If you’re looking for a vibrant, flavor-packed dish that’s as good for a sunny picnic as it is for a speedy weeknight dinner, this Quinoa Salad with Cumin Lime Vinaigrette has your back. It’s brilliantly fresh, delightfully zesty, and loaded with crunchy vegetables, fluffy quinoa, and a tangy, spiced lime dressing that just begs to be drizzled over everything. Plus, it comes together in less than an hour and is bursting with Mediterranean-inspired character. Whether you’re seeking something light, gluten-free, or delightfully satisfying, this salad delivers every single time.
Ingredients You’ll Need
The ingredient list for this Quinoa Salad with Cumin Lime Vinaigrette is refreshingly straightforward, yet each component truly pulls its weight. Every bite is a colorful medley—crisp veggies, herby freshness, and that cloud of spiced, citrusy vinaigrette—making it both exciting and effortless to prepare.
- Quinoa: The hearty, protein-rich base; rinse it well before cooking for best flavor.
- Water: Essential for cooking the quinoa until fluffy and tender.
- Cherry Tomatoes: Juicy and sweet, they add gorgeous color pops.
- Cucumber: Cool and crisp, this gives the salad refreshing crunch.
- Red Onion: Finely chopped for a punch of sharpness and a bit of bite.
- Fresh Cilantro: An aromatic lift that brightens every mouthful.
- Fresh Parsley: Earthy and clean, it complements the cilantro beautifully.
- Crumbled Feta Cheese (optional): For a creamy, tangy, salty touch; skip it for a vegan version.
- Fresh Lime Juice: The zingy backbone of your vinaigrette; always go fresh-squeezed.
- Olive Oil: Smooth and rich, it brings everything together in the dressing.
- Ground Cumin: Warm and earthy, this is essential for that deeply spiced vinaigrette.
- Honey or Maple Syrup: A hint of sweetness to balance the lime and cumin.
- Garlic: Minced to perfume the whole salad with irresistible savoriness.
- Salt and Black Pepper: Season to taste to amplify every flavor.
How to Make Quinoa Salad with Cumin Lime Vinaigrette
Step 1: Cook the Quinoa
Add rinsed quinoa and water to a medium saucepan and bring to a boil over medium-high heat. Once bubbling, lower the heat, cover, and let it simmer gently for about 15 minutes, or until the water is absorbed and the quinoa is plump and tender. Fluff with a fork and let it cool to room temperature—you want those grains separate and light!
Step 2: Chop and Prep the Veggies
While the quinoa cools, grab your sharpest knife and chop the cherry tomatoes, cucumber, onion, cilantro, and parsley. The key to a harmonious salad is uniform pieces, so every forkful feels balanced and inviting. Crumble the feta, if using, and set it aside.
Step 3: Whisk the Cumin Lime Vinaigrette
In a small bowl or measuring cup, whisk together the fresh lime juice, olive oil, cumin, honey (or maple syrup), minced garlic, and a good pinch each of salt and pepper. The vinaigrette should be bright, zingy, and a little bit sweet—give it a taste and tweak if you want more lime or cumin.
Step 4: Assemble the Salad
In a large bowl, combine your cooled quinoa, chopped vegetables, herbs, and feta. Pour the cumin lime vinaigrette over top. Gently toss everything together until all the vibrant ingredients are evenly coated with the dressing. This is where the magic happens: the warm earthiness of the cumin and the bright lime make every ingredient sing.
Step 5: Chill and Marinate
Transfer the salad to the fridge and let it chill for at least 30 minutes. This short marinating time works wonders, letting the quinoa soak up all that tangy, spiced dressing and allowing the flavors to meld. Resist diving in too early—the payoff is worth it!
How to Serve Quinoa Salad with Cumin Lime Vinaigrette
Garnishes
Add a final flourish before serving by sprinkling extra fresh herbs or a touch more crumbled feta on top. Wedges of lime on the side look gorgeous and let everyone punch up the citrus factor to their taste.
Side Dishes
This salad plays well with so many mains, from simple grilled chicken or shrimp to spiced tofu or falafel. You can also scoop it up with pita chips or stuff it into lettuce wraps for a quick lunch—its versatility means it never gets dull.
Creative Ways to Present
Try serving your Quinoa Salad with Cumin Lime Vinaigrette in hollowed-out bell peppers for a gorgeous, edible bowl. Or pack it into mason jars for picnics and meal prep, layering the dressing at the bottom to keep everything crisp until you’re ready to shake and eat.
Make Ahead and Storage
Storing Leftovers
Pop any leftovers into an airtight container and store them in the refrigerator for up to four days. The flavors keep developing, so this salad actually gets better after a night in the fridge!
Freezing
While the vegetables and herbs can get a bit soggy when frozen and thawed, you can absolutely freeze just the cooked quinoa. Make a big batch, stash it in the freezer, and you’ll have the perfect base ready for a speedy Quinoa Salad with Cumin Lime Vinaigrette anytime.
Reheating
No need to reheat! Quinoa Salad with Cumin Lime Vinaigrette is best enjoyed chilled or at room temperature. Just give it a gentle toss before serving to redistribute the dressing and revive its texture.
FAQs
Can I make this Quinoa Salad with Cumin Lime Vinaigrette ahead of time?
Absolutely! In fact, making it a few hours ahead allows those bright, zesty flavors to meld even more. Just wait to add the fresh herbs or feta until just before serving, if you want the freshest texture.
Is this salad suitable for vegans?
Yes! Simply skip the feta cheese or use a plant-based alternative, and swap honey for maple syrup in the vinaigrette. You’ll still enjoy all the color and flavor with a fully vegan twist.
What’s the best way to rinse quinoa?
Place the quinoa in a fine-mesh strainer and run cold water over it for a minute or two, shaking gently. This removes quinoa’s natural saponins, which can taste bitter if not rinsed away.
How can I add more protein to the salad?
Top your Quinoa Salad with Cumin Lime Vinaigrette with grilled chicken, salmon, chickpeas, or even a fried egg for an extra protein punch. This makes it even heartier for main-dish status.
What other vegetables could I use in this salad?
Feel free to toss in colorful bell peppers, shredded carrots, or even roasted sweet potatoes. The salad is endlessly adaptable to what’s in season or what’s left in your fridge!
Final Thoughts
There’s something truly special about a dish that’s simple, wholesome, and bursting with flavor—and that’s what you get every time you make Quinoa Salad with Cumin Lime Vinaigrette. Go ahead and whip up a batch for your next gathering or simply for a feel-good lunch. I promise, one bite and you’ll be hooked!
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Quinoa Salad with Cumin Lime Vinaigrette Recipe
- Total Time: 45 minutes including chilling
- Yield: 4 servings 1x
- Diet: Gluten-Free, Vegetarian, Vegan option
Description
This Quinoa Salad with Cumin Lime Vinaigrette is a refreshing and nutritious dish that is perfect for a light meal or as a side dish. The combination of fluffy quinoa, fresh vegetables, and zesty vinaigrette creates a flavorful salad that is sure to impress.
Ingredients
For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese (optional)
For the Vinaigrette:
- 3 tablespoons fresh lime juice
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Cook Quinoa: In a medium saucepan, bring the quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed. Fluff with a fork and let cool.
- Prepare Salad: In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, cilantro, parsley, and feta if using.
- Make Vinaigrette: In a small bowl, whisk together lime juice, olive oil, cumin, honey, garlic, salt, and pepper.
- Combine: Pour the vinaigrette over the salad and toss to combine. Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- Rinse quinoa thoroughly to remove bitterness.
- Adjust cumin and lime to taste.
- Omit feta for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg
