Cilantro Lime Quinoa Salad
User Reviews
5
Cilantro Lime Quinoa Salad
Description
This Cilantro Lime Quinoa Salad starts by toasting and then simmering quinoa until fluffy and all water is absorbed. The salad ingredients include steamed edamame and corn, canned black beans, halved cherry tomatoes, finely chopped red onion (rinsed cold to mellow sharpness), and finely chopped jalapeño or bell pepper for mild heat.
The dressing blends fresh lime juice, avocado or light olive oil, smashed garlic, chopped cilantro, sea salt, black pepper, and ground cumin. Tossing the dressing with the warm quinoa seasons it thoroughly before combining with the other salad ingredients. Chopped fresh cilantro finishes the dish before serving chilled or at room temperature.
This salad offers a balance of nutty quinoa, fresh herbaceous notes, mild spice from jalapeño, and crisp beans and vegetables. It's robust enough to serve as a light vegetarian main or as a side dish at meals. The recipe is adaptable with optional additions like parsley or feta cheese for variety.
Yielding approximately seven cups, the salad stores well chilled and can be refreshed with extra dressing if additional vegetables or beans are added. The procedure to rinse red onion helps reduce its pungency, creating a more balanced flavor profile.
Ingredients
- 1 cup quinoa dry
- 1.5 cups water
- salt to taste
- black pepper to taste
- 1 cup edamame steamed from frozen, shelled
- 1 cup corn (steamed from frozen)
- 1 cup black beans (canned - drained and rinsed)
- 1 cup cherry tomato
- 1 jalapeño , finely chopped (or swap for 1/3 cup bell pepper)
- ½ cup onion red, finely chopped
- cilantro to taste, chopped, fresh
CILANTRO LIME DRESSING
- ¼ cup lime fresh squeezed juice
- 3-4 TBSP avocado oil or light olive oil
- 1 clove garlic , smashed and minced
- ¼ cup cilantro plus extra to garnish, chopped leaves
- ½ tsp salt sea salt
- ¼ tsp black pepper
- ¼ tsp cumin ground
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, use this time to prep remaining ingredients and steam your corn and edmame if needed.
- Finely chop red onion and rinse with cold water in a sieve/strainer to take away some of the "bite". Finely chop jalapeno (minus seeds - or use bell pepper if preferred) and dice or slice tomatoes.
- For the dressing, add all the ingredients to a lidded mason jar and shake well.
- Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. For a chilled salad, chill your quinoa in the freezer for 10-15 minutes before tossing with veggies.
- Add black beans, edamame, corn, chopped tomato, jalapeno (or bell pepper) and chopped red onion. Whisk/shake dressing once more then pour over salad. Mix well.
- Garnish with extra cilantro and any additoinal salt and pepper desired. Dig in right away or chill before serving. I love it both ways! If meal prepping, pop it in the fridge and dive in when your'e ready. The dressing will soak into the salad and amplify the flavor even more.
Notes
- Customize the salad with additional beans or vegetables by making extra dressing to maintain balanced flavor.
- Chilling enhances the flavor melding but the salad can also be served at room temperature.
- Rinsing the chopped red onion with cold water helps reduce its sharpness for a milder taste.
- This recipe yields about seven cups of salad and can be adjusted based on ingredients used and personal preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 175mg | 7% |
| Potassium | 442mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 222IU | 4% |
| Vitamin C | 14mg | 16% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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