Save I started making this salad on Sunday afternoons when I realized I was tired of spending money on lunch every day. The first batch sat in my fridge in glass containers, and by Wednesday I was actually excited to eat it. Something about the lime dressing soaking into the quinoa overnight made it taste even better than when I first mixed it.
I brought this to a potluck once and someone asked if I bought it from a cafe. That made me laugh because it took me less time to make than it would have taken to drive there. My neighbor started asking for the recipe every time she saw me carrying my lunch bag.
Ingredients
- Quinoa: Rinse it well under cold water or it can taste bitter, I learned that the hard way.
- Black beans: Canned works perfectly here, just make sure to drain and rinse them so the salad does not get murky.
- Cherry tomatoes: I halve them so every forkful gets a little burst of juice.
- Red bell pepper: The sweetness balances the lime, and the crunch makes it feel fresh.
- Cucumber: I use the small ones because they have fewer seeds and stay crisp longer.
- Red onion: Chop it fine so it blends in without overpowering everything.
- Fresh cilantro: If you are one of those people who thinks it tastes like soap, swap in parsley.
- Avocado: Always add this last or it turns brown and mushy by day two.
- Olive oil: Use the good stuff, you will taste it.
- Lime juice: Fresh limes only, bottled juice does not have the same brightness.
- Garlic: One clove is enough, it should whisper not shout.
- Cumin and chili powder: These give it warmth without making it spicy.
- Salt and pepper: Season to your taste, I usually add a little extra salt after tossing.
Instructions
- Cook the quinoa:
- Combine quinoa with 2 cups of water in a saucepan, bring it to a boil, then lower the heat and cover. Let it simmer for 12 to 15 minutes until the water disappears, then fluff it with a fork and let it cool completely.
- Make the dressing:
- Whisk together the olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper in a small bowl. Taste it, if it needs more lime or salt, fix it now.
- Combine everything:
- Toss the cooled quinoa, black beans, tomatoes, bell pepper, cucumber, red onion, and cilantro in a large bowl. Pour the dressing over and mix gently so everything gets coated.
- Finish with avocado:
- Right before you serve it, fold in the diced avocado. If you are making this ahead, wait until the last minute to add it.
Save One summer I packed this for a picnic and forgot to bring forks. We ended up scooping it with tortilla chips and it turned into the best accident. Now I keep a bag of chips nearby whenever I make it, just in case.
How to Store It
I divide it into individual containers right after making it so I can grab one on my way out the door. It keeps in the fridge for up to four days, and honestly the flavors get deeper as it sits. Just remember to store the avocado separately and add it fresh each time.
Ways to Change It Up
Sometimes I toss in a handful of corn or dice up a jalapeño if I want heat. A friend of mine crumbles feta over hers, which makes it creamy and tangy. You could also throw in grilled chicken or shrimp if you need more protein, it still feels light.
What to Serve It With
This works as a main dish or a side, depending on your mood. I have eaten it next to grilled fish, stuffed into a wrap, and straight out of the bowl with a spoon while standing at the counter.
- Serve it with warm pita or naan for scooping.
- Pair it with a cold beer or iced tea on a hot day.
- Top it with a fried egg for breakfast, trust me on this one.
Save This salad taught me that meal prep does not have to be boring or complicated. It just has to taste good enough that you actually look forward to eating it.
Recipe FAQs
- → How do I cook quinoa perfectly for the salad?
Rinse quinoa thoroughly, then simmer in double the amount of water for 12-15 minutes until absorbed. Fluff with a fork and let cool before mixing.
- → Can I prepare the dressing in advance?
Yes, whisk olive oil, lime juice, garlic, and spices ahead and refrigerate. Bring to room temperature before tossing with salad ingredients.
- → What variations can be added to enhance the salad?
Consider adding corn, diced jalapeños for heat, or crumbled feta cheese for richness to vary the flavors.
- → How should I store leftovers to maintain freshness?
Store the salad without avocado in an airtight container in the fridge. Add diced avocado just before serving to prevent browning.
- → Is this salad suitable for special diets?
Yes, it's vegetarian, gluten-free, and dairy-free by default. Adjust with cheese for added flavor if not dairy-sensitive.