There is something about finding the right Quinoa salad that is so satisfying. This Savory Quinoa Veggie Salad has the perfect blend of lime and cumin that will keep you coming back for more. I’m not kidding, we usually bulk up our salad, and we eat it for a few days. The best part is that it stays fresh for days, but make sure it is in a sealed container.
Not only do we love the taste that keeps us coming back for more, but we enjoy the hardiness of this fresh salad. This salad is loaded with quinoa, spinach, corn, black beans, cherry tomatoes, cucumbers, cilantro, and green onions.
Why make a quinoa Salad?
Quinoa is considered a superfood! It is rich in fiber, minerals, and antioxidants. Not only does quinoa taste great, but it is also a good protein source made up of all nine essential amino acids. It also has more protein than rice and can fill you up faster. If that doesn’t sell you on quinoa, then maybe you might like the fact that it can improve blood sugar, cholesterol and its so easy to prepare! We love eating quinoa!
Dress it up
The savory taste definitely comes from the dressing ingredients. For this recipe, I prefer fresh limes instead of perserved lime juice. We also add extra lime juice to our taste. I’m not big on spicy flavors like my husband, so I let him add his own red pepper flakes to his hearts content.
For the dressing add the juiced the limes, the olive oil, 1 teaspoon salt, 1/4 teaspoon pepper, 2 teaspoons ground cumin, and 1/4 teaspoon red pepper flakes. Pour it over the salad and mix it well. Sample it and add more salt or red pepper flakes to your taste!
Time to Chop
Here is the moment you have been waiting for, your recipe!
Savory Quinoa Veggie Salad
6
servings20
minutesIngredients
1 cup quinoa thoroughly rinsed
2 cups water
3-4 ounces spinach, stems removed and coarsely chopped
1 can (15 ounces) corn, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber chopped
5-6 green onions, chopped
1/4 cup cilantro, finely chopped
- DRESSING INGREDIENTS
2 large limes, juiced- (4 TBSP)
3 tablespoons olive oil
1 tsp Salt and 1/4 tsp pepper (add to taste)
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
Directions
- Follow package instructions to cook 1 cup of quinoa. Transfer to a large bowl and aside to cool completely. (Putting it in the fridge can help with the cooling process.)
- To the bowl with the cooled quinoa, add the chopped spinach, rinsed corn, rinsed black beans, cherry tomatoes, chopped cucumber, chopped green onions, and finely chopped cilantro.
- Toss together.
- In a small bowl whisk together the lime juice, olive oil, about 1 teaspoon salt, 1/4 teaspoon pepper, 2 tsp ground cumin, and 1/4 tsp red pepper flakes. Pour over the salad and toss to combine.*
- Store leftovers in the fridge in an airtight container
Notes
- Wait until the quinoa has cooled down to put the dressing on. Put the quinoa in the fridge until it is ready for the dressing. Add extra salt, pepper or red pepper flakes for more flavor.
I hope this salad fulfills your savory desires! Let me know how it turns out and what you would change? Also don’t forget to tag me on Instagram when you make your salad. I’m excited to help you come to the plant side one quinoa salad at a time! 🙂
Sincerely,
Chantel
