Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 6
INGREDIENTS:
1 cup quinoa
2 cups water
1/4 cup extra-virgin olive oil
1 1/2 limes, juiced
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes, or more to taste
1 1/2 cups halved cherry tomatoes
1/4 cup of green cucumber chopped
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
DIRECTIONS:
1. 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, about 15 minutes. Set aside to cool.
2. Whisk olive oil, lime juice, cumin, salt, black pepper and red pepper flakes together in a bowl.
3. 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, its even better the next day.
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
DIRECTIONS:
1. 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, about 15 minutes. Set aside to cool.
2. Whisk olive oil, lime juice, cumin, salt, black pepper and red pepper flakes together in a bowl.
3. 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, its even better the next day.
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