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Santa Fe Quinoa Salad

June 4, 2014

Temperatures are going up and besides wearing lighter clothes, like our Breeze Dress Set, you are probably looking for light, fresh foods, too! Enjoy a hearty, fresh lunch with this quinoa salad recipe.



TOTAL TIME: 37 minutes



3/4 cup quinoa (about 5 ounces)

1 1/2 cups water

Kosher salt

1 teaspoon cumin seeds

2 tablespoons fresh lime juice

6 tablespoons vegetable oil

Freshly ground pepper

One 15-ounce can black beans, rinsed

1 small red bell pepper, finely diced

1/2 cup finely chopped cilantro

One 3-ounce jar cocktail onions, drained and finely chopped



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 heat, shaking the pan until fragrant, about 2 minutes; transfer to a blender. Add the lime juice and oil and blend. Season with salt and pepper.

Pour the dressing into a bowl and add the black beans, bell pepper, cilantro, and cocktail onions. Scrape the quinoa into the bowl, season with salt and pepper and serve.

How else do you add quinoa to your diet? Let us know in the comments below.