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To make this bright and tasty cilantro lime quinoa salad, you will need: - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, diced - 1 can (15 oz) black beans, rinsed and drained - 1 avocado, diced - 1/2 cup fresh cilantro, chopped - 1/4 cup red onion, finely chopped - Juice of 2 limes - 3 tablespoons olive oil - 1 teaspoon cumin - Salt and pepper to taste If you can’t find some ingredients, don’t worry! Here are some easy swaps: - Instead of quinoa, you can use bulgur or farro. - Swap black beans for chickpeas or kidney beans. - Use lime juice from a bottle if fresh limes are not available. - For a creamier taste, you can replace avocado with Greek yogurt. - If you don’t have fresh cilantro, parsley makes a good alternative. This salad is not only tasty but also good for you! Each serving has: - Calories: 300 - Protein: 10g - Carbohydrates: 45g - Fat: 12g - Fiber: 12g - Sugars: 2g With these ingredients, you're set for a fresh and healthy meal! Each bite offers a mix of flavors and good nutrition. {{ingredient_image_1}} To start, bring 2 cups of vegetable broth or water to a boil in a medium saucepan. This adds taste and nutrients. Once it boils, add 1 cup of rinsed quinoa. Reduce heat to low and cover the pot. Let it simmer for about 15 minutes. The quinoa will absorb all the liquid and become fluffy. After 15 minutes, take it off the heat. Let it cool for about 10 minutes. Fluff it gently with a fork to separate the grains. While the quinoa cools, grab a large mixing bowl. In this bowl, add the cooled quinoa. Then, toss in 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1 diced red bell pepper. Next, add 1 can of black beans that you’ve rinsed and drained. Don’t forget to include 1 diced avocado, 1/2 cup of chopped fresh cilantro, and 1/4 cup of finely chopped red onion. Mix gently to combine all the fresh, vibrant ingredients. Now, let’s make the dressing. In a small bowl, squeeze the juice of 2 limes. Add 3 tablespoons of olive oil, 1 teaspoon of cumin, and a pinch of salt and pepper. Whisk it all together until it blends well. This dressing will add a zesty kick to your salad. Drizzle the dressing over the quinoa mixture and toss gently. Make sure every ingredient is coated. Taste the salad and adjust the seasoning. You can add more lime juice, salt, or pepper if you wish. To cook fluffy quinoa, start by rinsing one cup of quinoa in water. This step removes any bitter taste. Next, bring two cups of vegetable broth or water to a boil in a medium saucepan. Once boiling, add the rinsed quinoa. Reduce the heat to low, cover, and let it simmer for about 15 minutes. After the time is up, remove the pot from the heat. Let it sit for 10 minutes to steam. Finally, fluff the quinoa with a fork. This method gives you perfectly cooked quinoa every time. To boost the flavor of your quinoa salad, use fresh ingredients. Always opt for ripe cherry tomatoes and a bright cucumber. Add fresh lime juice and good olive oil for a zesty kick. A teaspoon of cumin brings warmth and depth to the dish. Don’t forget to season with salt and pepper to taste. Mixing in fresh herbs like cilantro adds a vibrant touch. Adjust the lime juice as needed to suit your taste. This makes every bite more enjoyable. For a stunning presentation, use a large bowl to serve your salad. Layer the ingredients for a colorful look. Garnish the top with extra cilantro and lime wedges. This not only looks good but also adds more flavor. You can also serve individual portions for a nice touch at a gathering. A sprinkle of additional cumin on top gives a hint of spice. These small details make your salad appealing and fun to eat. Pro Tips Rinse the Quinoa: Rinsing quinoa before cooking removes its natural coating, called saponin, which can taste bitter. This step ensures a more pleasant flavor in your salad. Choose Fresh Ingredients: For the best flavor and nutrition, opt for fresh vegetables and herbs. Look for vibrant colors and firm textures when selecting your produce. Customize the Dressing: Feel free to adjust the lime juice and olive oil to suit your taste. Adding a pinch of sugar or a dash of hot sauce can create a unique flavor profile. Make it Ahead: This salad keeps well in the refrigerator, making it a great option for meal prep. Just add the avocado right before serving to prevent browning. {{image_2}} You can easily boost the protein in your cilantro lime quinoa salad. Try adding grilled chicken, shrimp, or tofu. Each of these choices adds unique taste and texture. For a simple boost, mix in some nuts or seeds. Pumpkin seeds or slivered almonds work great. They add crunch and nutrition. This salad is already vegan and gluten-free, but you can make it even more so. If you want a different flavor, swap the black beans for chickpeas. They give a nice twist and keep it hearty. Also, check your vegetable broth. Ensure it is gluten-free if you need that option. Using seasonal vegetables makes this salad fresh and exciting. In spring, add asparagus or snap peas for crunch. Summer is perfect for ripe peaches or corn. In fall, roasted sweet potatoes add warmth. Winter calls for hearty veggies like brussels sprouts. These changes keep your salad vibrant and satisfying. To keep your cilantro lime quinoa salad fresh, store it in an airtight container. Make sure the salad is cool before sealing it. This way, you limit moisture and keep flavors intact. Place the container in the fridge. It stays fresh for about 3 to 5 days. If you notice any changes in smell or color, it's best to toss it. You can freeze cilantro lime quinoa salad, but avoid freezing the fresh avocado and tomatoes. These ingredients don't thaw well. To freeze, portion the salad into freezer-safe bags or containers. Remove as much air as possible before sealing. It can last up to 2 months in the freezer. When ready to eat, thaw it in the fridge overnight. Cilantro lime quinoa salad is best enjoyed fresh. However, if you store it properly, it can last a few days. For serving, make sure to give it a good stir before you dig in. Add fresh lime juice or a drizzle of olive oil for extra flavor. You can pair it with grilled chicken or fish for a complete meal. Yes, you can make this salad ahead of time. It tastes great after the flavors mix. I suggest making it a few hours before serving. You can also store it overnight in the fridge. Just keep the dressing separate until you are ready to eat. This way, the salad stays fresh and crunchy. Cilantro Lime Quinoa Salad pairs well with many dishes. You can serve it with grilled chicken or fish for a complete meal. It also goes great with tacos or wraps. If you want a lighter meal, serve it with a side of fresh fruit. This salad is versatile and fits many types of meals. Leftovers of this salad last about three to four days in the fridge. Make sure to keep it in an airtight container. If the salad looks or smells off, it’s best to throw it away. Enjoy the fresh flavors while they last. This blog post covered the essential ingredients and methods for making a tasty quinoa salad. You learned how to cook fluffy quinoa, mix fresh ingredients, and prepare a delicious dressing. I shared tips for flavor and serving, plus variations to customize your salad. Finally, we talked about storage and answered common questions. Remember, this salad is easy to personalize and perfect for any meal. Enjoy your cooking and get creative with your ingredients!

Cilantro Lime Quinoa Salad

A refreshing and nutritious salad with quinoa, vegetables, and a zesty lime dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth or water
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1 whole red bell pepper, diced
  • 1 can black beans, rinsed and drained
  • 1 whole avocado, diced
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup red onion, finely chopped
  • 2 whole limes, juiced
  • 3 tablespoons olive oil
  • 1 teaspoon cumin
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, bring the vegetable broth (or water) to a boil.
  • Add the rinsed quinoa to the boiling broth, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed.
  • Remove the quinoa from heat and let it cool for about 10 minutes. Fluff with a fork.
  • In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red bell pepper, black beans, avocado, cilantro, and red onion.
  • In a separate small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until well combined.
  • Drizzle the dressing over the quinoa mixture and toss gently to combine, ensuring all ingredients are evenly coated.
  • Taste and adjust seasoning, adding more lime juice, salt, or pepper as desired.

Notes

Serve the salad in a large bowl garnished with extra cilantro and lime wedges on the side for a burst of color and flavor.
Keyword cilantro, healthy, quinoa, salad, vegan