Zesty Quinoa Salad

This is quickly becoming a family favorite!  Stacey found this and brought it to a couple get-togethers, and I took it to another family pot luck where it was a big hit.  We both used different veggies.  I would never use black beans, but did add chopped cucumbers and green peppers.  My red pepper flakes were much more potent than Stacey's.  I'll cut way back next time.  
You can find the recipe by searching for Zesty Quinoa Salad at All Recipes.com
Link:  m.allrecipes.com/recipe/229156/zesty-quinoa-salad/ 

 
Ingredients:

• 1 cup quinoa
• 2 cups water
• 1/4 cup extra-virgin olive oil


• 2 limes, juiced (or just one)
• 2 teaspoons ground cumin
• 1 teaspoon salt

• 1/2 teaspoon red pepper flakes, or more to taste
• 1 1/2 cups halved cherry tomatoes
• 1 (15 ounce) can black beans, drained and rinsed
• 5 green onions, finely chopped
• 1/4 cup chopped fresh cilantro
• salt and ground black pepper to taste  

Directions:
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.

1. Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
2. 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. Serve immediately or chill in refrigerator.