Quinoa Salad Cups Recipe

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 6
• Skill Level: Easy

• 1 cup red quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels, fresh or canned
• 1 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• Juice of 2 limes
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Lime wedges for garnish

1. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water, and bring to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is tender and the water is absorbed. Set aside to cool.
2. In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, black beans, corn, and cilantro. Toss to mix evenly.
3. In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and pepper to create the vinaigrette.
4. Pour the vinaigrette over the quinoa mixture and stir to coat everything thoroughly.
5. Spoon the quinoa salad into small serving cups or a bento box, pressing down slightly to compact the salad.
6. Garnish each cup with additional cilantro and a lime wedge for an extra burst of freshness.

• For added flavor, roast the corn kernels until slightly charred before adding them to the salad.
• If you prefer a spicier kick, add a finely chopped jalapeño to the salad.
• This recipe can easily be doubled for larger gatherings or meal prepping.
• For a milder flavor, substitute parsley for cilantro.

Store leftover quinoa salad in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld and improve over time.

• If red quinoa is unavailable, use white or black quinoa instead.
• Swap out black beans with kidney beans or chickpeas for a different texture.
• Use lemon juice if limes are not in season.

These quinoa salad cups pair wonderfully with a refreshing iced green tea or a chilled lemonade. For a more substantial meal, serve them alongside grilled chicken or fish.