One of our favorite salads (aside from Michelle who does not eat vegetables, period) is quinoa salad. Quinoa itself doesn’t have any flavor, but it is such a perfect salad ingredient as it has that earthiness that mixes so well with the rest of the ingredients. The slightly crunchy texture also makes it more fun than just chomping on greens, which sometimes make us feel like we are cows eating grass.
This Cilantro Lime Quinoa Salad is our spin on the one found on Allrecipes.com. It is simple but tasty! You will find yourself keep going back for seconds. When you feel too lazy to cook dinner and want something healthy, give this one a try.
1 cup quinoa
2 cups water
1 box cherry tomatoes, halved
1 avocado, diced
1 cup corn
Handful of cilantro, chopped
1/4 cup olive oil
2 tsp cumin powder
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
We love tomatoes, so we put a lot into ours. You can always cut back or increase on any of the above ingredients based on your own likings. One of the great things about this recipe is it is very adaptable to changes and substitutions.
Your quinoa package should already come with instructions. But in general just keep this scale in mind: 1 cup quinoa, 2 cups water. Bring to a boil in a pot, then turn the heat to medium low, cover, and let it boil for another 15-17 minutes. Drain out the water and set it aside to cool down.
The ingredients of this salad are so vibrant, it can comfort our Fall rainy weather glooms. You can even have it warm as the quinoa just came off hot boiling water. We usually put it in the refrigerator to cool it down a bit first, but you can mix in the ingredients right away for a warm quinoa salad. Ingredient prep is easy: half the cherry tomatoes, dice the avocados, chop the cilantro, and boil the frozen corn.
As for the dressing, mix the olive oil, cumin powder, lime juice, and 1 tsp salt together. If you want a bit of a kick, add in some red pepper flakes.
Once you have all your ingredients prepped, all you have to do is just mix them in a big bowl, together with the dressing. You can serve it right away or put it in the refrigerator for later, or the day after. Enjoy!