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Zesty Quinoa Salad

Zesty Quinoa SaladThis healthful vegan recipe is slightly adapted from one by the same name on   I follow it almost entirely, but changed the seasonings a bit.  I was searching specifically for a black bean/quinoa combo and found this.   It is astoundingly delicious! Everyone who tries this LOVES it!  When I first make it, we eat it warm.   Then we eat the leftovers cold from the fridge.  It is fantastic both ways, but I prefer the warm just a tad more.

This colorful salad can stand on its own as a main dish!  High in protein and nutrients, it has a nice little kick from red pepper, fresh lime juice, and fresh cilantro.  It is fresh, savory, citrusy, exhilarating, light (but satisfying), fragrant, and fun!

  • Yield: 6 servings
  • Prep: 15 min
  • Cook: 15 min
  • Ready in: 30 min


  • 1 cup quinoa
  • 2 cups water
  • 1/4 cup olive oil
  • 2 limes, juiced
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. red pepper flakes
  • 1 1/2 cups halved cherry tomatoes, or whole tomatoes chopped
  • 1 can (15 oz.) black beans, drained and rinsed in hot water (to warm them up)
  • 5 green onions, finely chopped
  • 1/4 cup chopped fresh cilantro
  • salt and ground black pepper to taste (I usually omit these)

Quinoa Salad ingredients



  1. Bring quinoa and water to a boil in a medium saucepan.  Reduce heat to medium low and simmer until water is absorbed (about 15 minutes).
  2. While the quinoa cooks, whisk olive oil, lime juice, cumin, salt, and red pepper flakes together in a small bowl.
  3. In a larger bowl, stir together quinoa, tomatoes, onions,black beans, and cilantro.  Pour dressing mix over the top and mix in evenly.  Add additional salt and pepper if desired.
  4. Serve immediately, while warm, or chill in refrigerator if you prefer it cold. Stores well in refrigerator.




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