(MEATLESS MONDAYS/VEGAN RECIPES) Quinoa is all the rage in the vegan world right now, and countless chefs are using the grain-like crop in very creative and innovative ways. This zesty quinoa salad is the perfect mix of cherry tomatoes, black beans, quinoa, cumin, and red pepper flakes. So, kickoff your summer with a bang, and try this scrumptious recipe today! — Global Animal
Zesty Quinoa Salad
Yield: 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
5 green onions, finely chopped
1/4 cup chopped fresh cilantro
salt and ground black pepper to taste
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.
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.
Recipe Courtesy: scrumdiddly
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