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Zesty Quinoa Salad

The following recipe was provided courtesy of local blogger, Kristin, of Local Farm Mom.

When you want a salad that is not lettuce-based, this is a fresh perspective.

It goes with anything that comes off of the grill, like chicken, to create a delicious, well-balanced meal.

This zesty salad is also easy to make ahead for any gatherings. I guarantee you will come home with an empty bowl.

Zesty Quinoa Salad
Zesty Quinoa Salad
Cook time:
Prep time:
Total time:



  • 1 cup quinoa
  • 2 cups water
  • 1/4 cup extra virgin olive oil
  • 2 limes, juiced
  • 2 tsp. ground cumin
  • 1 tsp. salt
  • 1/2 tsp. red pepper flakes
  • 1 1/2 cups cherry tomatoes, halved
  • 1 15 oz. can black beans, drained and rinsed
  • 5 green onions, chopped
  • 1/4 cup fresh chopped cilantro
  • Salt and pepper, to taste


  1. Add water and quinoa to a pot.
  2. Bring to boil, then simmer for 10 – 15 minutes.
  3. Whisk olive oil, lime juice, cumin, salt and red pepper flakes together in a bowl.
  4. Stir in tomatoes and black beans with quinoa (we also add bell peppers).
  5. Mix in dressing ingredients with cilantro, salt and pepper.
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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