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- 1 cup quinoa - 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, finely chopped - 1/2 cup corn (fresh or canned) - 1/4 cup fresh cilantro, chopped - Juice of 2 limes - 3 tablespoons olive oil - 1 teaspoon cumin - Salt and pepper to taste Gathering the right ingredients makes all the difference. Quinoa is the star here. It’s small but packed with protein. I always rinse it first. This step helps remove a bitter coating called saponin. Next, grab two cups of either water or vegetable broth. The broth adds a nice flavor. Now it’s time for the veggies. I love using cherry tomatoes. They add sweetness and color. Chop them in half for a nice bite. The cucumber gives a refreshing crunch. Black beans bring protein and fiber. Make sure to rinse them well. The red bell pepper adds sweetness, while the red onion gives a bit of bite. Corn brings a lovely sweetness too. You can use fresh corn or canned. The last touch is fresh cilantro. It adds a bright, fresh taste. For the dressing, fresh lime juice is key. It gives zest and acidity. Olive oil adds richness. Cumin gives a warm, earthy flavor. Don’t forget salt and pepper to finish it off. These ingredients come together to make a delicious, fresh salad. {{ingredient_image_1}} To start, you need 1 cup of quinoa. Rinse it well under cold water. Next, combine the rinsed quinoa and 2 cups of water or vegetable broth in a medium pot. Bring this mixture to a boil over medium-high heat. Once it starts to boil, lower the heat to a simmer. Cover the pot and let it cook for about 15 minutes. The quinoa should become fluffy and absorb all the liquid. After cooking, take it off the heat and let it cool for a few minutes. Fluff the quinoa with a fork, then set it aside to cool completely. While your quinoa cools, you can prepare the salad. In a large bowl, combine the cooled quinoa with 1 cup of halved cherry tomatoes, 1 cup of diced cucumber, and 1 can of rinsed black beans. Add in 1/2 cup of diced red bell pepper, 1/4 cup of finely chopped red onion, and 1/2 cup of corn. Make sure to also include 1/4 cup of chopped fresh cilantro. Mix all these ingredients well to create a colorful and fresh combination. Now, let’s make the dressing. In a small bowl, whisk together the juice of 2 limes, 3 tablespoons of olive oil, 1 teaspoon of cumin, and a pinch of salt and pepper. Once it's mixed well, drizzle the dressing over the salad. Toss everything gently to ensure that the salad is well coated in the dressing. If needed, taste and adjust the seasoning with extra salt and pepper. Let the salad sit for at least 10 minutes. This allows the flavors to blend nicely before serving. - Rinse quinoa before cooking. This step removes bitter saponins and enhances flavor. - Let quinoa cool completely before mixing. This prevents your veggies from wilting. - Adjust lime and cumin based on taste. Start with less and add more to suit your palate. - Allow salad to sit for flavors to meld. Ten minutes of resting will bring out the best taste. - Use a shallow bowl for serving. This creates an inviting look that highlights the colors. - Garnish with lime wedges and cilantro. It adds brightness and freshness to your dish. Pro Tips Cook Quinoa Properly: Make sure to rinse the quinoa before cooking to remove its natural coating, called saponin, which can make it taste bitter. Chill for Better Flavor: After preparing the salad, let it sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Customize Your Veggies: Feel free to swap out vegetables based on what you have on hand or your personal preference; bell peppers, avocados, or even diced mango can add a unique twist. Make it a Meal: Add grilled chicken or shrimp to the salad for a heartier dish, perfect for lunch or dinner. {{image_2}} You can change the recipe by using different beans. Try kidney beans or chickpeas instead of black beans. You can also add creamy avocado for a rich taste. If you want a different flavor in the dressing, use lemon juice instead of lime. This swap gives a bright twist to the salad. Want more crunch? Include nuts like almonds or sunflower seeds. They add a nice texture and extra nutrients. You can also mix in leafy greens like spinach or kale. This adds fiber and makes the salad even healthier. You can serve this salad as a side dish or make it a main course. It pairs well with grilled chicken or fish. The fresh flavors of the salad balance nicely with rich, savory proteins. Enjoy it at a picnic or as part of a family meal. To keep your cilantro lime quinoa salad fresh, store it in an airtight container. Place it in the fridge. It tastes best when eaten within 3-5 days. This way, you enjoy the crisp veggies and bright flavors. If you want to keep it longer, you can freeze the salad. Make sure to use a freezer-safe container. When you are ready to eat, thaw it in the refrigerator overnight. This method helps maintain the flavors and textures. Leftovers can lose some of their zing. To bring them back, add fresh dressing or a garnish before serving. You can also mix in new ingredients like fresh veggies or herbs after thawing. This keeps your meal exciting and fresh! - Prep time: 15 minutes - Total time: 35 minutes You can whip up this salad in no time. It takes just 15 minutes to prep. With cooking time included, you’ll be ready to serve in about 35 minutes. - Yes, it's great to prepare a few hours in advance This salad shines when you let it sit. You can make it a few hours before serving. The flavors blend nicely, making it even tastier. - Yes, quinoa is naturally gluten-free Quinoa is a fantastic grain for anyone avoiding gluten. It is safe and healthy for all. Enjoy this salad without worry. - Try using chili powder or paprika for a different flavor If cumin isn’t your favorite, don’t fret. Chili powder or paprika works well too. These spices add a nice twist to the salad. This blog post details how to make a tasty Cilantro Lime Quinoa Salad. We covered the main ingredients, step-by-step instructions, tips to perfect your salad, and variations you can try. You can enjoy this dish as a side or main dish. With just a few simple steps, you can create a meal that is fresh, healthy, and full of flavor. Happy cooking!

Cilantro Lime Quinoa Salad

A refreshing salad featuring quinoa, vegetables, and a zesty lime dressing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • 1 cup quinoa, 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, finely chopped
  • 1/2 cup corn (fresh or canned)
  • 1/4 cup fresh cilantro, chopped
  • 2 limes Juice
  • 3 tablespoons olive oil
  • 1 teaspoon cumin
  • to taste Salt and pepper

Instructions
 

  • In a medium pot, combine quinoa and water (or vegetable broth). Bring to a boil over medium-high heat.
  • Once boiling, reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is fluffy and water is absorbed.
  • Remove from heat and let cool for a few minutes. Fluff quinoa with a fork, and set aside to cool completely.
  • In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, black beans, red bell pepper, red onion, corn, and cilantro.
  • In a small bowl, whisk together lime juice, olive oil, cumin, salt, and black pepper.
  • Drizzle the dressing over the quinoa salad and toss gently to combine until well coated.
  • Adjust seasoning with additional salt and pepper to taste if needed.
  • Allow the salad to sit for at least 10 minutes to let the flavors meld before serving.

Notes

Serve in a beautiful, shallow bowl garnished with extra lime wedges and fresh cilantro leaves for a pop of color.
Keyword healthy, quinoa, salad, vegetarian