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For this vibrant salad, you need some fresh and simple ingredients. Here’s what you will use: - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 bell pepper, diced (any color) - 1 cup corn (fresh, canned, or frozen) - 1 avocado, diced - ½ cup red onion, finely chopped - ½ cup fresh cilantro, chopped - Juice of 2 limes - 3 tablespoons olive oil - 1 teaspoon ground cumin - Salt and pepper to taste Each ingredient adds a nice touch to the salad. Quinoa serves as a base, while the veggies provide crunch and color. The lime juice and cilantro bring a fresh taste. To make this salad even better, you can add some optional ingredients. Here are a few ideas: - Black beans for protein - Feta cheese for creaminess - Jalapeños for heat - Chopped nuts for crunch These add-ins can change the flavor and texture of your salad. Feel free to mix and match to suit your taste. If you have dietary needs, don’t worry! You can easily substitute some ingredients: - Use quinoa or brown rice for a gluten-free option. - Swap out the avocado for diced cucumber if you want a lighter option. - Replace the olive oil with avocado oil for a different taste. These substitutions keep the salad delicious while fitting your needs. Just remember to keep the lime juice and cilantro for that signature flavor! {{ingredient_image_1}} To start, rinse 1 cup of quinoa under cold water. This helps remove bitterness. In a medium saucepan, mix the quinoa with 2 cups of vegetable broth or water. Bring this to a boil over high heat. Once boiling, reduce the heat to a simmer. Cover the pan and cook for about 15 minutes. The quinoa will become fluffy, and all the liquid should absorb. After cooking, remove the pan from the heat and let it cool. While the quinoa cools, grab a large mixing bowl. Add 1 cup of halved cherry tomatoes, 1 diced bell pepper, and 1 cup of corn. You can use fresh, canned, or frozen corn. Next, dice 1 avocado and add it to the bowl. Chop ½ cup of red onion finely and add it too. Finally, toss in ½ cup of chopped fresh cilantro. This mix of veggies brings color and crunch to your salad. In a small bowl, combine the juice of 2 limes, 3 tablespoons of olive oil, and 1 teaspoon of ground cumin. Add salt and pepper to taste. Whisk these ingredients together until they form a smooth dressing. This zesty dressing will bring all the flavors together in the salad. Once the quinoa is cool, add it to the bowl with the veggies. Pour the lime dressing over the salad and toss gently. Make sure everything is well combined. You can adjust the seasoning by adding more salt, lime juice, or olive oil, based on your taste. Let the salad sit for 15 minutes at room temperature. This resting time allows the flavors to meld beautifully. To fluff quinoa, start with rinsing it. This removes bitter coating. Use a fine-mesh strainer for best results. Next, cook quinoa in broth or water. Bring it to a boil, then reduce heat. Cover and let it simmer for about 15 minutes. Once it absorbs the liquid, take it off the heat. Let it cool for a few minutes. Now, use a fork to fluff it gently. This makes the grains light and airy. To boost flavor, add fresh herbs like cilantro. It adds bright flavor. Lime juice also brings a zesty kick. Don't forget to season well with salt and pepper. Ground cumin adds warmth and depth. Use ripe avocados for creamy texture. They also add healthy fats. If you want a crunch, toss in some nuts or seeds. They add great texture and flavor contrast. Serve your salad in a large bowl or on individual plates. For a pop of color, garnish with more cilantro and lime wedges. This makes the dish look vibrant. You can also pair it with grilled chicken or fish for a complete meal. Enjoy it as a light lunch or a side dish at dinner. Let the salad sit for 15 minutes before serving. This allows the flavors to mix well. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh vegetables and herbs. They enhance the overall taste and give the salad a vibrant look. Chill the Salad: Refrigerate the salad for 30 minutes before serving. This allows the flavors to meld and taste even better. Customize Your Veggies: Feel free to add other vegetables like cucumber or zucchini for added crunch and nutrition. Tailor the salad to your preferences! Meal Prep Friendly: This salad holds up well for a few days in the fridge, making it a great option for meal prep. Just keep the dressing separate until serving. {{image_2}} You can make your salad filling by adding protein. Here are a few ideas: - Grilled chicken: Dice or slice it and mix it in. - Black beans: Rinse and add a cup for a plant-based boost. - Shrimp: Cook and toss in for a seafood flair. - Tofu: Marinate and grill or sauté it before adding. These options add taste and make the salad more satisfying. Using seasonal ingredients can brighten your salad. Here are some swaps: - Summer: Add diced cucumbers or zucchini for a crisp touch. - Fall: Toss in roasted sweet potatoes for warmth and sweetness. - Winter: Use pomegranate seeds for a burst of color and flavor. - Spring: Try fresh peas or radishes for a pop of freshness. These changes keep the salad exciting all year long. This salad is already vegan and gluten-free, but you can make it better. Here’s how: - Dress it up: Use tahini or avocado instead of olive oil for creaminess. - Nutty crunch: Add pumpkin seeds or sunflower seeds for extra texture. - Herb swaps: Replace cilantro with parsley or mint for a new taste. These adaptations let everyone enjoy this salad without worry. To keep your Cilantro Lime Quinoa Salad fresh, store it in an airtight container. This helps keep the flavors intact and prevents spoilage. I recommend putting the salad in the fridge within two hours after serving. You can enjoy it cold or at room temperature later. The salad lasts about 3 to 5 days in the fridge. If you want to keep it longer, consider freezing it. However, I advise against freezing the avocado, as it may change texture. For best results, freeze only the quinoa and veggies, without the dressing. This way, you can add fresh avocado and dressing later. If you want to enjoy the salad warm, simply reheat the quinoa in the microwave. Add a bit of water to keep it moist. For the veggies, I suggest letting them sit at room temperature for a few minutes. If the salad seems dry, drizzle a bit of olive oil or lime juice to refresh it. Adjust the seasoning as needed to bring back the bright flavors. Yes, you can make this salad ahead of time. It actually tastes better after some time. The flavors blend well when the salad sits for a bit. Just store it in the fridge in an airtight container. You can make it a day before your meal. Just remember to add the avocado right before serving to keep it fresh. To adjust the recipe for more servings, simply double or triple the ingredients. For example, use 2 cups of quinoa and 4 cups of broth for eight servings. You can also use more vegetables. Just keep the same ratios. This way, everyone can enjoy the bright, zesty flavors of the salad. Cilantro lime quinoa salad pairs well with many dishes. You can serve it with grilled chicken or fish for a tasty meal. It also goes great with tacos or burrito bowls. For a vegetarian option, try it with black bean burgers. This salad adds a fresh touch to any meal. Cilantro Lime Quinoa Salad is a fresh and tasty dish. You learned about key ingredients, steps for cooking, and tips to enhance flavor. I shared ways to adjust the recipe for dietary needs and preferences, too. With simple swaps and add-ins, you can make this salad your own. Remember to store leftovers properly for maximum freshness. Enjoy this delightful salad as a main or side dish. You can tailor it to fit any meal and taste. Keep experimenting and have fun!

Cilantro Lime Quinoa Salad

A refreshing salad featuring quinoa, vibrant vegetables, and a zesty lime dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 cup cherry tomatoes, halved
  • 1 whole bell pepper, diced (any color)
  • 1 cup corn (fresh, canned, or frozen)
  • 1 whole avocado, diced
  • 0.5 cup red onion, finely chopped
  • 0.5 cup fresh cilantro, chopped
  • 2 whole limes, juiced
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until quinoa is fluffy and liquid is absorbed. Remove from heat and let cool.
  • In a large mixing bowl, combine halved cherry tomatoes, diced bell pepper, corn, diced avocado, red onion, and chopped cilantro.
  • In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper.
  • Once the quinoa is cool, add it to the mixing bowl with the vegetables. Pour the lime dressing over the salad and toss gently until everything is well combined.
  • Adjust seasoning to taste, adding more salt, lime juice, or olive oil as desired.
  • Let the salad sit for 15 minutes at room temperature before serving to allow the flavors to meld.

Notes

Serve in a large bowl or individual plates. Garnish with extra cilantro leaves and lime wedges on the side for a pop of color and freshness.
Keyword healthy, quinoa, salad, vegetarian