavors to develop and to allow the salad to absorb the dressing.

(6 Servings)


2 cups cooked quinoa
2 1/2 Tablespoons Persian Lime olive oil
1-1/2 limes, juiced
1-1/4 teaspoons ground cumin
3/4 teaspoon salt
1/4 teaspoon red pepper flakes, to taste
1 cup halved cherry tomatoes
10 ounces black beans, drained & rinsed
3 green onions, finely chopped
3 tablespoons fresh cilantro, chopped
ground black pepper, to taste
1. Whisk olive oil, lime juice, cumin, salt, and red pepper flakes together in a bowl.
2. 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 black pepper. Serve immediately or chill in refrigerator.

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