Get ready for a party in a bowl! This isn’t just any salad; it’s a vibrant explosion of flavors and textures that will make your taste buds dance. We’re talking sweet, juicy watermelon, crisp jicama, creamy avocado, and hearty black beans, all tossed with fluffy quinoa in a zesty lime-cumin vinaigrette. It’s the ultimate one-bowl wonder—a complete, satisfying meal that’s as nourishing as it is delicious. Perfect for a light lunch, a summer potluck, or anytime you’re craving something incredibly fresh and exciting. Arriba!
Ingredients
• PREP: 20 minutes | COOK: 20 minutes | YIELD: 5 x 2-cup servings
• For the Salad
• ½ cup / 120 ml red quinoa
• 1 cup / 240 ml water
• 1 cup / 240 ml diced jicama
• ¼ cup / 60 ml diced red onion
• ½ cup / 120 ml coarsely chopped black olives
• ½ cup / 120 ml chopped cilantro
• 2 cups cooked black beans or 1 15-oz / 440 ml can, drained and rinsed
• 1 avocado, diced
• 3 cups / 710 ml diced watermelon
• 1 jalapeño, seeds and ribs removed, finely diced
• For the Lime-Cumin Vinaigrette
• Juice of 1 lime
• 2 tsp / 10 ml avocado oil or extra virgin olive oil
• 2 tsp / 10 ml white balsamic vinegar
• 2 tsp / 10 ml honey, brown rice syrup, or yacon syrup
• ½ tsp / 2.5 ml ground cumin
• ¼ tsp / 1.25 ml each sea salt and freshly ground black pepper
Instructions
1. Cook the Quinoa: In a small saucepan, combine the red quinoa and 1 cup / 240 ml of water. Bring to a simmer, then cover, reduce heat, and cook for about 15 minutes, or until the water is absorbed. Remove from heat and let it stand, covered, for 5 minutes.
2. Prepare the Salad Base: While the quinoa cooks, combine the diced jicama, red onion, black olives, cilantro, black beans, avocado, watermelon, and jalapeño in a large serving bowl.
3. Make the Vinaigrette: In a separate small bowl, whisk together the lime juice, avocado oil, white balsamic vinegar, honey (or syrup), ground cumin, sea salt, and black pepper until well combined.
4. Combine and Serve: Fluff the cooked quinoa with a fork and add it to the large bowl with the other salad . Pour the vinaigrette over everything and toss gently to combine. Serve immediately for the best texture.
Nutritional Information
• Nutritional Value Per Serving
• Calories: 296
• Calories from Fat: 99
• Protein: 9 g
• Carbs: 42 g
• Total Fat: 11 g
• Saturated Fat: 1.5 g
• Trans Fat: 0 g
• Fiber: 11 g
• Sodium: 167 mg
• Cholesterol: 0 mg
Pro Tips
• For easy meal prep, combine all salad except the watermelon and avocado. Store the dressing separately. When ready to eat, just add the fresh items and toss with the dressing.
• For extra crunch and healthy fats, top the salad with toasted pepitas (pumpkin seeds) or sunflower seeds just before serving.
• Control the spice level by leaving a few jalapeño seeds in for more heat, or omitting it entirely for a milder version. A pinch of smoked paprika in the dressing also adds a nice, smoky warmth.
• Let the quinoa cool completely before adding it to the salad to prevent the other from wilting or the avocado from browning too quickly.
FAQ
Q: Is this watermelon quinoa salad a good source of plant-based protein
A: Yes, this salad is an excellent source of vegetarian protein. Each serving contains 9 grams of protein, thanks to the combination of black beans and quinoa, which is a complete protein containing all nine essential amino acids.
Q: How can I make this salad vegan
A: To make this recipe fully vegan, simply substitute the honey in the lime-cumin vinaigrette. The recipe already suggests great vegan-friendly options like brown rice syrup or yacon syrup. Maple syrup or agave nectar would also work beautifully.
Q: Can I prepare this vegetarian salad ahead of time for meal prep
A: Absolutely! For best results, combine the cooked and cooled quinoa, black beans, jicama, red onion, and olives in an airtight container. Store the vinaigrette separately. When you’re ready to serve, add the fresh diced watermelon and avocado, then toss with the dressing to maintain the best texture and freshness.
Q: What can I substitute for jicama in this recipe
A: If you can’t find jicama or prefer a different texture, you can substitute it with another crisp vegetable. Diced cucumber (with seeds removed), daikon radish, or even a crisp, tart apple like a Granny Smith would provide a similar refreshing crunch.
