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Cilantro Lime Quinoa Salad
5 from 42 votes

Cilantro Lime Quinoa Salad

Cilantro Lime Quinoa Salad combines fluffy quinoa with steamed edamame, corn, black beans, cherry tomatoes, jalapeño, and red onion, tossed in a bright cilantro lime dressing. The salad balances smoky cumin and garlic in the dressing with fresh herbs and crunchy vegetables for a vibrant, herbaceous flavor and satisfying texture. It's a versatile, chilled side or light meal that can be customized with extra vegetables or beans.

Prep Time
15 mins
Cook Time
13 mins
Total Time
28 mins
Servings: 7 servings
Calories: 235 kcal
Course: Side Dish, Salad
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. While the quinoa cooks, use this time to prep remaining ingredients and steam your corn and edmame if needed.
  3. 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.
  4. For the dressing, add all the ingredients to a lidded mason jar and shake well.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 7 servings

Amount Per Serving

Calories 235

% 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.