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:

Quickview
389k Calories
9g Protein
20g Total Fat
44g Carbs
45% Health Score
Limit These
Calories
389k
19%

Fat
20g
32%

  Saturated Fat
2g
17%

Carbohydrates
44g
15%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
504mg
22%

Get Enough Of These
Protein
9g
19%

Manganese
1mg
65%

Folate
143µg
36%

Magnesium
131mg
33%

Phosphorus
299mg
30%

Fiber
7g
28%

Vitamin E
4mg
28%

Vitamin C
22mg
27%

Copper
0.48mg
24%

Vitamin B6
0.44mg
22%

Iron
3mg
19%

Potassium
640mg
18%

Vitamin B1
0.26mg
17%

Vitamin K
16µg
16%

Vitamin B2
0.24mg
14%

Zinc
2mg
14%

Vitamin B5
1mg
10%

Vitamin B3
1mg
9%

Selenium
5µg
8%

Vitamin A
343IU
7%

Calcium
49mg
5%

covered percent of daily need
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