Santa Fe Quinoa Salad

Santa Fe Quinoa Salad
Photo by Stephanie Foley

Ingredients

  • 1 15-ounce can black beans
  • 1 3-ounce jar cocktail onions
  • 2 tablespoon(s) fresh lime juice
  • 1 teaspoon(s) cumin seeds
  • 1.5 cup(s) water
  • 0.75 cup(s) quinoa
  • Kosher salt
  • + 4 more ingredients
    • Freshly ground pepper
    • 0.5 cup(s) finely chopped cilantro
    • 1 small red bell pepper
    • 6 tablespoon(s) vegetable oil

In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet; refrigerate for about 20 minutes. Meanwhile, in a small skillet, toast the cumin seeds over high...

View full recipe at Food & Wine

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