Zesty Lime Quinoa Salad – Fresh and Protein-Packed
This Zesty Lime Quinoa Salad is bright, protein-packed, and quick to prepare—perfect for a wholesome lunch or side dish.
This Zesty Lime Quinoa Salad is the perfect blend of flavors and nutrition, making it an ideal choice for your busy weeknights. Fresh, vibrant ingredients come together in a protein-packed dish that delights the taste buds and nourishes the body.
Zesty Lime Quinoa Salad
- Bright flavors that awaken your palate.
- Packed with protein, making it a great option for vegetarians.
- Quick and easy to prepare, perfect for busy weeknights.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth (or water)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup black beans, drained and rinsed
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper, to taste
How to Make
Start by rinsing the quinoa under cold water to remove any bitterness. In a medium pot, combine 1 cup of quinoa with 2 cups of vegetable broth (or water) and bring to a boil. Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and fluff with a fork.
While the quinoa is cooking, prepare the other ingredients. In a large mixing bowl, combine the halved cherry tomatoes, diced avocado, black beans, chopped red onion, and cilantro. For the dressing, whisk together the lime juice, olive oil, salt, and pepper in a separate small bowl. Once the quinoa is done and slightly cooled, add it to the mixing bowl with vegetables and drizzle the dressing on top. Toss everything together until well combined.
Tips
- For added flavor, consider tossing in some feta cheese or corn.
- Feel free to switch up the beans or use whatever veggies you have on hand.
- This salad is also great topped with grilled chicken or shrimp for extra protein.
Make-Ahead
This Zesty Lime Quinoa Salad can be made ahead of time and stored in the fridge for up to 3 days. It’s a great option for meal prep or a quick healthy lunch during the week!
Storing
Store any leftover quinoa salad in an airtight container in the refrigerator. It can last up to 3 days, although the avocado may brown slightly.
Freezing
While this salad is best enjoyed fresh, you can freeze it without the avocado. Just let it thaw in the refrigerator overnight before serving.
Reheating
If you choose to reheat the quinoa, do so in a microwave-safe bowl. Heat in 30-second intervals, stirring in between until warmed through. Add fresh avocado and dressing after reheating.
Serving Suggestions
This salad makes a fantastic side dish for grilled meats or fish, and it’s lovely as a light lunch on its own. Pair with a refreshing beverage like sparkling water or lemonade for a delightful meal.
Looking for a high-quality knife to make your prep easier? Check out this kitchen knife.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth (or water)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup black beans, drained and rinsed
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
Cook quinoa
Rinse quinoa under cold water. In a pot, combine quinoa and broth (or water), and bring to a boil.
Simmer quinoa
Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
Prepare vegetables
In a large bowl, combine cherry tomatoes, avocado, black beans, red onion, and cilantro.
Make dressing
In a separate small bowl, whisk lime juice, olive oil, salt, and pepper.
Combine and toss
Add quinoa to the vegetable mixture, drizzle dressing, and toss to combine.
Notes
- For added flavor, consider tossing in some feta cheese or corn.
- Feel free to switch up the beans or use whatever veggies you have on hand.
- This salad is also great topped with grilled chicken or shrimp for extra protein.
Nutrition Facts
Frequently asked questions
Can I use brown rice instead of quinoa?
Yes, but you may need to adjust the cooking time and liquid amounts since brown rice typically takes longer to cook.
How should I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. Add avocado last if possible to reduce browning.
Is this recipe vegetarian?
Yes, this recipe is vegetarian and can be made vegan by omitting any cheese or adding a dairy-free dressing option.
What goes well with this salad?
This salad pairs nicely with grilled chicken or shrimp, or can be served as a hearty vegetarian main with a side of greens.
Can I customize the toppings?
Absolutely. You can add feta cheese, corn, bell peppers, or jalapeños for extra flavor and texture.
