Cilantro Lime Quinoa Salad

$- 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cup black beans, drained and rinsed - 1 ripe avocado, diced - 1 cup corn (fresh or thawed if using frozen) - 1/2 cup red onion, finely chopped - 1/2 cup fresh cilantro, roughly chopped - 1/4 cup freshly squeezed lime juice (approximately 2 limes) - 2 tablespoons extra virgin olive oil - 1 teaspoon ground cumin - Salt and freshly ground pepper, to taste For this salad, measuring is key. Use a standard measuring cup for dry ingredients like quinoa. Rinse quinoa well to get rid of bitterness. For liquids, like vegetable broth and lime juice, use a liquid measuring cup. When dicing or chopping, aim for even pieces for better texture. - 1 cup quinoa: Rinse thoroughly to remove the saponin. - 2 cups vegetable broth: Adds flavor to the quinoa. - 1 cup cherry tomatoes: Halve them for easy eating. - 1 cup black beans: Drain and rinse to reduce sodium. - 1 ripe avocado: Choose one that is slightly soft. - 1 cup corn: Fresh corn gives the best taste; frozen is fine. - 1/2 cup red onion: Finely chop for a milder flavor. - 1/2 cup fresh cilantro: Roughly chop for freshness. - 1/4 cup lime juice: Freshly squeezed is best. - 2 tablespoons olive oil: Use extra virgin for richness. - 1 teaspoon ground cumin: Adds a warm, earthy flavor. - Salt and pepper: Adjust to your taste. You can swap some ingredients based on what you have. Here are some ideas: - Replace quinoa with rice or farro for a different base. - Use black-eyed peas or chickpeas instead of black beans. - Swap cherry tomatoes for diced bell peppers for crunch. - If you don’t have fresh corn, canned corn works too. - Use green onions instead of red onion for a milder taste. - For lime juice, lemon juice can be a good substitute. - If you dislike cilantro, parsley adds freshness without the strong taste. Adjusting ingredients can make this salad your own while keeping it delicious! {{ingredient_image_2}} To start, take one cup of quinoa. Rinse it well under cool water. This removes any bitter taste. Then, place it in a medium saucepan. Add two cups of vegetable broth to the pot. Bring this mixture to a boil over high heat. Once it boils, reduce the heat to low. Cover the pot with a lid and let it simmer. Cook for about 15 minutes until the quinoa is fluffy. All the broth should be absorbed. After cooking, remove it from heat and let it cool completely. While the quinoa cools, grab a large mixing bowl. Add one cup of halved cherry tomatoes. Next, include one cup of black beans that are drained and rinsed. Then, add one ripe diced avocado. Toss in one cup of corn, fresh or thawed from frozen. Next, finely chop half a cup of red onion and add it to the bowl. Finally, add half a cup of roughly chopped fresh cilantro. Gently mix these ingredients together. Be careful not to mash the avocado. Now, take a small bowl to make the dressing. Squeeze the juice from two limes into the bowl. Measure out a quarter cup of lime juice. Then, add two tablespoons of extra virgin olive oil. Sprinkle in one teaspoon of ground cumin. Season with salt and freshly ground pepper to taste. Whisk all the ingredients together until they blend well. The dressing should be smooth and well combined. Once the quinoa has cooled, add it to the large bowl with the mixed ingredients. Pour the dressing over everything and gently toss it. Make sure all the ingredients are nicely coated with the dressing. Taste the salad and adjust the flavors if needed. You can add more lime juice or salt to suit your taste. For the best flavor, cover the salad with plastic wrap. Refrigerate it for at least 30 minutes. This allows the flavors to meld together beautifully. To make quinoa fluffy, rinse it first. This helps remove the bitter coating called saponin. Use two cups of vegetable broth for one cup of quinoa. This adds great flavor while cooking. Bring the broth to a boil, then reduce the heat to simmer. Cover it and let it cook for about 15 minutes. When done, let it cool completely. Fluff it with a fork before mixing it into your salad. You can boost the salad's taste in a few ways. Adding fresh lime juice gives it a bright kick. Ground cumin adds warmth and depth. If you like spice, try adding some diced jalapeño. For extra zest, toss in some chopped bell peppers. Don't forget to taste and adjust the seasoning. This ensures the salad is just right for your palate. Serve this salad in a large bowl for sharing or on individual plates. Garnish with extra cilantro leaves for a pop of color. Lime wedges on the side add a fresh touch. This salad pairs well with grilled chicken or shrimp for a complete meal. You can also enjoy it as a light lunch or a side dish. For best flavor, chill it in the fridge for at least 30 minutes before serving. Pro Tips Perfectly Fluffy Quinoa: Make sure to rinse the quinoa thoroughly before cooking to remove its natural coating, which can make it taste bitter. This step is essential for a light and fluffy texture. Add More Flavor: For an extra flavor boost, consider adding minced garlic or diced jalapeños to the salad. These will complement the cilantro and lime beautifully. Customize Your Veggies: Feel free to mix and match your vegetables based on what's in season or what you have on hand. Bell peppers, cucumbers, or radishes can add a nice crunch. Make Ahead: This salad can be made a day in advance. It actually tastes better after sitting in the fridge for a while, as the flavors meld together! {{image_4}} You can easily boost the protein in your salad. Add cooked chicken, shrimp, or tofu. Each option pairs well with the fresh flavors. For a quick meal, try canned chickpeas. They add protein and texture without extra work. This salad is perfect for everyone. It’s vegetarian and can be vegan too. Just skip the cheese or add a vegan cheese option. You can also use lime juice instead of rice vinegar in dressings. Change up the ingredients based on what you have. In spring, add asparagus or peas. In summer, try zucchini or bell peppers. Fall brings squash or sweet potatoes. Winter is great for roasted root veggies. Always keep it fresh and fun! To keep your cilantro lime quinoa salad fresh, store it in the fridge. Use an airtight container for best results. This keeps out air and moisture. The salad will stay good for up to three days. If you notice any changes in smell or color, it’s best to toss it. You can freeze the salad, but it's not ideal. The avocado may not thaw well. If you still want to freeze it, do so without the avocado. Store the rest in a freezer-safe container. It can last up to three months. When ready to eat, thaw in the fridge overnight. For the best taste, eat the salad within three days of making it. If you plan to make it ahead, leave out the avocado until serving. This keeps it fresh and bright. Always check for signs of spoilage before eating. Enjoy it while it’s fresh for the best flavor! Yes, you can make this salad ahead of time. It tastes even better after chilling. I suggest preparing it a few hours before serving. This way, the flavors mix well. Just keep it in the fridge until you are ready to serve. This salad pairs well with many dishes. You can serve it with grilled chicken or fish. It also goes great with tacos or burritos. If you want a light meal, serve it with a slice of crusty bread. The options are endless! Yes, quinoa is gluten-free. It makes a great choice for those with gluten sensitivities. Quinoa is a healthy grain packed with protein. You can enjoy it in many dishes without worry. In this post, we explored how to make a tasty Cilantro Lime Quinoa Salad. We covered all the ingredients, including helpful measurement tips and good substitutions. You learned simple steps for cooking the quinoa and mixing it with flavor-packed dressing. Plus, I shared tips for making the quinoa fluffy and fun serving ideas. Quinoa is great with added protein or seasonal swaps. Remember to store it well for freshness. This salad is easy to prep ahead, making it a perfect choice for busy days. Enjoy your cooking and the bright flavors of this dish!$

Cilantro Lime Quinoa Salad

A refreshing and nutritious salad featuring quinoa, black beans, and a zesty lime dressing.

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Prep Time 15

Cook Time 30

Total Time 45

Course Salad

Cuisine Mexican

Servings 4

Calories 250 kcal

Ingredients

1 cup quinoa, thoroughly rinsed
2 cups vegetable broth
1 cup cherry tomatoes, halved
1 cup black beans, drained and rinsed
1 ripe avocado diced
1 cup corn (fresh or thawed if using frozen)
0.5 cup red onion, finely chopped
0.5 cup fresh cilantro, roughly chopped
0.25 cup freshly squeezed lime juice (approximately 2 limes)
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
to taste salt and freshly ground pepper

Instructions

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a vigorous boil, then lower the heat to a simmer. Cover with a lid and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Once cooked, remove it from heat and allow it to cool completely.
In a large mixing bowl, combine the halved cherry tomatoes, drained black beans, diced avocado, corn, finely chopped red onion, and the roughly chopped cilantro. Mix gently to ensure the avocado remains intact.
In a small bowl, whisk together the freshly squeezed lime juice, olive oil, ground cumin, salt, and pepper until the dressing is well blended and emulsified.
Once the quinoa has cooled, add it to the large mixing bowl containing the vegetables and beans. Pour the prepared dressing over the top and gently toss all the ingredients together until evenly coated.
Taste the salad and adjust the seasoning if desired, adding more lime juice or salt to enhance the flavors as per your preference.
For best results, cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld beautifully.

Notes

For best results, refrigerate for at least 30 minutes before serving.

Keyword healthy, quinoa, salad, vegetarian