Chattanooga Now Zesty Quinoa Salad

Chattanooga Now Zesty Quinoa Salad

June 30th, 2013 by Mary Beth Torgerson in Get Out - Bestmonth

If you need some motivation to eat healthier this month, look no further than your calendar. The Food and Agriculture Organization of the United Nations has officially declared that the year 2013 be recognized as "The International Year of the Quinoa." Take a cue from the UN and celebrate along with them with this refreshing quinoa and kale salad full of vitamins and nutrients...and deliciousness.

Zesty Quinoa Salad

Zesty Quinoa Salad


¦ 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

¦ 11/2 cups halved cherry tomatoes

¦ 1 (15-ounce) can black beans, drained and rinsed

¦ 5 green onions, finely chopped

¦ 1/4 cup chopped fresh cilantro

¦ 1 cup kale, sliced

¦ Salt and ground black pepper to taste


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.

Bring water to a boil in another large saucepan; cook kale in boiling water until just tender, 2 to 3 minutes. Drain.

Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.

Combine quinoa, kale, 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.

Prep: 20 minutes

Cook: 10 minutes

Yield: 6 servings