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- 1 cup quinoa, rinsed - 2 cups water or vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1 small red onion, finely chopped - 1 cup corn (fresh, frozen, or canned) - 1/2 cup fresh cilantro, chopped - Juice of 2 limes - 3 tablespoons olive oil - 1 teaspoon cumin - Salt and pepper to taste Cilantro lime quinoa salad is packed with fresh and colorful ingredients. Quinoa is the star. It is a great source of protein and fiber. Rinsing quinoa is very important. This step removes its bitter coating called saponin. This makes the salad taste much better. Black beans add a creamy texture and extra protein. Cherry tomatoes give a nice sweet burst. Diced avocado adds healthy fats and flavor. Red onion gives a sharp bite that balances the other flavors. Corn adds sweetness and crunch. Fresh cilantro brings a bright, herbaceous taste. For the dressing, you will need lime juice, olive oil, cumin, salt, and pepper. Lime juice gives a zesty kick. Olive oil adds richness. Cumin adds warmth and depth. Salt and pepper enhance all the flavors. You can add more veggies to make it your own. Try bell peppers or cucumbers for extra crunch. For a different taste, use herbs like parsley or mint instead of cilantro. You can switch the black beans for other types of beans like kidney or pinto. If you want more protein, try adding grilled chicken or tofu. These simple swaps can make your salad unique and fun! {{ingredient_image_1}} To cook the quinoa, start by boiling water or vegetable broth in a medium saucepan. You need two cups of liquid for one cup of quinoa. Once it boils, add the rinsed quinoa. Rinsing removes a bitter coating called saponin. Lower the heat to low, cover the pot, and let it simmer for about 15 minutes. The quinoa is done when it absorbs all the liquid. After cooking, let it cool for a bit before mixing it with other ingredients. In a large bowl, mix the cooled quinoa with black beans, halved cherry tomatoes, diced avocado, finely chopped red onion, and corn. Make sure to handle the avocado gently. You want nice pieces, not mush. If you press too hard, it may turn mushy. Gently fold all the ingredients together, being careful not to break the avocado. For the dressing, grab a small bowl. Add the juice of two limes, three tablespoons of olive oil, one teaspoon of cumin, and salt and pepper to taste. Whisk these ingredients well until they blend smoothly. Seasoning is key here. Taste the dressing and adjust as needed. Pour the dressing over the quinoa mixture and toss gently to coat everything evenly. To cook quinoa well, start with rinsing it. Rinsing removes a bitter coating. This small step makes a big difference in taste. When cooking, bring water or broth to a boil first. Then add the rinsed quinoa. Lower the heat and cover the pot. Let it simmer for about 15 minutes. The quinoa should absorb all the liquid and become fluffy. After cooking, allow it to cool before mixing. Use fresh ingredients for the best taste. When chopping, keep your knife sharp. It helps you cut smoothly. A good knife makes handling tomatoes and onions easier. Seasoning is key to great flavor. After mixing the salad, taste it. You may want more salt, pepper, or lime juice. Adjusting these will make the dish pop. The lime dressing should be bright and zesty. Use fresh lime juice for the best flavor. If you want it zestier, add more lime juice. This will enhance the salad and wake up your taste buds. This salad tastes great served chilled or at room temperature. If you make it ahead, store it in the fridge. It’s perfect for meal prep or potlucks. For presentation, use a large bowl. Add a sprinkle of fresh cilantro on top. You can also place lime wedges on the side. This adds color and invites guests to squeeze fresh lime over their servings. Pro Tips Use Fresh Ingredients: Opt for fresh vegetables and herbs for the best flavor and nutrition. Fresh cilantro and ripe avocados will elevate your salad. Customize Your Beans: Feel free to replace black beans with kidney beans or chickpeas for a different texture and taste. Chill Before Serving: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Adjust the Lime: Depending on your preference, you can add more lime juice for extra zest or reduce it if you prefer a milder flavor. {{image_2}} You can easily customize this salad to fit your needs. If you're vegan, you're in luck! This dish is already plant-based. You can add more beans or nuts for protein. This keeps the salad filling and tasty. For gluten-free eaters, quinoa is a great choice. It has no gluten and is safe for most people. Just check the labels on any canned goods, like beans, to ensure they are gluten-free. Want to spice things up? You can add jalapeños for heat. A pinch of cayenne pepper also brings a nice kick. If you like bold flavors, try smoked paprika or chipotle powder. Both add depth to the taste. You can switch dressings too. Instead of lime, try a balsamic vinaigrette. A tahini dressing can also work well, adding creaminess. Don't be shy to experiment with flavors! You can replace quinoa with other grains. Try farro or bulgur for a different texture. They both give a unique taste to the salad. Seasonal ingredients can also change the game. Add fresh cucumbers in summer or roasted squash in fall. Both add color and flavor to your dish. Keep it fresh and fun by using what's in season! Store your Cilantro Lime Quinoa Salad in an airtight container. Glass or BPA-free plastic works great. This helps keep the flavors fresh. The salad stays good in the fridge for about 3 to 5 days. Make sure to check for any signs of spoilage, like off smells or changes in color. If you have leftovers, you can enjoy them cold or warm. To reheat, use a microwave. Heat it in short bursts, stirring in between. This helps keep the quinoa fluffy and the veggies crisp. Avoid overheating, as it can make the salad mushy. You can freeze this salad, but some ingredients may change texture. The avocado and tomatoes might not freeze well. If you still want to freeze it, leave those out. To freeze, place the salad in a freezer-safe container. Seal it tightly and label it. It can last for up to 3 months. When ready to eat, thaw it in the fridge overnight. Give it a gentle mix before serving. Cilantro Lime Quinoa Salad lasts about three to five days in the fridge. Store it in an airtight container. Always check for signs of spoilage. If you see any mold or an off smell, it’s best to toss it. Fresh ingredients like avocado may brown faster. So, you may want to eat it sooner if you added that. Yes, you can make this salad ahead of time. It tastes even better after sitting in the fridge for a bit. The flavors mix together nicely. For meal prep, cook the quinoa and mix it with the beans and veggies. Keep the dressing separate until you're ready to eat. This way, the salad stays fresh and crunchy. Cilantro Lime Quinoa Salad pairs well with many dishes. You can serve it alongside grilled chicken or fish for protein. It also goes great with tacos or burritos for a Tex-Mex twist. For a lighter meal, enjoy it with a side of steamed veggies or a fresh fruit salad. This blog post covered how to make a tasty Cilantro Lime Quinoa Salad. We explored the main ingredients, preparation steps, and helpful tips to get the best flavor and texture. Remember, you can customize the recipe with different veggies and proteins. Don’t forget storage tips to keep it fresh! With these ideas, you're ready to enjoy a flavorful meal anytime. Dive in and make this salad your own!

Cilantro Lime Quinoa Salad

A refreshing salad with quinoa, black beans, and a zesty lime dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 whole avocado, diced
  • 1 small red onion, finely chopped
  • 1 cup corn (fresh, frozen, or canned)
  • 1/2 cup fresh cilantro, chopped
  • 2 whole juices of limes
  • 3 tablespoons olive oil
  • 1 teaspoon cumin
  • to taste salt and pepper

Instructions
 

  • Start by cooking the quinoa. In a medium saucepan, bring water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
  • In a large mixing bowl, combine the cooked quinoa, black beans, cherry tomatoes, avocado, red onion, and corn.
  • In a separate small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until well combined.
  • Pour the dressing over the quinoa mixture and gently toss to combine, making sure to be careful with the avocado to prevent it from mashing.
  • Finally, fold in the chopped cilantro and give it one last gentle mix.
  • Taste and adjust seasoning if necessary, adding more lime juice, salt, or pepper to your preference.

Notes

Serve chilled or at room temperature. Garnish with extra cilantro and lime wedges.
Keyword healthy, quinoa, salad, vegetarian