Cilantro Lime Quinoa Salad
Equipment
- 1 medium saucepan with lid
- 1 Fine mesh strainer
- 1 Cutting board
- 1 Chef's knife
- 1 medium mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Wooden spoon or spatula
Ingredients
- 1 cup quinoa raw rinsed
- 2 cup water
- 1 teaspoon salt divided
- 1 cup cherry tomatoes halved
- 1 cup canned black beans drained and rinsed
- 1 cup corn kernels cooked or thawed if frozen
- 1 red bell pepper diced
- 1/4 cup red onion finely diced
- 1/2 cup fresh cilantro chopped
- 3 tablespoon olive oil extra-virgin
- 3 tablespoon lime juice fresh
- 1 teaspoon lime zest finely grated
- 1 clove garlic minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon chili flakes optional
- 1 medium avocado diced optional
Instructions
- Rinse the quinoa in a fine-mesh strainer under cold water until the water runs clear.
- Combine rinsed quinoa, water, and 1/2 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover with a lid, and simmer for 15 minutes until the water is absorbed and quinoa is tender.
- Remove the saucepan from heat, keep covered, and let the quinoa rest for 5 minutes.
- Fluff the quinoa gently with a fork, then spread it in a thin layer in a mixing bowl or tray to cool for about 5 minutes.
- While the quinoa cools, add cherry tomatoes, black beans, corn, red bell pepper, red onion, and cilantro to a medium mixing bowl.
- In a small bowl, whisk together olive oil, lime juice, lime zest, garlic, cumin, remaining 1/2 teaspoon salt, black pepper, and chili flakes if using.
- Add the cooled quinoa to the bowl with the vegetables and beans.
- Pour the lime dressing over the quinoa mixture and toss gently with a wooden spoon until everything is evenly coated.
- Fold in the diced avocado just before serving to avoid mashing it.
- Taste and adjust seasoning with extra salt, pepper, or lime juice as needed.
- Let the salad rest for at least 10 minutes at room temperature or chill in the refrigerator before serving.
Notes
For best flavor, allow the salad to sit so the quinoa absorbs the dressing, and don’t skip rinsing the quinoa, as it removes bitterness from the outer coating. You can easily customize this recipe by adding diced cucumber, shredded carrots, or crumbled queso fresco or feta, and you can turn it into a heartier meal by topping it with grilled chicken, shrimp, or tofu. If making ahead, store the salad without avocado and add it just before serving to prevent browning, and if the salad seems dry after chilling, refresh it with a drizzle of olive oil and a squeeze of lime.
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