Most amazin quinoa recipe

I tried this earlier this year just out of curiosity about quinoa. It is simply delicious. I have made it a few times since. The lime+olive oil and cumin along with the cherry tomatoes and black beans make this an amazing dish. It tastes very fresh. Chill it and let the flavors blend. Use a good quality cherry tomato. From your garden is the best, but I use Nature Sweet brand Cherubs, and they are really good (right now they are a little small, but still very tasty. I just made this batch (double batch).

Attachment 5754

Attachment 5755

RECIPE

I tend to increase the lime juice a little and decrease the cumin (for 12 servings I use 1 Tbsp instead of 1 Tbsp+1 tsp). I then add extra olive oil as I mix the salad.

Ingredients:

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

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, 10 to 15 minutes. Set aside to cool.

2. Whisk olive oil, lime juice, cumin, 1 teaspoon salt, 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.

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, 10 to 15 minutes. Set aside to cool.
2.	Whisk olive oil, lime juice, cumin, 1 teaspoon salt, 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.