Mandy’s Zesty Quinoa Salad
1 cup quinoa 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
1 ½ cups halved cherry tomatoes
1 (15 ounce) can black beans, drained and rinsed
5 green onions, finely chopped
¼ cup chopped fresh cilantro
salt and ground black pepper to taste
Feta cheese crumbles
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.
Whisk olive oil, lime juice, cumin, 1 teaspoon salt and red pepper flakes together in a bowl.
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. Add feta cheese to taste. Serve immediately or chill in refrigerator.