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To make a Cilantro Lime Quinoa Salad, you need fresh and simple ingredients. Here’s what you will gather: - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 bell pepper (red or yellow), diced - 1 cup corn (fresh or canned) - 1/2 red onion, finely chopped - 1 cup black beans, rinsed and drained - 1 avocado, diced - 1/4 cup fresh cilantro, chopped - Juice of 2 limes - 3 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon chili powder (optional) These ingredients bring a burst of flavor and color. Quinoa serves as the base. It is high in protein and gluten-free. You can use vegetable broth or water for cooking. The broth adds a rich taste. The veggies add crunch and sweetness. I love using cherry tomatoes and bell peppers for color. Fresh corn gives a nice sweetness, too. Black beans add protein and fiber, making this salad filling. The dressing is simple yet bright. Lime juice and olive oil mix well with salt and pepper. You can add chili powder if you want some heat. Finally, fresh cilantro adds a lovely herb flavor. It makes this dish stand out. Gather all these ingredients, and you are ready to create a fresh, tasty salad! - First, bring 2 cups of vegetable broth to a boil in a medium saucepan. - Once the broth boils, add 1 cup of rinsed quinoa. Stir it gently. - Reduce the heat to low and cover the pot. Let it simmer for 15 minutes. - After 15 minutes, check if the quinoa is fluffy and the liquid is gone. - Fluff the quinoa with a fork and let it cool for a bit. - While the quinoa cooks, grab a large mixing bowl. - Chop 1 cup of cherry tomatoes in half. - Dice 1 bell pepper, either red or yellow. - If using fresh corn, cut it off the cob. If canned, drain it well. - Finely chop 1/2 red onion. - Rinse and drain 1 cup of black beans. - Dice 1 avocado and add it to the bowl. - Mix all these ingredients well in your bowl. - Once the quinoa cools, add it to the bowl with the veggies. - In a small bowl, whisk together the juice of 2 limes, 3 tablespoons of olive oil, salt, and pepper. - If you want a bit of heat, add 1 teaspoon of chili powder. - Pour the dressing over the quinoa and vegetables. Toss gently to mix. - Finally, fold in 1/4 cup of chopped cilantro. Taste and adjust the seasoning if needed. - Let the salad sit for 10-15 minutes to blend the flavors before serving. To get the best quinoa, start by rinsing it well. Use a fine mesh strainer. Rinsing helps remove the bitter coating called saponin. This step makes your quinoa taste much better. After cooking, fluff the quinoa with a fork. This helps separate the grains. It should be light and airy, not sticky. Let it cool a bit before mixing it into the salad. Adjusting seasoning is key. Taste your salad before serving. If it needs more zing, add a pinch of salt or extra lime juice. For a kick, try adding chili powder. It brings a warm heat that many enjoy. For dressings, olive oil and lime juice work well. You can also add a splash of vinegar for extra flavor. These simple dressings make your salad fresh and vibrant. For serving, you can use a large bowl or individual cups. This makes it easy for guests to help themselves. Arrange the salad in a colorful way to show off the ingredients. Garnish with lime wedges and extra cilantro leaves. This adds a pop of color and makes the dish look more appealing. A sprinkle of chili powder on top can also add a nice touch. {{image_2}} You can change the beans in your salad. Try using chickpeas for a new taste. You might also enjoy kidney beans or pinto beans. Seasonal veggies can add color and flavor too. In summer, consider adding cucumbers or zucchini. In fall, roasted sweet potatoes or butternut squash work well. This salad is naturally gluten-free. You can enjoy it without worry if you avoid gluten. It’s also great for vegans and vegetarians since all the ingredients are plant-based. If you want protein, add more beans or some tofu. Want to spice things up? Add a pinch of cumin or some fresh oregano. Fresh herbs like basil or mint can brighten the dish. You can also mix in fruits. Diced mango or pineapple brings sweetness and fun. These additions make your salad unique and delicious. After making your cilantro lime quinoa salad, store it in an airtight container. This keeps the salad fresh. Place it in the fridge within two hours of making it. The cool air helps maintain its taste and crunch. The salad can last up to three days in the fridge. Before serving, stir it gently and adjust the seasoning if needed. If you want to save some for later, you can freeze the salad. First, pack it in a freezer-safe container. Make sure to leave some space at the top, as the salad may expand. It’s best to freeze it without the avocado, as it won’t thaw well. This way, you keep flavors fresh. You can freeze the salad for up to three months. To eat, thaw it overnight in the fridge, then stir and serve. Freshness is key with this salad. If stored properly, it lasts about three days in the fridge. Check for signs of spoilage, like off smells or a change in color. If the salad looks or smells bad, it’s best to toss it. Enjoy your salad while it’s fresh for the best taste and texture! Yes, you can make this salad ahead of time. It tastes even better after sitting. Just keep it in the fridge. The flavors mix and get stronger. I suggest mixing in the avocado right before serving to keep it fresh. You can serve this salad with grilled chicken, shrimp, or fish. It pairs well with tacos or burritos too. For a lighter meal, try it with a side of roasted vegetables. This salad also works great as a filling lunch. To make fluffy quinoa, rinse it well before cooking. This removes bitter saponins. Use a 2:1 ratio of broth to quinoa. Bring the broth to a boil, then lower the heat. Cover and let it simmer until all the liquid is absorbed. Fluff it with a fork afterward. Absolutely! You can use brown rice, farro, or couscous. Each grain has its own taste and texture. Just adjust the cooking time based on the grain you choose. Make sure to check the package for cooking instructions. Store leftovers in an airtight container in the fridge. They can last for up to three days. Use them in wraps or as a topping for tacos. You can also mix them into soups for added flavor. This blog post covered how to make a tasty Cilantro Lime Quinoa Salad. We started with fresh ingredients like quinoa, veggies, and beans. Next, I shared steps for cooking and mixing them. Tips helped you perfect the flavor and presentation. You learned variations for dietary needs and how to store the salad safely for later. In conclusion, this salad is versatile and easy to make. It offers great flavors and nutrition. Enjoy creating your own version!

Cilantro Lime Quinoa Salad

Elevate your meals with this refreshing Cilantro Lime Quinoa Salad that’s packed with nutrients and bursting with flavor! This vibrant dish combines fluffy quinoa, fresh vegetables, and creamy avocado, all drizzled with a zesty lime dressing. Perfect as a side or a light meal, this recipe is easy to make and takes just 30 minutes. Click through to explore this delicious recipe and enjoy a burst of healthy goodness in every bite!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 bell pepper (red or yellow), diced

1 cup corn (fresh or canned)

1/2 red onion, finely chopped

1 cup black beans, rinsed and drained

1 avocado, diced

1/4 cup fresh cilantro, chopped

Juice of 2 limes

3 tablespoons olive oil

Salt and pepper to taste

1 teaspoon chili powder (optional)

Instructions
 

In a medium saucepan, bring the vegetable broth (or water) to a boil.

    Add the rinsed quinoa to the boiling broth, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork and let it cool.

      While the quinoa is cooking, prepare the vegetables. In a large mixing bowl, combine the cherry tomatoes, diced bell pepper, corn, red onion, black beans, and avocado.

        Once the quinoa has cooled, add it to the mixing bowl with the vegetables.

          In a small bowl, whisk together the lime juice, olive oil, salt, pepper, and chili powder (if using).

            Pour the dressing over the quinoa and vegetable mixture, then gently toss to combine.

              Finally, fold in the chopped cilantro and adjust seasoning to taste.

                Allow the salad to sit for 10-15 minutes to let the flavors meld before serving.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the salad in a large bowl or individual cups, garnished with lime wedges and extra cilantro leaves for a vibrant touch.