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5.0 from 42 votes

Cilantro Lime Quinoa Salad

This make-ahead Cilantro Lime Quinoa Salad is vegetarian and gloriously gluten-free, making it perfect for meal prep, parties, potlucks, and weekday lunches galore!

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

Ingredients

  • 1 cup dry quinoa
  • 1.5 cups water
  • salt and pepper to taste
  • 1 cup shelled edamame (steamed from frozen)
  • 1 cup corn (steamed from frozen)
  • 1 cup black beans (canned - drained and rinsed)
  • 1 cup cherry tomatoes
  • 1 Jalapeño , finely chopped (or swap for 1/3 cup bell pepper)
  • ½ cup finely chopped red onion
  • chopped fresh cilantro to taste
CILANTRO LIME DRESSING
  • ¼ cup fresh squeezed lime juice
  • 3-4 TBSP avocado oil or light olive oil
  • 1 clove garlic , smashed and minced
  • ¼ cup chopped cilantro leaves plus extra to garnish
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp ground cumin

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

  • Feel free to add any extra beans or veggies your heart desires! If you add a bunch, simply make a little more dressing and have at it! This salad is crazy flavorful and versatile. Other optional extras include fresh parsley and feta.
  • Recipe yields approx. 7 cups of quinoa salad. Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!

Nutrition Information

Calories 235kcal (12%) Carbohydrates 31g (10%) Protein 9g (18%) Fat 9g (14%) Saturated Fat 1g (5%) Sodium 175mg (7%) Potassium 442mg (13%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 222IU (4%) Vitamin C 14mg (16%) Calcium 39mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 7servings

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.