Print

Quick & Easy Cilantro Lime Quinoa Salad (Vegan & Meal-Prep Friendly)

A mound of fresh cilantro lime quinoa salad mixed with black beans, corn, and red peppers on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is a refreshing, zesty cilantro lime quinoa salad recipe that you can prepare quickly. It is naturally vegan and gluten free, making it a perfect healthy choice for meal prepping lunches or serving as a vibrant side dish.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn kernels (fresh or frozen, thawed)
  • 1/2 cup chopped red bell pepper
  • 1/4 cup finely chopped red onion
  • 1 large bunch fresh cilantro, chopped
  • 1 large avocado, diced (optional, add just before serving)
  • For the Zesty Lime Dressing:
  • 1/4 cup fresh lime juice (about 3–4 limes)
  • 1/4 cup olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the quinoa: Combine the rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool completely.
  2. Prepare the vegetables: While the quinoa cools, chop the bell pepper, red onion, and cilantro. Rinse and drain the black beans and corn.
  3. Make the dressing: In a small bowl or jar, whisk together the lime juice, olive oil, cumin, salt, and pepper until well combined. This creates your zesty lime dressing.
  4. Assemble the salad: In a large bowl, combine the cooled quinoa, black beans, corn, bell pepper, red onion, and chopped cilantro.
  5. Dress the salad: Pour the dressing over the quinoa mixture. Toss gently until everything is evenly coated.
  6. Chill or serve: You can serve this immediately, but the flavors meld better if you chill it for at least 30 minutes. If using avocado, gently fold it in right before serving.

Notes

  • For best results in meal prep, store the avocado separately and add it just before you eat the salad.
  • You can substitute white beans for black beans for a different flavor profile.
  • This recipe works well as a protein packed quinoa bowl base for lunches.

Nutrition

Find it online: https://www.purecookingjoy.com/cilantro-lime-quinoa-salad/

0 Shares
Tweet
Pin
Share