Cilantro Lime Quinoa Salad

$- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cup black beans, drained and rinsed - 1 avocado, diced - 1 cup corn (fresh or frozen) - 1/2 cup red onion, finely chopped - 1/2 cup fresh cilantro, chopped - 1/4 cup lime juice (about 2 limes) - 2 tablespoons olive oil - 1 teaspoon cumin - Salt and pepper to taste Quinoa is a great source of protein and fiber. It helps keep you full. Vegetable broth adds flavor without extra calories. Cherry tomatoes give vitamins C and K, plus antioxidants. Black beans boost protein and fiber, supporting heart health. Avocado adds healthy fats and vitamins. Corn provides fiber and a touch of sweetness. Red onion offers antioxidants and may improve heart health. Cilantro adds freshness and can aid digestion. Lime juice gives vitamin C and brightens flavors. Olive oil contains healthy fats and can benefit heart health. Cumin adds flavor and may aid digestion. Salt and pepper enhance taste, but use them wisely. If you don’t have quinoa, try brown rice or couscous. Use chicken broth if you prefer a non-vegetarian option. Any tomatoes work; you can chop larger ones. If black beans are not available, use kidney beans or chickpeas. For a different taste, try a different avocado type or omit it. Frozen corn works well if fresh isn’t available. Green onions can replace red onion for a milder flavor. If you’re not a fan of cilantro, parsley or basil can be good substitutes. If lime juice is out, lemon juice can work in a pinch. {{ingredient_image_1}} First, rinse 1 cup of quinoa under cold water. This step removes any bitter taste. Next, add the rinsed quinoa to a medium saucepan. Pour in 2 cups of vegetable broth. Bring this to a boil over high heat. Once boiling, reduce the heat to low. Cover the saucepan with a lid and let it simmer for 15 minutes. The quinoa is ready when it looks fluffy and the broth is gone. After cooking, take it off the heat and let it cool. While the quinoa cools, chop your vegetables. Start with 1 cup of cherry tomatoes. Cut them in half and place them in a large mixing bowl. Next, drain and rinse 1 cup of black beans and add them to the bowl. Then, dice 1 avocado and add it too. Measure out 1 cup of corn, fresh or frozen, and toss it in. Finally, finely chop 1/2 cup of red onion and 1/2 cup of fresh cilantro, adding both to the mix. This colorful blend makes the salad vibrant and fresh. Now, let’s make the dressing. In a small bowl, whisk together 1/4 cup of lime juice, which is about 2 limes, and 2 tablespoons of olive oil. Add 1 teaspoon of cumin, along with salt and pepper to taste. Mix until smooth. Once the quinoa has cooled, add it to the large bowl with the veggies. Pour the dressing over the salad and gently toss everything together. Make sure all the ingredients are coated well in the dressing. Taste the salad and adjust the seasoning if you like. For best results, refrigerate the salad for at least 30 minutes before serving. This allows the flavors to mix beautifully. To cook quinoa, use a two-to-one ratio of liquid to quinoa. For our salad, use 1 cup of quinoa and 2 cups of vegetable broth. Rinse the quinoa well to remove its bitter coating. Bring the broth to a boil, then lower the heat. Cover and simmer for about 15 minutes. The quinoa should be fluffy and the liquid should be gone. Let it sit off the heat to cool. If you have leftovers, store them in a sealed container. You can keep them in the fridge for about three days. The flavors will continue to blend in the fridge. If you want to freeze it, place it in an airtight bag. It can last up to three months in the freezer. Just thaw it in the fridge before eating. To enhance the flavor of your salad, you can add more lime juice or salt based on your taste. Fresh herbs like mint or parsley can add a new twist. You might also try adding a pinch of chili powder for heat. This salad is all about balance, so taste as you go and adjust. It’s a fun way to make it your own! Pro Tips Rinse Your Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can make it taste bitter. Use Fresh Ingredients: For the best flavor, use fresh lime juice and ripe avocados. Fresh ingredients elevate the taste of the salad significantly. Let It Chill: Allowing the salad to chill for at least 30 minutes in the refrigerator helps the flavors to meld together beautifully. Customize Your Add-Ins: Feel free to add other ingredients like bell peppers, corn, or jalapeños to customize the salad to your taste. {{image_2}} You can make this salad heartier by adding protein. Here are some great choices: - Grilled chicken adds a nice boost. - Shrimp brings a tasty twist. - Tofu makes it plant-based and filling. - Chickpeas add fiber and texture. Mix and match these options based on what you have or prefer. Protein makes the dish more filling and satisfying. You can adjust this salad based on what’s fresh. Here are some ideas: - Use fresh peaches in summer for sweetness. - Swap in butternut squash in fall for warmth. - Add pomegranate seeds in winter for a pop of color. Changing the ingredients with the seasons keeps the dish exciting and flavorful. It also helps you use fresh produce. The dressing can change the salad's flavor profile. Here are some alternatives: - Try a balsamic vinaigrette for a different taste. - A honey mustard dressing adds sweetness. - A spicy chipotle dressing can give it a kick. Feel free to experiment with dressings. This will change each bite and keep the salad fresh. You can store your cilantro lime quinoa salad in the fridge for up to five days. Make sure to keep it in an airtight container. This keeps the salad fresh and tasty. After a few days, the flavors will change. It may not taste as bright. To store the salad well, let it cool first. Avoid putting hot food directly in the fridge. This can raise the fridge's temperature. Place the salad in a glass or plastic container. Seal it tightly to keep air out. This helps keep the ingredients crisp and fresh. While I don’t recommend freezing the whole salad, you can freeze the quinoa. To do this, let the quinoa cool completely. Then, place it in a freezer bag. Squeeze out the air and seal it. The quinoa will stay good for up to three months. When ready to use, thaw it overnight in the fridge. Then, mix it with fresh veggies and dressing for a quick meal! Yes, you can make this salad ahead of time. I often prepare it a few hours before serving. This salad tastes even better after resting. The flavors blend together nicely when it sits in the fridge. Just make sure to keep the salad covered. It stays fresh and tasty for up to two days. Yes, this salad is gluten-free. Quinoa is a great gluten-free grain. It is light and fluffy, making it perfect for salads. All the other ingredients, like beans and veggies, are also gluten-free. This dish works well for those with gluten sensitivities or allergies. You can serve this salad with many dishes. It pairs well with grilled chicken, shrimp, or fish. You can also enjoy it as a side with tacos or burritos. If you're vegetarian or vegan, serve it with roasted veggies or a hearty soup. The options are endless! This blog post covered how to make a delicious Cilantro Lime Quinoa Salad. We looked at key ingredients and their nutrition, plus smart swaps. I shared clear steps for cooking and mixing, along with tips for perfecting your dish. You can add proteins, change seasonal items, or try different dressings. Finally, I detailed storage tips to keep leftovers fresh. With these insights, you can create a tasty, healthy salad anytime. Enjoy making it your own!$

A refreshing 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, rinsed
2 cups vegetable broth
1 cup cherry tomatoes, halved
1 cup black beans, drained and rinsed
1 each avocado, diced
1 cup corn (fresh or frozen)
0.5 cup red onion, finely chopped
0.5 cup fresh cilantro, chopped
0.25 cup lime juice (about 2 limes)
2 tablespoons olive oil
1 teaspoon cumin
to taste salt and pepper

Instructions

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffily cooked and the liquid is absorbed. Remove from heat and let it cool.
In a large mixing bowl, combine the halved cherry tomatoes, black beans, diced avocado, corn, red onion, and chopped cilantro.
In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until well combined.
Once the quinoa is cooled, add it to the large mixing bowl with the vegetables and beans. Pour the dressing over the salad and gently toss everything together to combine.
Taste and adjust seasoning if necessary, adding more lime juice or salt to your preference.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

Serve chilled for best flavor. Garnish with additional cilantro and lime wedges.

Keyword healthy, quinoa, salad, vegetarian