Quinoa Salad with Cumin Lime Vinaigrette
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Quinoa Salad with Cumin Lime Vinaigrette might be a recipe you should try. This recipe serves 6 and costs $1.53 per serving. One portion of this dish contains roughly 9g of protein, 20g of fat, and a total of 389 calories. 5687 people were impressed by this recipe. A mixture of juice of lime, cherry tomatoes, sea salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as an affordable side dish. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. It is brought to you by Nourished Kitchen. With a spoonacular score of 98%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Tex-Mex Quinoa Salad with Cumin Lime Vinaigrette, Quinoa Salad with Orange-Cumin Vinaigrette, and Chopped Salad with Cumin-Lime Vinaigrette.
Servings: 6
Preparation duration: 60 minutes
Cooking duration: 15 minutes
Ingredients:
1 avocado, seeded, peeled and chopped
2 cups cherry tomatoes, sliced in half
leaves of 1 bunch cilantro
1/3 cup extra virgin olive oil
1 clove garlic, minced
½ teaspoon ground cumin
1 jalapeno, sliced thin
Juice of 2 limes
2 cups quinoa (Find it here.)
1 small red onion, minced
¼ teaspoon sea salt
1 teaspoon sea salt
4 cups water
Equipment:
mixing bowl
sauce pan
whisk
Cooking instruction summary:
Pour the quinoa into a saucepan and cover with water and salt. Bring to a boil over high heat, cover, and turn down the heat to medium-low. Simmer, covered, until quinoa is is tender, about fifteen minutes. Spoon the quinoa into a large mixing bowl, fluff with a fork, and then refrigerate at least an hour until cold.Toss the cold quinoa with avocado, tomatoes, red onion, jalapeno and cilantro leaves.Prepare the dressing by whisking lime juice with garlic, cumin, salt and olive oil. Dress the quinoa salad and serve immediately. Leftovers will store, tightly sealed, in the refrigerator up to five days.
Step by step:
1. Pour the quinoa into a saucepan and cover with water and salt. Bring to a boil over high heat, cover, and turn down the heat to medium-low. Simmer, covered, until quinoa is is tender, about fifteen minutes. Spoon the quinoa into a large mixing bowl, fluff with a fork, and then refrigerate at least an hour until cold.Toss the cold quinoa with avocado, tomatoes, red onion, jalapeno and cilantro leaves.Prepare the dressing by whisking lime juice with garlic, cumin, salt and olive oil. Dress the quinoa salad and serve immediately. Leftovers will store, tightly sealed, in the refrigerator up to five days.
Nutrition Information:
covered percent of daily need
