Make Ahead

Foolproof Lime Cumin Quinoa

Author Notes

A quick & simple Quinoa salad recipe perfect for summer. Can be eaten hot or cold as a main dish or side dish. Vegetarian, Gluten-free and ridiculously delicious. —Indira @ illcookyouwash

  • Serves 4-6
  • For the Quinoa
  • 3/4 cup Quinoa, dried
  • 1/2 cup Black beans, cooked
  • 1/3 cup Bell Peppers, diced (any colour or a combination)
  • 2 small Tomatoes, sliced
  • 1/2 cup Corn
  • 1/4 cup Shallots, chopped
  • For the Vinaigrette
  • 1/3 cup freshly squeezed Lime Juice
  • 2 teaspoons ground Cumin
  • 1 tablespoon Olive Oil
  • 3/4 teaspoon Salt
  • 1/4 teaspoon freshly ground Black Pepper
In This Recipe
  1. Cook Quinoa according to package directions.
  2. Whisk Vinaigrette ingredients until thoroughly combined.
  3. Add all other ingredients to cooked quinoa along with vinaigrette and stir until combined.
  4. Refrigerate overnight to allow flavours to absorb, or eat immediately if you're very hungry.

See Reviews

See what other Food52ers are saying.