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- 1 cup quinoa, rinsed - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 red onion, finely chopped - 1 cup corn (fresh or frozen, thawed) - 1 avocado, diced - 1/3 cup fresh cilantro, chopped The main star of our salad is quinoa. It is a grain high in protein and fiber. This makes it great for a filling meal. I prefer rinsing the quinoa before cooking it. This step helps remove any bitter taste. The vegetables add color and crunch. Cherry tomatoes bring sweetness. Cucumbers add freshness. Red onions give a mild bite. Corn adds a nice pop, and avocado gives creaminess. Fresh cilantro ties it all together with its bright flavor. - Juice of 2 limes - 3 tablespoons olive oil - Salt and pepper to taste The dressing is simple but full of flavor. Lime juice adds tang and brightness. Olive oil gives the salad richness. I always use fresh lime juice for the best taste. Salt and pepper balance the flavors. You can adjust these to your liking. - 1 jalapeño, minced (for a spicy kick) If you like heat, add jalapeño. It gives the salad a spicy twist. Just be careful with the amount. You can always start with a small piece and add more if you want. This salad is easy to customize based on your taste. - First, rinse 1 cup of quinoa under cold water. This helps remove bitterness. - Next, combine the rinsed quinoa with 2 cups of water or vegetable broth in a medium saucepan. - Bring the mixture to a boil over medium-high heat. - Once it boils, reduce the heat to low and cover the pan. - Let it simmer for about 15 minutes until the quinoa absorbs all the liquid. - After cooking, remove from heat and let it sit covered for 5 minutes. - Fluff the quinoa with a fork and allow it to cool to room temperature. - While the quinoa cools, gather your vegetables. - Cut 1 cup of cherry tomatoes in half. - Dice 1 cup of cucumber into small pieces. - Finely chop half a red onion. - If using fresh corn, cut the kernels off the cob. You need 1 cup. - Dice 1 avocado carefully to avoid mush. - In a large mixing bowl, combine the cooled quinoa and all the cut vegetables. - In a small bowl, whisk together the juice of 2 limes, 3 tablespoons of olive oil, salt, and pepper. - If you like spice, add minced jalapeño to the dressing. - Pour the dressing over the quinoa and veggies. - Add 1/3 cup of chopped cilantro and gently toss everything together. - Taste the salad and adjust the seasoning if needed. - Let the salad sit for at least 15 minutes. This helps the flavors blend well. - To achieve fluffy quinoa, rinse it well before cooking. This removes any bitter taste. - Use a ratio of 1 cup quinoa to 2 cups water or broth. Bring it to a boil. - Once it boils, lower the heat and cover the pot. Let it simmer for about 15 minutes. - After cooking, let the quinoa sit covered for 5 minutes. Then fluff it with a fork for the best texture. - For cutting vegetables, use a sharp knife for clean cuts. - Cut cherry tomatoes in half to expose their juicy centers. - Dice cucumbers and avocado into bite-sized pieces for easy eating. - Finely chop the red onion to avoid overwhelming flavors in the salad. - For added flavor, consider mixing in black beans or chickpeas. They add protein and texture. - You can also toss in diced bell peppers or shredded carrots for extra crunch. - If you're a spice lover, include minced jalapeño for a kick. Adjust the amount based on your heat preference. - To balance the lime and seasoning, start with the juice of 2 limes. - Taste the salad before serving. You can always add more lime or salt if needed. - Use high-quality olive oil for the dressing. It enhances the overall flavor of the salad. - Serve the salad in a large, colorful bowl for a vibrant look. - Garnish with extra cilantro leaves for a fresh touch. - Add lime wedges on the side. They make the dish pop visually and offer a zesty aroma. - For individual servings, use small bowls or plates. This makes it easy for guests to enjoy. {{image_2}} You can add protein to your cilantro lime quinoa salad to make it heartier. - Grilled chicken or shrimp gives it a savory, satisfying lift. - Black beans or chickpeas add a nice touch of creaminess and fiber. These options make the salad filling and great for lunch or dinner. Try marinating the chicken or shrimp in lime juice for extra flavor. If you want to switch things up, try using different grains. - Farro or bulgur brings a chewy texture and nutty taste. - Quinoa blends can mix different grains for added depth. These variations keep the salad exciting and can suit your taste. Experimenting with grains lets you customize your dish for any occasion. Change the salad based on what’s in season. - In summer, add fruits like berries or stone fruits for a sweet contrast. - During winter, roasted squash or sweet potatoes warm up the dish. These seasonal swaps make your salad fresh and vibrant all year. You can enjoy it differently with each season's best produce. To store leftovers, place the salad in an airtight container. This keeps it fresh. Use a glass or plastic container with a tight lid. Glass containers work well for quick reheating. Store the salad in the fridge for up to three days. Can you freeze quinoa salad? Yes, you can freeze it! However, it may change texture. To freeze, place the salad in a freezer-safe container. Leave some space at the top for expansion. To thaw, move it to the fridge overnight. When to eat leftovers? Enjoy them within three days for the best taste. Signs of spoilage include a sour smell or slimy texture. If you see any mold or discoloration, it’s best to toss it. Always trust your senses when it comes to food safety. You can pair this salad with many dishes. Here are some great ideas: - Grilled chicken for a protein boost. - Shrimp tacos for a fun twist. - Black beans for added fiber and taste. - A side of tortilla chips for crunch. - Fresh fruit salad to balance the flavors. Each option adds a new layer to your meal. Whether you want something light or hearty, these pairings work well. Yes, you can prepare this salad in advance. Here are some tips for meal prep: - Cook the quinoa and let it cool. - Chop the veggies a day before serving. - Mix the salad a few hours ahead. - Store it in the fridge for the best flavor. Making it ahead saves time and allows the flavors to blend. Yes, cilantro lime quinoa salad is gluten-free. Quinoa is a seed, not a grain. It does not contain gluten, making it safe for those with gluten sensitivities. You can enjoy this salad without worry. This blog post covered how to make a tasty cilantro lime quinoa salad. We explored the main ingredients, including quinoa, fresh veggies, and herbs. You learned how to cook quinoa and prepare the salad step by step. We also shared tips for flavor, presentation, and different variations. In closing, this salad is easy to customize and store. Feel free to try your favorite proteins and seasonal veggies. Enjoy your healthy meal, and know that making food like this can be fun and rewarding!

Cilantro Lime Quinoa Salad

Discover the vibrant flavors of Cilantro Lime Quinoa Salad, a refreshing dish that's perfect for any occasion. Packed with nutritious ingredients like quinoa, cherry tomatoes, and avocado, this salad is not only delicious but also easy to make. In just 40 minutes, you can create a colorful meal that’s great for lunch or dinner. Ready to impress your taste buds? Click through to explore this tasty recipe and enjoy fresh, zesty flavors today!
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Ingredients
  

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 red onion, finely chopped

1 cup corn (fresh or frozen, thawed)

1 avocado, diced

1/3 cup fresh cilantro, chopped

Juice of 2 limes

3 tablespoons olive oil

Salt and pepper to taste

Optional: 1 jalapeño, minced (for a spicy kick)

Instructions
 

In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat.

    Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and allow to cool to room temperature.

      In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, chopped red onion, corn, and avocado.

        Add the cooled quinoa to the bowl with the vegetables.

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

            Pour the dressing over the quinoa and veggies, then add the chopped cilantro. Gently toss to combine, ensuring everything is well coated in the dressing.

              Taste and adjust seasoning if necessary, adding more lime juice or salt to your preference.

                Let the salad sit for at least 15 minutes to allow the flavors to meld together before serving.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve the salad in a large bowl garnished with extra cilantro leaves and lime wedges on the side for a bright and inviting display.