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- 1 cup quinoa, rinsed and drained - 2 cups water - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1 bell pepper (red or yellow), diced - 1/4 red onion, finely chopped - 1 avocado, diced - 1/2 cup fresh cilantro, chopped - 1/4 cup lime juice (about 2-3 limes) - 2 tablespoons olive oil - 1 teaspoon honey or agave syrup - 1 teaspoon ground cumin - Salt and pepper to taste In this salad, quinoa serves as the base. It has a nutty taste and a fluffy texture. I always rinse quinoa to remove its natural coating called saponin. This step helps avoid a bitter flavor. The fresh veggies add crunch and color, making the salad lively. Cherry tomatoes give a sweet burst, while cucumbers add a refreshing crunch. The bell pepper adds sweetness, and the red onion gives a nice bite. Avocado makes the salad creamy and rich. You can customize your salad with these extras: - Feta cheese for a salty kick - Black beans for extra protein - Corn for sweetness - Jalapeños for heat - Chopped nuts for crunch These toppings can enhance the flavor and texture of the salad. Feel free to mix and match based on what you like! This salad is not just tasty; it's also good for you. Here’s a breakdown of its benefits: - Quinoa is a complete protein, meaning it has all nine essential amino acids. - Fresh veggies provide vitamins and minerals. - Avocado offers healthy fats that are great for your heart. - Lime juice is rich in vitamin C, boosting your immune system. This dish is balanced and full of nutrients. It fits well in a healthy diet while being delicious. Enjoy making this salad and feel good about what you eat! {{ingredient_image_1}} To start, rinse one cup of quinoa under cold water. This step helps remove any bitter taste. Next, place the rinsed quinoa in a medium saucepan. Add two cups of water to the pot. Bring this mixture to a boil over medium-high heat. Once it starts boiling, lower the heat. Cover the pot and let it simmer for about 15 minutes. You want the quinoa to be fluffy and the water fully absorbed. When done, remove the pot from heat and allow the quinoa to cool. While the quinoa cools, let’s make the dressing. In a bowl, whisk together 1/4 cup of fresh lime juice and 2 tablespoons of olive oil. Add one teaspoon of honey or agave syrup for a touch of sweetness. Then, mix in one teaspoon of ground cumin along with salt and pepper to taste. This dressing brings a bright and zesty flavor to the salad. Now, grab a large mixing bowl. Add in your halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, and diced avocado. Once the quinoa is cool, add it to the bowl. Pour the dressing over the salad, then toss everything gently. Be careful not to mash the avocado. Finally, fold in 1/2 cup of chopped fresh cilantro and adjust the seasoning if needed. For the best flavor, refrigerate the salad for about 30 minutes. To cook quinoa just right, rinse it first. This step removes the bitter taste. Use a medium saucepan and add one cup of rinsed quinoa and two cups of water. Bring it to a boil on medium-high heat. Once it boils, lower the heat and cover the pot. Let it simmer for about 15 minutes. When done, the quinoa should be fluffy and all the water absorbed. Remove it from heat and let it cool before mixing it in your salad. When chopping vegetables, use a sharp knife for safety and ease. For cherry tomatoes, slice them in half to release their juicy flavor. Dice the cucumber into small pieces for a nice crunch. Bell peppers should be cut into uniform squares. This helps them mix well in the salad. For the red onion, finely chop it to add a bit of zing. Lastly, dice the avocado carefully to keep it from mashing. For serving, choose a large clear glass bowl. This lets the colors shine through. Garnish with extra cilantro leaves and lime wedges for a fresh look. This salad is great on its own or as a side dish. Pair it with grilled chicken or fish for a complete meal. Don’t forget to chill it for about 30 minutes before serving. This helps the flavors blend beautifully. Pro Tips Rinse the Quinoa: Rinsing quinoa under cold water removes its natural coating, called saponin, which can make it taste bitter or soapy. Chill for Flavor: Allowing the salad to chill for at least 30 minutes enhances the flavors, making the dish much more refreshing. Avocado Preservation: To prevent the avocado from browning, squeeze a bit of lime juice directly on it right after cutting. Customize Your Veggies: Feel free to add or substitute other vegetables like corn, black beans, or diced zucchini for additional texture and flavor. {{image_2}} You can boost this salad with protein. Grilled chicken is a great choice. It adds flavor and makes the salad heartier. Tofu also works well. Just cube it and sauté until golden. For a plant-based option, try black beans or chickpeas. They add fiber and protein. Simply mix them in with the quinoa and veggies for a filling meal. This salad is naturally gluten-free thanks to quinoa. If you want other options, use gluten-free grains like rice or millet. Both will give you a nice texture. Ensure any added sauces or dressings are also gluten-free. This keeps your meal safe and tasty for everyone. While cilantro shines in this salad, feel free to mix it up. Fresh parsley or basil can also bring a fresh taste. Dill is another option if you want a unique twist. Just chop and add as you would with cilantro. Each herb will change the flavor, making this dish fun to explore. To keep your cilantro lime quinoa salad fresh, place it in an airtight container. Make sure the lid fits tightly. This will help keep out air and moisture. You can store it in the fridge for best results. When stored properly, cilantro lime quinoa salad lasts about 3 to 5 days in the fridge. After that, the veggies may lose their crunch. If it starts to smell off, it’s best to toss it. Always check for freshness before eating. You can freeze this salad if you want to save some for later. However, the texture of fresh vegetables may change when thawed. To freeze, place the salad in a freezer-safe bag or container. Remove as much air as possible before sealing. It can last up to 2 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Mix well before serving to combine flavors again. To make quinoa less bitter, rinse it well before cooking. Use cold water and rub the grains with your hands. This helps remove saponins, the natural coating that can taste bitter. After rinsing, cook the quinoa as usual. You will enjoy a better flavor in your salad. Yes, you can make this salad ahead of time. It tastes even better after sitting. Just prepare the salad and store it in the fridge. I recommend waiting to add the avocado until just before serving. This keeps it fresh and green. If you don’t have lime juice, try lemon juice instead. It gives a similar tartness. You can also use vinegar, like apple cider or white wine vinegar. Adjust the amount to suit your taste, as vinegar is stronger than lime juice. Absolutely! This salad is great for meal prep. It stores well in the fridge, and you can portion it into containers. It stays fresh for about 3 days. Just remember to add any toppings, like avocado, right before you eat. Cilantro lime quinoa salad is fresh and healthy. We covered the main ingredients, optional toppings, and nutrition. I shared tips on cooking quinoa and prepping veggies. We explored variations with proteins and herbs. Lastly, I explained how to store leftovers and answered common questions. This salad is perfect for any meal. Enjoy it as a side or main dish. It’s easy, tasty, and good for you. Try it today and make it your own!

Cilantro Lime Quinoa Salad

A refreshing and vibrant 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 200 kcal

Ingredients
  

  • 1 cup quinoa, rinsed and drained
  • 2 cups water
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 bell pepper red or yellow, diced
  • 0.25 cup red onion, finely chopped
  • 1 medium avocado, diced
  • 0.5 cup fresh cilantro, chopped
  • 0.25 cup lime juice (about 2-3 limes)
  • 2 tablespoons olive oil
  • 1 teaspoon honey or agave syrup
  • 1 teaspoon ground cumin
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.
  • Once boiling, reduce heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let cool.
  • While the quinoa cools, prepare the dressing by whisking together lime juice, olive oil, honey (or agave), ground cumin, salt, and pepper in a bowl.
  • In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, bell pepper, red onion, and avocado.
  • Add the cooled quinoa to the mixing bowl with the chopped vegetables. Pour the dressing over the salad and toss gently to combine, ensuring not to mash the avocado.
  • Lastly, fold in the fresh cilantro for added flavor. Adjust seasoning if needed.
  • Refrigerate the salad for about 30 minutes to allow the flavors to meld.

Notes

Serve in a clear glass bowl for a beautiful presentation, garnished with cilantro and lime wedges.
Keyword healthy, quinoa, salad, vegetarian