Zesty Quinoa Salad – Vegan

Learning to love quinoa

On my way to becoming vegan I discovered quinoa-the-superfood. It turns out, this grain is a perfect protein, containing all nine essential amino acids. It’s a powerhouse all around. The little glitch I have – for some reason I have not fallen in love with it, taste-wise. I don’t care of the mild bitter taste. But I am determined to fall in love with quinoa. As such, exciting quinoa recipes are welcome!

Zesty Quinoa Salad

I love my veggies. In fact, I crave them. So a good, cooked, hearty salad is right up my alley! Plus, I love cilantro and green onions. And I thought we will love this recipe. We did.

The first time, for some reason, I thought the recipe called for corn. The slightly sweet corn taste was an awesome addition to the recipe. The 2nd time around, I had no corn in the freezer and no time to run to the store. So I added kidney beans instead. Still good, but I think next time I will revert to my lucky mistake and add corn again. It makes the salad lighter (not as hearty), and I love the slight sweetness added to the meal.

The recipe

This is the recipe I originally followed (and don’t ask me how I decided it called for corn too!)

  • 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

Enjoy and if you cook this recipe, do share your pictures with us and let us know how do you like this zesty, hearty, super-healthy dish. Enjoy!


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