Get ready to brighten up your plate with this incredibly fresh and flavorful Fiesta Quinoa Salad! This isn’t just any salad; it’s a powerhouse of nutrition, texture, and zesty taste that will have you coming back for seconds. Quinoa, the ancient supergrain, provides a fluffy, protein-packed base, while a rainbow of crisp vegetables adds a satisfying crunch. Tying it all together is a simple but vibrant lime dressing that makes every bite sing. Perfect for meal prep, a light lunch, or as a standout side dish at your next potluck, this salad is naturally vegetarian, gluten-free, and endlessly delicious.
Ingredients
• For the Quinoa
• 1 1/2 cups / 375 mL water
• 1 cup / 250 mL quinoa, rinsed and thoroughly drained
• 1/2 teaspoon / 2 mL salt
• For the Zesty Lime Dressing
• 1/4 cup / 60 mL lime juice
• 2 tablespoons / 30 mL extra-virgin olive or flaxseed oil
• 1 teaspoon / 5 mL toasted sesame oil
• Pinch of black pepper
• For the Salad
• 1/2 cup / 125 mL diced cucumber
• 1/2 cup / 125 mL corn kernels, fresh or frozen
• 1/4 cup / 60 mL diced red bell pepper
• 2 tablespoons / 30 mL finely chopped green onion
• 4 teaspoons / 20 mL finely chopped fresh cilantro
Instructions
1. To cook the quinoa, bring water to a boil in a medium pot. Stir in the rinsed quinoa and salt. Reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Fluff with a fork and set aside to cool completely.
2. While the quinoa cools, prepare the dressing. In a small bowl, whisk together the lime juice, olive oil, sesame oil, and a pinch of black pepper until well combined.
3. In a large serving bowl, combine the cooled quinoa, diced cucumber, corn, red bell pepper, green onion, and fresh cilantro.
4. Pour the dressing over the salad and toss gently to coat all the . Adjust seasoning with more salt or pepper if needed, and serve.
Nutritional Information
• Per 1 cup / 250 mL serving: Calories: 249, Protein: 7 g, Fat: 10 g, Carbohydrate: 35 g, Dietary Fibre: 4 g, Iron: 4 mg, Vitamin C: 23 mg, Sodium: 221 mg. Percentage of calories from protein 11%, fat 35%, carbohydrate 54%.
Pro Tips
• Always rinse your quinoa in a fine-mesh sieve before cooking to remove its natural bitter coating, called saponin.
• For meal prep, store the dressing separately and combine with the salad just before serving to keep the vegetables crisp.
• Boost the protein and fiber by adding 1 cup of rinsed black beans or chickpeas to the salad.
• Spread the cooked quinoa on a baking sheet in a thin layer to cool it down quickly and prevent it from clumping.
FAQ
Q: Is this fiesta quinoa salad vegan
A: Yes, this salad is naturally vegan as written. All ingredients, including the quinoa, vegetables, and zesty lime dressing, are plant-based, making it a perfect choice for both vegetarian and vegan diets.
Q: How can I add more protein to this quinoa salad
A: This salad is already a great source of plant-based protein from the quinoa. To boost it even further, simply add 1 cup of rinsed black beans or chickpeas as suggested in the pro tips. You could also add a handful of toasted pumpkin seeds or crumbled firm tofu for extra protein and texture.
Q: Can I make this quinoa salad ahead of time for meal prep
A: Absolutely. This salad is perfect for meal prep. For the best results, store the chopped vegetables and quinoa mixture separately from the lime dressing in airtight containers in the refrigerator. Combine them just before serving to ensure the vegetables stay crisp and fresh. It will keep well for up to 4 days.
Q: What other vegetables can I use in this fiesta salad
A: This recipe is very flexible. Feel free to add other crisp vegetables like diced avocado, cherry tomatoes, jicama, or shredded carrots. For a spicier kick, add some finely chopped jalapeño.
