Zesty Quinoa Salad

This vibrant and zesty quinoa salad is so easy, quick to prepare and bursts with amazing citrusy flavors. It combines quinoa, black beans, avocado, cilantro and tomatoes with a super simple oil-free cumin-lime dressing. Perfect summer lunch or dish to bring to BBQ's, potlucks or picnics. Naturally vegan, gluten-free and dairy-free.

There is nothing better than enjoying a simple fresh salad for lunch on a hot summer day. And this easy zesty quinoa salad does not disappoint!

We are trying to eat more quinoa as it is so good for you and such a valuable source of plant-based protein for people following a vegan or vegetarian diet. We love making bowls swapping the classic brown rice for quinoa, such as seen in this quinoa marinated tomato poke bowl or this Mediterranean chickpea quinoa bowl. But quinoa also works wonderfully tossed in salads!

I made this citrusy quinoa salad to accompany some chickpea burgers, but this recipe is so filling by itself and loaded with plant-based protein already that you can definitely serve it as a full meal for lunch.

It combines nutrient-dense quinoa, black beans, avocado and cilantro and is simply dressed with a lime-cumin light dressing made without refined oil. The earthiness from the quinoa and black beans meets the bright garlicky cumin dressing for a delicious pairing that just works so well. The avocado also helps this recipe be more satisfying by bringing healthy fats to the salad.

It is so refreshing, perfectly zesty and packed with wholesome ingredients that will keep you full and energized. You can use this recipe as a base and customize it to your preference, there are no rules!

And this is the kind of salad that you can whip up quickly and without much effort. Once the quinoa is cooked, then this salad should be ready within 10 minutes. I love to enjoy it warm-ish or at room temperature, but also makes for amazing chilled leftovers to enjoy the next day, making it a great wholesome recipe to meal-prep ahead.

This recipe is citrusy and fresh, which pairs great with most summery dishes, such as burgers, grilled vegetables, corn, etc. So, make sure to make it for your next BBQ, potluck or picnic event!

Let me know if you gave it a try! ❤️

Highlights of this recipe

• Simple refreshing salad recipe that's easy to prepare
• Bursts with zesty fresh flavors
• High in plant-based protein and provides lots of fiber
• Can be made ahead
• Easy to customize
• Beautiful vibrant color
• Great summer recipe
• Can be served as a full meal or side dish
• 100% vegan, vegetarian, dairy-free

Ingredients you'll need

• Quinoa: I used white quinoa, but choose any kind that you have, such as black, red or tri-color quinoa. They have slightly different flavor profiles, but are completely interchangeable in most recipes.
• Black beans: you can use other beans of course, such as pinto beans, chickpeas or kidney beans. I like black beans a little better in this recipe as it pairs well with the Mexican flavored vinaigrette made out of cilantro, cumin and lime.
• Cherry tomatoes: or diced regular tomatoes, although cherry tomatoes are sweeter and works well in salads since they hold their shape well.
• Avocado: choose a ripe avocado without any dark spots!
• Green onion: or swap for red onion if you prefer, which would bring a more pungent onion-y flavor to the salad.
• Cilantro: so fresh and perfect for this dish, although feel-free to use other herbs if you don't like cilantro.
• Limes: important ingredient as it makes for most of the dressing and is responsible for that amazing burst of zesty flavor. I used 2 whole limes, but I recommend to have an extra one to slice in wedges and serve alongside.
• Garlic: just a little bit is used in the dressing to add a subtle garlicky flavor, but feel-free to add more if you want!
• Cumin: adds amazing flavor that pairs well with the lime and cilantro. You can switch for chili powder or do a combo of both if you prefer.
• Maple syrup: just a hint to bring a little more sweeter to the super zesty vinaigrette.

How to make a zesty quinoa salad

You can cook the quinoa ahead of time and even make the whole salad part of your meal-prep routine in the weekend, it stores well for a few days!

Cook the quinoa

Add the quinoa to a fine mesh-colander and then, rinse under cold water for about 1 minute. This will help remove its natural bitter flavor.

Then, transfer in a small pot and pour the water over (1 ¾ cup). Give it a quick stir to ensure all the quinoa is under the water, cover and bring to a simmer.

Once it simmers, then lower the heat and keep cooking on a very low simmer for 10-15 minutes (or until the water is all absorbed). Once done, remove from the heat, keep covered and let it sit for another 5 minutes.

Make the dressing

While the quinoa is cooking, then make the dressing by whisking together the lime juice, cumin powder, garlic, maple syrup and salt. Set aside until ready to use.

Combine and serve

In a large bowl, add the cooked quinoa, black beans, green onions, cilantro and cherry tomatoes. Then, pour the dressing over and stir to combine.

Taste and add more salt if needed. Serve and enjoy!

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Helpful tips

• For even more flavor, then cook the quinoa in vegetable broth!
• I find that quinoa turns mushy easily if overcooked. Especially for a salad, I like when it remains crumbly without being too soft for best texture. So, watch carefully while it cooks and it might be done as quickly as after 10 minutes.
• I also like to whisk the dressing together early on in the making process: the acidic lime juice helps soften the raw garlic flavor after resting for a little bit, making the whole sauce smoother and better balanced in flavor.

Serving suggestions

Serve garnished with extra lime wedges to be able to sprinkle more zesty flavor as you wish over your plate. Also, add more cilantro as a garnish to give it a nice appetizing look.

You can also top with something crunchy, such as roasted almonds, sunflower seeds, pumpkin seeds or cashews. They add texture, but also extra fats and plant-based protein to your dish, which is something to consider if serving this recipe as a full meal.

This recipe makes for the perfect light fresh salad to pair with any summer dish, such as:

• Burgers: makes for a delicious side dish for those oat and chickpea burgers, oyster mushroom burgers or try pairing with these jackfruit burgers to add more protein to your meal.
• Sandwiches: perfect side salad for any sandwich and great on-the-go, meaning that you can meal-prep ahead and bring for lunch to work during a busy week. Try pairing with a smashed chickpea and avocado sandwich, a balsamic tofu wrap or a beet pickle sandwich.
• Plant-based protein: try serving alongside tofu nuggets or simple smoky roasted tofu to add more fiber and veggies to your meal. A simple pan-roasted marinated tempeh recipe would also go great with this salad.

Customization ideas

This simple salad can easily be customized to your taste! This is a perfect salad to use as a base or inspiration and switch the ingredients depending on the season, your preferences or simply what you already have in the house. Here are a few variation ideas:

• Fruit: fruits would be great in this salad to add a boost of freshness, color, nutrient and sweetness naturally. Try adding cubed orange, mango, apple or pineapple.
• Vegetables: add more vegetables such as red pepper, cucumber, blanched broccoli, corn and you can swap the green onion for red onion.
• Creamy: if you love creamy dressings, then feel-free to use the creamy tahini pesto dressing from this couscous salad or try out this creamy dill lemon sauce featured in this chickpea salad. Or, simply add a spoonful or two of tahini to the lime cumin sauce to make it creamy.
• Spicy: if you are looking to add some heat, then include a finely chopped jalapeño to the salad or simply add a few dashes of chipotle pepper or cayenne pepper to the dressing. Red pepper flakes would also add a mildly spicy flavor.
• Protein: quinoa is actually a GREAT source of plant-based protein. Plus, the black beans included in the recipe also add some more. But, you could really load it up with more beans to boost the protein content even more, such as pinto beans, kidney beans or chickpeas. Edamame would also add more protein and a nice crunch too and don't forget that spinach is surprisingly high-in-protein, so add a handful!
• Zestier: to boost the citrusy flavor without having to add more lime juice, then simply zest one of the lime and add the zest to the salad!
• Herbs: if you cannot stand cilantro or simply don't have it, then you can also add mint, parsley or basil instead. Or do a mix and match!

Storage tips

This salad is perfect for meal-prep and can absolutely be made ahead of time. The lime juice from the dressing helps keep the avocado from turning brown super quickly, although I would still recommend adding the avocado just before enjoying the salad to ensure it feels fresh.

Also, this recipe makes for a great salad to prep ahead and bring on-the go to picnics, BBQs or potlucks. As opposed to creamy salads, this recipe stores well for a few hours at room temperature, making it easier to carry around.

Keep the salad in an air-tight container in the fridge for up to 4 days. Toss well before serving and squeeze some extra lime juice over the leftovers before enjoying to brighten up the flavors.

FAQ's

More summer salad recipes you might like

• Chili lime bean salad
• Creamy dill chickpea salad
• Quick Thai carrot and cucumber ribbon salad
• Tuscan bean salad
• Vegan watermelon feta salad
• Cucumber beet salad
• Vegan Waldorf salad
• Edamame mango salad
• Southwestern quinoa brown rice salad
• Tuscan bean salad
• Rainbow orange salad bowl
• Edamame crunch salad
• Vegan couscous salad
• Red lentil pasta salad

I hope you enjoy this zesty quinoa salad recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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