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- 1 cup quinoa, thoroughly rinsed - 2 cups water or vegetable broth - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1 can black beans, rinsed and drained - 1/2 cup red bell pepper, diced - 1/4 cup red onion, chopped - 1/2 cup corn - 1/4 cup fresh cilantro, chopped - Juice of 2 limes - 3 tablespoons extra virgin olive oil - 1 teaspoon ground cumin - Salt and black pepper to taste - Additional herbs (e.g., parsley, mint) - Sliced avocado for creaminess - Diced jalapeño for spice Cilantro lime quinoa salad is bright and fresh. I love how the flavors come together. This dish uses simple and healthy ingredients. Each one adds a unique taste and texture. Let’s look at the main ingredients first. Quinoa is the star here. It is a great source of protein and fiber. Rinsing the quinoa helps remove its bitter coating. This step is key to making it taste great. Next, we add water or vegetable broth. Using broth gives the quinoa a deeper flavor. The cherry tomatoes bring a sweet burst. Their vibrant color adds a nice touch. Cucumbers add a crunchy texture. They also keep the salad light. Black beans give it a boost of protein. They make the salad filling, too. The red bell pepper adds a hint of sweetness. Chopped red onion gives a sharp bite. The corn adds sweetness and pops of color. Fresh cilantro ties all the flavors together. For the dressing, we use lime juice and olive oil. Lime juice adds brightness, while olive oil gives richness. Ground cumin adds warmth and depth. A pinch of salt and black pepper rounds everything out. You can customize the salad with optional ingredients. Fresh herbs like parsley or mint can add new flavors. For creaminess, avocado is a perfect choice. If you like spice, diced jalapeño can kick it up a notch. Gather these ingredients before you start. They will make your salad a fresh and tasty delight! {{ingredient_image_2}} 1. In a medium pot, combine 1 cup quinoa and 2 cups water or vegetable broth. This gives flavor. 2. Bring this mix to a boil over medium-high heat. Watch it closely. 3. Once it boils, lower the heat to a gentle simmer. Cover the pot and cook for 15 minutes. The quinoa will absorb the liquid. 4. Remove the pot from heat and let it rest for a few minutes. This helps it finish cooking. 5. Use a fork to fluff the quinoa. Set it aside to cool. 1. Chop 1 cup cherry tomatoes into halves. 2. Dice 1 cup cucumber into small cubes. 3. Rinse and drain 1 can black beans and 1/2 cup corn. 4. Finely dice 1/2 cup red bell pepper and 1/4 cup red onion. 5. Coarsely chop 1/4 cup fresh cilantro. 1. In a large bowl, combine the cooled quinoa with the chopped vegetables, beans, corn, and cilantro. 2. In a smaller bowl, whisk together the juice of 2 fresh limes, 3 tablespoons olive oil, 1 teaspoon ground cumin, and salt and pepper. 3. Drizzle this dressing over the salad. Toss gently to coat all the ingredients. 4. Taste the salad and adjust the seasoning if needed. 5. For the best flavor, let the salad rest for at least 10 minutes before serving. This helps the flavors blend. Rinsing quinoa is a must. This step removes bitter saponins. If you skip this, your salad may taste off. Rinse it under cold water for a few minutes. You can toast quinoa for extra flavor. Heat a pan over medium heat. Add the rinsed quinoa and stir often. Toast for about five minutes until it’s fragrant. This adds a nutty taste that makes your salad stand out. Choose a shallow bowl for serving. This lets the colors show off. You can layer the salad for a beautiful look. Garnish with lime wedges and sprigs of cilantro. This adds freshness and a pop of color. It makes the dish more inviting. Letting the salad marinate boosts the flavor. Cover the salad and chill it for at least 10 minutes. The longer it sits, the better it tastes. Feel free to add spices. A pinch of chili powder or garlic powder works well. You can also try different dressings for more variety. Pro Tips Rinse Your Quinoa: Thoroughly rinsing quinoa before cooking removes its natural coating, called saponin, which can make it taste bitter or soapy. Chill for Flavor: Allowing the salad to rest in the refrigerator for at least 30 minutes enhances the flavors as the ingredients have time to meld together. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever is in season to make this salad your own. Use Fresh Lime Juice: Using freshly squeezed lime juice instead of bottled will give your dressing a brighter, more vibrant flavor. {{image_4}} You can easily add protein to your cilantro lime quinoa salad. Grilled chicken is a great option. It adds a nice smoky flavor that pairs well with the fresh salad. Shrimp is another excellent choice. It cooks quickly and adds a touch of sweetness. For those who prefer a plant-based option, tofu works perfectly. It soaks up all the flavors and gives you a good protein boost. If you want to switch things up, consider using farro or bulgur instead of quinoa. Both grains have a chewy texture and are very nutritious. Farro has a nutty taste that enhances the salad. Bulgur cooks faster and adds a lightness to the dish. You can create a quinoa salad with a different base, making it versatile for any meal. You can also change the flavor profile of your salad. For a southwest twist, add chipotle seasoning. It brings a nice warmth and depth to the dish. If you prefer a Mediterranean vibe, toss in some feta cheese. The creamy, salty cheese complements the fresh veggies beautifully. Experimenting with flavors keeps the salad exciting and fresh! To keep your cilantro lime quinoa salad fresh, place it in a sealed container. Glass or plastic containers work well. Make sure the lid is tight to prevent air from getting in. Store the salad in the fridge. It will last about three to five days. If you notice any odd smells or changes in color, it’s best to throw it away. You can freeze your quinoa salad, but some parts work better than others. The quinoa freezes well, but fresh veggies may not taste good after freezing. If you want to freeze it, remove fresh ingredients like tomatoes, cucumber, and cilantro first. You can add them back later when you're ready to eat. To thaw, place the salad in the fridge overnight. This keeps it safe and helps maintain its taste. Each ingredient in your salad has a different shelf life: - Quinoa: Cooked quinoa lasts about 4-5 days. - Cherry tomatoes: Best used within 2-3 days after cutting. - Cucumber: Use within 2-3 days for the best crunch. - Black beans: Last up to 4-5 days if rinsed well. - Red bell pepper: Stays fresh for 3-4 days after chopping. - Red onion: Good for about 3-4 days after cutting. - Corn: Fresh corn lasts 3-5 days; canned corn lasts longer. - Cilantro: Best used within 1-2 days of chopping. Watch for signs of spoilage such as bad smells, slimy textures, or discoloration. If you see these, it’s time to discard the ingredient. Cilantro lime quinoa salad stays fresh for about 3 to 5 days in the fridge. Store it in an airtight container. This helps keep the flavors vibrant and the ingredients crisp. After a few days, the salad may lose its crunch, but it will still taste good. Yes, you can make this salad ahead of time. Prepare the quinoa and chop the veggies a day in advance. Mix everything together just before serving to keep the ingredients fresh. You can also store the dressing separately. This way, the salad won't get soggy. Quinoa is a superfood packed with nutrients. It is high in protein and contains all nine essential amino acids. Quinoa is also rich in fiber, which helps digestion. It is gluten-free and has a low glycemic index, making it great for blood sugar control. Eating quinoa can support heart health and provide long-lasting energy. You can use dried herbs, but fresh herbs give the best flavor. Dried herbs are stronger, so use less. A good rule is to use one-third of the amount of dried herbs compared to fresh. If you only have dried, add them to the dressing before mixing it in. This allows their flavors to bloom. Cilantro lime quinoa salad is a tasty, healthy choice. It combines fresh veggies and quinoa. You can customize it with proteins or extra herbs for more flavor. Proper storage keeps leftovers fresh and tasty. With easy steps, anyone can make this delicious dish at home. I hope you enjoy creating your version!

Cilantro Lime Quinoa Salad

A refreshing and nutritious salad featuring quinoa, black beans, and fresh vegetables, dressed with a zesty lime vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups water or vegetable broth
  • 1 cup cherry tomatoes, neatly halved
  • 1 cup cucumber, diced into small cubes
  • 1 can black beans, rinsed and thoroughly drained
  • 0.5 cup red bell pepper, diced finely
  • 0.25 cup red onion, finely chopped
  • 0.5 cup corn
  • 0.25 cup fresh cilantro, coarsely chopped
  • 2 limes Juice of fresh limes
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • to taste Salt and black pepper

Instructions
 

  • In a medium saucepot, combine the rinsed quinoa with the water or vegetable broth. Bring the mixture to a vigorous boil over medium-high heat.
  • Once the boiling point is reached, lower the heat to a gentle simmer, cover the pot, and allow it to cook undisturbed for approximately 15 minutes, or until the quinoa has fully absorbed the liquid and has become fluffy.
  • Remove the pot from heat and let it rest for a few minutes to finish cooking through. Use a fork to fluff the quinoa, then set it aside to cool to room temperature.
  • In a large mixing bowl, combine the cooled quinoa with the halved cherry tomatoes, diced cucumber, rinsed black beans, finely diced red bell pepper, finely chopped red onion, corn, and freshly chopped cilantro.
  • In a smaller bowl, whisk together the freshly squeezed lime juice, olive oil, ground cumin, and a pinch of salt and black pepper until the dressing is well blended.
  • Drizzle the freshly made dressing over the quinoa salad and gently toss all the ingredients together until evenly coated.
  • Taste the salad and adjust the seasoning with additional salt and pepper as desired.
  • For the best flavor, let the salad rest for at least 10 minutes prior to serving, allowing the ingredients to blend beautifully.

Notes

For the best flavor, let the salad rest for at least 10 minutes prior to serving.
Keyword healthy, quinoa, salad, vegan