Multicoloured quinoa tossed with chickpeas, black beans, frozen corn, shallot, cherry tomatoes and cilantro-lime dressing. This is the perfect summer appetizer and my go-to picnic food!
I remember making quinoa salad for the first time. It was for a picnic with friends, and we could not get enough of it! I love how the flavours of the salad is light, and you can really taste the natural flavours of the veggies. The great thing about salads is that they don’t need to be heated up, so you can add it to your meal prep.
What’s in the salad
- Multicoloured quinoa– also know as mixed quinoa tends to be crunchier and more suitable for salads. Compared to white quinoa, they both have similar nutritional values, but the red and black quinoa in multicoloured quinoa has more flavour and texture.
- Vegetable broth to cook the quinoa. You can equally use water, but I find that broth adds more flavour!
- Legumes– canned chickpeas and black beans. The proteins of the salad!
- Vegetables– corn, cherry tomatoes and shallot.
- Cilantro-lime dressing: contains olive oil, lime juice, fresh cilantro, garlic powder, salt and pepper. I love how light this dressing is.
Cooking the quinoa
- Add the vegetable broth and quinoa into a small saucepan. Slightly mix the quinoa and broth together.
- Turn the stove onto medium-high heat and bring the quinoa to a boil. Once the broth is bubbling, reduce the heat to medium-low and simmer with the lid half closed for 10-12mins.
- You’ll know when the quinoa is done cooking when all the broth has been absorbed. Fluff the cooked quinoa with a fork and allow it to cool completely before assembling the salad.
Making the dressing
- Add all the ingredients for the dressing into a jar. Close the lid and vigorously shake the jar for 20seconds. This allows all the flavours to come together.
- Store the dressing the fridge until ready to use.
FAQ
Yes you can. The amount of broth needed to cook the quinoa is the same.
Absolutely! Quinoa does not contain gluten.
Yes. For easier rinsing, you can use a sieve and a large bowl. It’s okay if a few quinoas fall through the sieve.
Because quinoa increases in volume 3 times when cooked, 3/4 cup uncooked quinoa produces 2 1/4 cups cooked quinoa.
Have a question you would like me to answer? Leave a comment on this post and I will get back to you asap and add the question to my FAQ section!
Check out some of the recipe in my vegan summer recipe collection:
- Lemon Poppyseed Sheet Cake
- Peaches & Cream Sorbet
- BBQ Pulled Jackfruit Tacos
- Creamy Potato Salad Sandwiches
See the notes at the bottom of this recipe for instructions on how to store the salad and how to maintain freshness!
Quinoa Salad with Cilantro-Lime Dressing
Ingredients
- ¾ cup multicoloured quinoa, rinsed
- 1 ½ cup vegetable broth
- ¼ cup canned chickpea, drained and rinsed
- ¼ cup canned black beans, drained and rinsed
- ¼ cup frozen corn, thawed
- ½ cup cherry tomatoes, halved
- 1 small shallot, finely diced
Cilantro-lime dressing
- 2 tbsp olive oil
- 2 tbsp lime juice, or juice of 1 lime
- 1 tbsp cilantro, finely chopped
- ¼ tsp garlic powder
- Salt and pepper to taste
To serve (optional)
- fresh cilantro, chopped
- lime wedges
Instructions
- Cook the quinoa by filling a pot with the vegetable broth and quinoa. Turn the stove to high heat and cover the pot with a lid. Once the broth is boiling, reduce heat to medium-low, set a timer for 12minutes and leave the lid partially closed. After the timer is up, check to see all the broth has been absorbed by the quinoa. If not, cook for another 3-5mins. Remove the quinoa from the stove and allow it to cool near a window. Once the quinoa is partially cooled, store it in the refridgerator until ready to use.
- Meanwhile, cut and prepare all the vegetables and legumes.
- Make the dressing by combining all the ingredients under "Cilantro-lime dressing" in a medium jar. Vigorously shake the jar for 20 seconds. Store the dressing in the refridgerator until ready to use.
- Assemble the salad by tossing the quinoa, veggies, legumes and dressing in large bowl. Serve with more fresh cilantro and lime wedges.
Notes
- Leftover salad can be stored in an airtight container or seran wrapped in a bowl in the refrigerator for up to 1 week.
- At any time you are not using an ingredient, please store it in the refrigerator to maintain freshness.
- You can also substitute regular quinoa.
- You can omit the salt and pepper in the dressing and season the salad at the end if you’re unsure of how much salt and pepper to add.
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