Description
Bobby Flay’s quinoa salad blends Mediterranean flavors with fresh ingredients. Crisp vegetables and tangy herbs combine seamlessly, offering you a refreshing and nutritious dish perfect for summer meals.
Ingredients
Scale
- 1 cup quinoa
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 ½ cups cherry tomatoes, halved
- 2 cups water
- ¼ cup extra-virgin olive oil
- 5 green onions, finely chopped
- ¼ cup fresh cilantro, chopped
- 2 limes, juiced
- 2 tsps ground cumin
- 1 tsp salt
- ½ tsp red pepper flakes, or more to taste
- Salt and ground black pepper to taste
Instructions
- Quinoa Preparation: Combine quinoa and water in a saucepan, bringing to a vigorous boil over high heat. Reduce to medium-low, cover, and simmer for 12-14 minutes until liquid is absorbed and quinoa reaches a tender consistency with a slight al dente texture.
- Quinoa Resting: Allow quinoa to rest uncovered for 5 minutes, enabling moisture redistribution and natural grain fluffing.
- Vinaigrette Creation: Whisk cumin, kosher salt, red pepper flakes, extra virgin olive oil, and lime juice in a small bowl until ingredients form a harmonious, emulsified dressing.
- Salad Assembly: Blend cooled quinoa with diced tomatoes, drained black beans, and green onions in a large serving bowl, creating a vibrant and colorful mixture.
- Dressing and Finishing: Drizzle prepared vinaigrette over the quinoa blend, gently tossing to ensure comprehensive coating. Garnish with chopped parsley, then season with additional black pepper and salt to enhance the flavor profile.
- Serving: Present immediately at room temperature or refrigerate for 30 minutes to intensify flavor complexity and provide a refreshing culinary experience.
Notes
- Perfectly Cook Quinoa: Simmer exactly 12-14 minutes for ideal texture, ensuring grains are tender with a slight bite without becoming mushy.
- Vinaigrette Emulsification: Whisk ingredients vigorously to create a smooth, well-blended dressing that coats ingredients evenly and maximizes flavor distribution.
- Resting Technique: Allow quinoa to rest uncovered for 5 minutes after cooking, helping grains absorb remaining moisture and develop a light, fluffy consistency.
- Flavor Enhancement: Chill salad for 30 minutes before serving to allow ingredients to marinate and develop deeper, more complex taste profiles.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg