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Vibrant Watermelon Quinoa Salad with Lime-Cumin Vinaigrette – vegetarian recipe
Stav Kogan

Vibrant Watermelon Quinoa Salad with Lime-Cumin Vinaigrette

A vibrant explosion of flavors and textures, this one-bowl wonder combines sweet watermelon, crisp jicama, creamy avocado, and hearty black beans with fluffy quinoa in a zesty lime-cumin vinaigrette. A complete, satisfying meal that's as nourishing as it is delicious.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 5 serving
Calories: 296
Ingredients Method Nutrition

Ingredients
  

For the Salad
  • ½ cup (120 ml) (4.1 fl oz) red quinoa
  • 1 cup (240 ml) water
  • 1 cup (240 ml) diced jicama
  • ¼ cup (60 ml) (2 fl oz) diced red onion
  • ½ cup (120 ml) (4.1 fl oz) coarsely chopped black olives
  • ½ cup (120 ml) (4.1 fl oz) chopped cilantro
  • 2 cups cooked black beans or 1 15-oz / 440 ml (14.9 fl oz) 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) (0.1 fl oz) ground cumin
  • ¼ tsp (1.25 ml) (0 fl oz) each sea salt and freshly ground black pepper
  • 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.

Method
 

  1. Cook the Quinoa: In a small saucepan, combine the red quinoa and 1 cup / 240 ml of water.
  2. Bring to a simmer, then cover, reduce heat, and cook for about 15 minutes, or until the water is absorbed.
  3. Remove from heat and let it stand, covered, for 5 minutes.
  4. 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.
  5. 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.
  6. Combine and Serve: Fluff the cooked quinoa with a fork and add it to the large bowl with the other salad .
  7. Pour the vinaigrette over everything and toss gently to combine.
  8. Serve immediately for the best texture.
  9. Let the quinoa cool completely before adding it to the salad to prevent the other from wilting or the avocado from browning too quickly.

Nutrition

Calories: 296kcalCarbohydrates: 42gProtein: 9gFat: 99g

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