Southwestern Quinoa Salad

I made this as a side for dinner one night and ended up eating it for lunch for the next 2 days.  It’s hands-down my absolute favorite way to prepare quinoa right now!  The flavors are still very summery, but hey, when it’s 80 degrees and October then I think it’s all right.

Everything about it tastes so fresh – and it keeps perfectly in the fridge!  It made a perfect quick lunch for me that week.  I’ve also made this with diced Roma tomatoes and I actually do prefer it that way.  I’m not a huge cherry tomato fan but they looked good in the store and I knew they would look pretty in the salad (great reason, right?).  And they do give that added burst of sweetness that goes really well with this salad.

I always seem to come back to my all time favorite flavor combinations – lime, cumin and cilantro.  If your lime is really juicy then you may want to add a little less than called for.  But if you add too much, another splash of olive oil should tone it down.  Just add to your taste.
Print
Southwestern Quinoa Salad

Serving Size: 6

1 cup quinoa
2 cups water
1/4 cup olive oil
Juice of 1 lime
2 teaspoons cumin
1 teaspoon salt
1 1/2 cups cherry tomatoes, halved
1 cup black beans, drained and rinsed
2 tablespoons red onion, diced
1/4 cup fresh cilantro, chopped
salt and pepper

Place the quinoa in a fine mesh strainer and rinse until the water runs clear. 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 and 1 teaspoon of salt in a small bowl. Combine quinoa, tomatoes, black beans and red onion together in a separate bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro, season to taste with salt and pepper. Serve at room temperature or chilled.


https://simplycleanandfitmom.com/2014/10/southwestern-quinoa-salad/