Description
Bobby Flay’s quinoa salad brings Mediterranean flavors to life with zesty herbs and fresh ingredients. Crisp vegetables and tangy dressing create a light, refreshing dish you’ll crave for lunch or as a satisfying side.
Ingredients
Scale
Main Ingredients:
- 1 cup quinoa
- 1 (15 ounces / 425 grams) can black beans, drained and rinsed
- 1 ½ cups halved cherry tomatoes
Vegetables and Herbs:
- 5 green onions, finely chopped
- ¼ cup chopped fresh cilantro
Liquids and Seasonings:
- 2 cups water
- ¼ cup extra-virgin olive oil
- 2 limes, juiced
- 2 teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon red pepper flakes, or more to taste
- Salt and ground black pepper to taste
Instructions
- Heat water and quinoa in a saucepan, bringing the mixture to a rolling boil over high heat. Reduce temperature to medium-low, cover the pot, and simmer for 12 to 14 minutes until quinoa absorbs all liquid and becomes tender with a slight bite.
- Remove quinoa from heat and let it rest, uncovered, for 5 minutes to allow moisture to redistribute and grains to fluff naturally.
- Prepare the zesty vinaigrette by whisking together ground cumin, kosher salt, crushed red pepper flakes, extra virgin olive oil, and freshly squeezed lime juice in a small mixing bowl until ingredients are fully emulsified.
- In a large serving bowl, combine the cooled quinoa, diced ripe tomatoes, well-drained black beans, and thinly sliced green onions.
- Pour the prepared vinaigrette over the quinoa mixture, gently tossing to ensure every ingredient is evenly coated with the vibrant dressing.
- Sprinkle freshly chopped parsley across the salad, then season with additional black pepper and salt to taste.
- Serve immediately at room temperature or chill in the refrigerator for 30 minutes to enhance flavor melding and provide a refreshing side dish.
Notes
- Thoroughly rinsing quinoa eliminates its naturally occurring saponin coating, which can create an unpleasant bitter taste during preparation.
- Customize heat levels by carefully controlling red pepper flake amounts, allowing each cook to match their personal spice tolerance.
- Carefully introduce lime juice incrementally to maintain perfect tanginess without overwhelming the delicate flavor profile of the salad.
- Achieve ideal moisture balance by slowly adding olive oil and lime juice, tasting repeatedly to create a harmonious texture.
- Elevate the basic recipe by incorporating creative mix-ins like creamy avocado, smoky grilled corn, or vibrant bell peppers for a personalized twist.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg