Description
This Zesty Quinoa Salad brings a sophisticated balance of bright acidity, earthy protein, and crisp textures to your table. Packed with flavors from fresh lime juice, cucumbers, and bell peppers, this salad serves as a nutritious, filling meal perfect for any season.
Ingredients
Scale
1 cup Quinoa (dry)
2 cups Water or Vegetable Broth
1 cup English Cucumber, diced
1 large Red Bell Pepper, diced
1/4 cup Red Onion, finely minced
1/2 cup Fresh Cilantro, chopped
1/4 cup Extra Virgin Olive Oil
2–3 Fresh Limes (for juice and zest)
1 clove Garlic, pressed
Sea Salt and Black Pepper, to taste
Instructions
- Rinse the quinoa thoroughly under cold water for at least 30 seconds
- Toast the damp quinoa in a pot over medium heat for 2 minutes, then add water or broth with a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork
- Prepare the vinaigrette by whisking olive oil, lime juice, lime zest, pressed garlic, salt, and pepper in a bowl
- Combine the warm quinoa with half of the dressing in a large bowl and toss gently
- Once the quinoa is at room temperature, fold in cucumber, bell pepper, red onion, and cilantro
- Add remaining dressing and adjust flavors if needed. Chill for at least 30 minutes before serving
Notes
Rinse quinoa well to remove bitter saponins.
Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 3 g
- Sodium: 20 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg