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- 1 cup quinoa - 2 cups water - 1 cup cherry tomatoes - 1 medium cucumber - 1 bell pepper (red or yellow) - 1/4 red onion - 1 ripe avocado - 1/2 cup fresh cilantro - 1/4 cup freshly squeezed lime juice - 2 tablespoons extra-virgin olive oil - 1 teaspoon honey or agave syrup (optional) - 1 teaspoon ground cumin - Salt and freshly ground black pepper The first part of this recipe focuses on fresh and vibrant ingredients. Quinoa serves as the base, bringing protein and texture. It's easy to cook and very versatile. Rinse it well to remove any bitterness. For the veggies, I love using cherry tomatoes, cucumber, and bell pepper. They add color and crunch. The red onion gives a nice bite, while the avocado adds creaminess. Lastly, cilantro brings that refreshing taste. It's full of flavor! For the dressing, I use lime juice and olive oil for a zesty touch. Honey or agave syrup can add a sweet note if you like. Ground cumin gives a warm, earthy flavor. Salt and pepper are key for balancing everything out. This combination of ingredients creates a salad that is not just good to eat but also pleasing to the eye. With each bite, you get a mix of textures and flavors. It’s a salad you will want to make again! {{ingredient_image_2}} To start, combine 1 cup of quinoa and 2 cups of water in a medium saucepan. This ratio ensures the quinoa cooks well. Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low. Cover the pan with a lid and let it simmer for 15 minutes. The quinoa will become fluffy and absorb all the water. When done, remove it from heat and let it cool for a few minutes. While the quinoa cools, prepare the dressing. In a bowl, whisk together 1/4 cup of freshly squeezed lime juice, 2 tablespoons of extra-virgin olive oil, and 1 teaspoon of honey or agave syrup if you want a hint of sweetness. Add 1 teaspoon of ground cumin, a pinch of salt, and freshly cracked black pepper. Mix until everything is well combined. This dressing will bring a zesty flavor to your salad. In a large mixing bowl, mix together the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, and diced avocado. Once you have your vegetable mix ready, add the cooled quinoa to the bowl. Pour the dressing over the top and gently toss the salad. Be careful not to mash the avocado. Finally, fold in 1/2 cup of finely chopped fresh cilantro. This adds a burst of fresh flavor. For the best taste, refrigerate the salad for about 30 minutes. This allows all the flavors to meld beautifully. - Rinse quinoa thoroughly to remove bitterness. This step makes your salad taste fresh. - Let quinoa cool before mixing. This prevents wilting the veggies and keeps them crisp. - Serve in a clear glass bowl for presentation. This highlights the vibrant colors of the ingredients. - Garnish with cilantro and lime wedges. This adds a bright touch and extra flavor. - Consider adding black beans or corn. These ingredients add texture and boost nutrition. - For spice, add diced jalapeños. This will make the salad exciting for those who love heat. Pro Tips Rinse the Quinoa: Always rinse quinoa before cooking to remove its natural coating, called saponin, which can give it a bitter taste. Cool the Quinoa: Let the quinoa cool completely before mixing it with the vegetables to prevent wilting and ensure a fresher taste. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever is in season to keep the salad fresh and exciting. Make Ahead: This salad can be made a day in advance; just add the avocado just before serving to keep it from browning. {{image_4}} If you want a vegan dish, just swap honey for agave syrup. Agave gives a sweet touch while keeping the salad plant-based. This small change helps everyone enjoy the flavors. You can add protein to make this salad heartier. Grilled chicken or shrimp works well. Chickpeas are a great choice for a vegan option. These ingredients boost nutrition and flavor, making it filling. Feel free to mix in seasonal fruits or vegetables. In summer, add fresh corn or diced mango for sweetness. In winter, try roasted butternut squash or pomegranate seeds. These additions keep the salad fresh and exciting all year long. To keep your cilantro lime quinoa salad fresh, store it in an airtight container. This will help keep moisture out and flavors in. Place the container in the fridge right after you prepare the salad. For the best taste, eat the salad within 2-3 days. The flavors will be bright and fresh during this time. After a few days, the veggies may lose crunch and flavor. I do not recommend freezing this salad. Freezing can change the texture of the veggies and the quinoa. Enjoy this salad fresh for the best taste experience. To make quinoa fluffy, rinse it well before cooking. This step removes bitterness and helps the grains separate. Use a fine mesh strainer and run cold water over the quinoa for a couple of minutes. After rinsing, cook it in a pot with water. Bring it to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. This method absorbs all the water and makes the quinoa light and fluffy. Yes, you can use other greens if you don’t like cilantro. Parsley is a great substitute that gives a fresh taste. Basil also works well for a different flavor twist. Each herb adds its own unique taste, so feel free to experiment. Quinoa is naturally gluten-free, making this salad a safe choice for those with gluten issues. Just ensure you check that all other ingredients, like the dressing, are gluten-free as well. This way, you can enjoy a tasty and safe meal. Absolutely! You can prepare the salad a day in advance. Just keep the dressing separate until you are ready to serve. This keeps the salad fresh and crunchy. Store it in the fridge in an airtight container. When ready to eat, mix in the dressing and enjoy. In this blog post, we explored a fresh quinoa salad with bright veggies and a zesty dressing. You learned how to cook quinoa and mix it with cherry tomatoes, cucumber, and more. I shared tips for adding protein and making it vegan. This salad is best fresh, but you can store it for a few days. Remember to rinse your quinoa for fluffiness. Enjoy creating this vibrant dish that can always be changed to fit your tastes.

Cilantro Lime Quinoa Salad

A refreshing salad featuring quinoa, fresh vegetables, and a zesty lime dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Salad
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed and drained
  • 2 cups water
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced into bite-sized pieces
  • 1 bell pepper red or yellow, diced
  • 0.25 cup red onion, finely chopped
  • 1 ripe avocado, diced
  • 0.5 cup fresh cilantro, finely chopped
  • 0.25 cup freshly squeezed lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon honey or agave syrup (optional)
  • 1 teaspoon ground cumin
  • to taste salt and freshly ground black pepper

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and the 2 cups of water. Bring this mixture to a rolling boil over medium-high heat.
  • Once the quinoa is boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for approximately 15 minutes, or until the quinoa becomes fluffy and all the water has been absorbed. Once cooked, remove from heat and let it cool for a moment.
  • While the quinoa is cooling, prepare the dressing: in a bowl, whisk together the lime juice, olive oil, honey (or agave syrup), ground cumin, a pinch of salt, and freshly cracked pepper until well combined.
  • In a large mixing bowl, add the halved cherry tomatoes, diced cucumber, bell pepper, finely chopped red onion, and diced avocado. Gently mix these ingredients together.
  • Once the quinoa has cooled to room temperature, add it to the bowl with the chopped vegetables. Pour the prepared dressing over the top and gently toss the salad until everything is well coated, taking care not to mash the avocado.
  • Fold in the chopped fresh cilantro, distributing it evenly throughout the salad. Taste and adjust seasoning with additional salt or pepper if desired.
  • For the best flavor, refrigerate the salad for about 30 minutes to allow all the ingredients to meld together beautifully.

Notes

For the best flavor, refrigerate the salad for about 30 minutes before serving.
Keyword healthy, quinoa, salad, vegetarian