Quinoa Salad with Cilantro-Lime Vinaigrette
This fresh quinoa salad with a tangy cilantro-lime dressing make this quinoa salad a perfect summer staple!
Ingredients
- 1 cup quinoa, uncooked
- 1 can red kidney beans (14oz/400g)
- 4 spring onions, chopped green parts included
- 1 red bell pepper, minced
- 1 small can corn (4oz/140g)
- ½ cup (packed) cilantro (chopped, hard stems removed)
- 1 tsp lime zest
- 3 limes, juiced (6tbs- zest before juicing!)
- 1/4 cup olive oil
- 1/4 tsp red chili flake
- 1 tsp salt
- 2 avocados, chopped
Instructions
- In a sauce pan, add the 1 cup of quinoa to 2 cups of salted water. Bring the mixture to a boil, reduce to a simmer, cover. and cook for about 15 minutes or until the quinoa is tender. Remove from heat and allow to cool. This will yield 3 cups of quinoa.
- In a large mixing bowl, add the quinoa, kidney beans, spring onions, red bell pepper, and corn. Mix well.
- Make the vinaigrette. In a small bowl, whisk together the lime juice, olive oil, lime zest, red chili flake, and salt. Add the vinaigrette and cilantro to the quinoa mixture and mix well.
- Mix in the chopped avocados and allow to chill in the fridge for at least two hours or better overnight. This quinoa salad will stay good for about 3 days in the fridge. Enjoy!