Quinoa Veggie Salad

This Quinoa Veggie Salad is fresh and crisp, packed with healthy protein and tossed in a cilantro lime dressing. It's as simple as it is delicious.

Course Salad

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 469kcal

Author Tania Sheff

Ingredients

½ cup quinoa, uncooked
1 cup water
2 medium cucumber, cubed
2 medium tomatoes, cubed
1 large avocado, cubed
¼ cup cilantro, chopped
1 tbsp. lime juice
1 ½ tbsp. olive oil
½ tsp. cumin powder
½ tsp. salt or to taste
⅛ tsp. pepper or to taste

Instructions

Combine ½ cup of quinoa and 1 cup of water in a small pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. Cool.
Add cooled quinoa together with the rest of the ingredients into a large mixing bowl. Mix well and serve immediately.

Video

Notes

Add-ins and Substitutes

Add other vegetables. Try this Quinoa Veggie Salad with vegetables like onion, bell pepper, shredded lettuce, carrots, or celery.
Substitute other grains. You can also make this salad recipe with grains other than quinoa, such as bulgur, wild rice, sorghum, or millet.
Add protein. Make this a more filling meal by adding black beans, chickpeas, or tofu to the mix.
Make it spicy. If you like your salads with a kick, add some jalapeños, red pepper flakes, or cayenne pepper to the salad. Adjust the heat level to your liking.

How to Store

Store any leftovers of this Quinoa Veggie Salad in an airtight container in the refrigerator for up to 4 days. However, it tastes best when eaten fresh. As it sits, the vegetables leach moisture and lose some of their crispness, so try to only make what you can consume in a day to two.

Nutrition