Cilantro-Lime Quinoa Salad
This Cilantro-Lime Quinoa Salad is vibrant, fresh, and packed with zesty lime, cilantro, black beans, and corn for a nourishing plant-based meal or side.
Servings: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup black beans drained and rinsed
- 1 cup corn canned or frozen
- 1 red bell pepper diced
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 1/2 cup cilantro chopped
- 1/4 cup fresh lime juice
- 3 tablespoons olive oil
- 1 teaspoon cumin
- to taste salt and pepper
Instructions
Cook the Quinoa
- Rinse the quinoa thoroughly under cold water to remove its natural bitterness. In a medium saucepan, combine 1 cup of quinoa with 2 cups of vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow it to cool slightly.
Prepare the Vegetables
- While the quinoa is cooking, drain and rinse the black beans and corn. If using frozen corn, thaw it first. Dice the red bell pepper, halve the cherry tomatoes, finely chop the red onion, and chop the fresh cilantro. Having all the veggies prepped makes the assembly quick and easy.
Mix the Dressing
- In a small bowl, whisk together the fresh lime juice, olive oil, cumin, salt, and pepper. This simple dressing is what brings all the flavors together with a zesty, slightly smoky touch.
Assemble the Salad
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, red bell pepper, cherry tomatoes, red onion, and cilantro. Pour the dressing over the salad and gently toss until everything is evenly coated.
Taste and Adjust
- Give the salad a taste and adjust the seasoning if needed. You might want to add a bit more lime juice for extra tang or a pinch more salt and pepper. For best results, let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.
Equipment
- Medium Saucepan
- Mixing Bowl
- Small Bowl
Notes
- Rinse quinoa well before cooking to achieve a fluffier texture and remove bitterness.
- Use vegetable broth instead of water to enhance the quinoa's flavor.
- Add diced avocado just before serving for creaminess and extra protein.
- Try adding smoked paprika to the dressing for a smoky twist.
- Store leftovers in an airtight container in the fridge for 3-4 days and stir before serving.