CILANTRO LIME QUINOA SALAD
Active Time: 15 Minutes
Total Time: 25
4 – 6 servings
- FRENCH PANTRY EVOO
- FRENCH PANTRY Sel Gris Salt
- FRENCH PANTRY Pep Rally Peppermill
- Medium Round Mold
- Heat Resistant Spatula
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Ingredients
1 cup Quinoa, rinsed in a fine mesh sieve
2 cups water
¼ FRENCH PANTRY Extra Virgin Olive Oil Juice from 1 ½ limes
2 teaspoons ground cumin
1 ½ teaspoon FRENCH PANTRY Sel Gris Salt, divided
½ teaspoon red pepper flakes (or more to taste) 1 ½ cups cherry tomatoes, halved
1 (15 ounce) can black beans, drained and rinsed 5 green onions, finely chopped
¼ cup chopped fresh cilantro 1 avocado, chopped
FRENCH PANTRY Pep Rally Peppermill pepper of choice, to taste
Instructions
- Place Medium Round Mold on a microwave-safe plate. Add quinoa and water. Microwave uncovered for 10-12 minutes or until all water is absorbed. Set aside to cool.
- Juice lime with Citrus Press. 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 the mixing bowl. Pour dressing over the quinoa mixture. Using the Heat Resistant Spatula, stir to coat.
- Place cilantro in the Eco Chop and pull 2-3 times. Gently stir in cilantro and avocados to combine the ingredients. Season with remaining salt and pepper to taste. Serve immediately or chill in the refrigerator.
bon TIP: Add grilled chicken or shrimp for a complete meal. Add cooked corn from the cob for a sweet and spicy variation.
Enjoy from our bon COOK kitchen to yours!
