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- 1 cup quinoa, thoroughly rinsed and drained - 2 cups coconut water - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1 red bell pepper, diced - 1 cup corn (freshly cooked or canned and drained) - 1/2 cup red onion, finely chopped - 1/4 cup fresh cilantro, chopped The star of this salad is quinoa. It is a gluten-free grain packed with protein. Coconut water adds a sweet, tropical flair. Fresh veggies like cherry tomatoes, cucumbers, and bell peppers give color and crunch. Corn brings a lovely sweetness, while red onion adds a nice bite. Don't forget the cilantro; it gives a fresh taste. - Zest and juice of 2 limes - 1 tablespoon high-quality olive oil - Salt and black pepper to taste The dressing is simple yet bright. Lime zest and juice add tangy flavor. Olive oil brings richness. A pinch of salt and black pepper rounds it all out. Mixing these ingredients creates a vibrant dressing that makes the salad shine. - Diced avocado - Additional herbs Want to make the salad even creamier? Add diced avocado just before serving. Fresh herbs like mint or parsley can elevate the flavor. These add-ins are all about personal taste, so feel free to get creative. To start, combine 1 cup of rinsed quinoa with 2 cups of coconut water in a medium pot. This mix gives the quinoa a light, sweet flavor. Place the pot on medium-high heat and bring it to a strong boil. Once boiling, lower the heat to a gentle simmer. Cover the pot and let it cook for about 15 minutes. The quinoa will absorb the coconut water and become fluffy. After 15 minutes, take it off the heat and let it sit, covered, for 5 more minutes. Finally, fluff it with a fork to separate the grains. While the quinoa cooks, chop your fresh veggies. Use 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1 diced red bell pepper. Add 1 cup of corn, either fresh or canned and drained. Next, use 1/2 cup of finely chopped red onion and 1/4 cup of fresh cilantro. When cutting, try to make even pieces for a nice look and easy eating. Toss all the chopped veggies together in a big bowl. In a small bowl, whisk together the zest and juice of 2 limes, 1 tablespoon of olive oil, and a good pinch of salt and black pepper. This dressing adds brightness to the salad. Taste it, and if you want, adjust the flavors. You can add more lime juice or salt to suit your taste. Once ready, drizzle the dressing over the quinoa salad and mix gently. If you like, fold in diced avocado for extra creaminess just before serving. To get the best quinoa, rinse it well. Rinsing removes bitter saponins. Place quinoa in a fine-mesh strainer. Run cold water over it for about two minutes. This simple step makes a big difference. Next, fluff the quinoa after cooking. Once the quinoa is done, let it sit covered for five minutes. Then, use a fork to fluff it gently. This separates the grains and keeps it light. When serving your salad, use a colorful bowl. A bright bowl makes the salad pop. For individual servings, use small dishes. Top each serving with fresh cilantro and lime wedges. This adds color and freshness. Pair the salad with grilled chicken or shrimp for protein. It also goes great with fish tacos or a veggie wrap. These options complement the salad's bright flavors. Store any leftovers in an airtight container. This keeps the salad fresh for up to three days. If you have avocado in the salad, eat it soon. The avocado can brown quickly. To keep the quinoa from getting mushy, keep dressing separate. Store the dressing in a small jar. Drizzle it over the salad just before serving. This helps maintain the salad's crispness and flavor. {{image_4}} You can easily swap some ingredients in this salad. If you want a change from quinoa, try rice or barley. Both work well and give a different taste. You can also mix in different veggies. For example, try adding diced carrots or chopped kale. Fresh herbs like mint or parsley can add new flavor. This salad is great for many diets. It's already vegan and gluten-free. If you want more protein, add beans or grilled chicken. Chickpeas are a tasty choice too. They add a nice crunch and are filling. Adjust this salad to fit the seasons. In summer, toss in fresh berries or peaches for a sweet touch. In fall, add roasted butternut squash or Brussels sprouts. You can also change the dressing. In winter, use a bit of maple syrup for warmth. This keeps the salad fresh and exciting all year long! Benefits of quinoa Quinoa is a superfood packed with protein. It contains all nine essential amino acids. This makes it a complete protein choice for vegans and vegetarians. Quinoa is also rich in fiber, which aids digestion and helps keep you full longer. It has antioxidants that fight free radicals, supporting overall health. Nutritional value of coconut water Coconut water is low in calories and high in potassium. It helps keep you hydrated. This drink also has natural sugars that give you energy. It is a good source of electrolytes, making it perfect for post-workout recovery. Plus, it adds a hint of sweetness to the salad. Calories per serving Each serving of this salad has about 220 calories. This makes it a light yet satisfying meal. It’s perfect for lunch or a side dish at dinner. Macro and micronutrients - Protein: 6 grams - Carbohydrates: 36 grams - Fiber: 5 grams - Fats: 7 grams - Vitamin C: 15% of the daily value - Iron: 10% of the daily value This nutrient mix supports energy and helps your body function well. Lower-calorie dressing options You can swap the olive oil for a splash of lime juice or vinegar. This change keeps the dressing flavorful while cutting calories. You may also use yogurt for a creamy, tangy dressing without added fats. Ways to boost nutrition Add more veggies like spinach or kale for extra vitamins. You can also toss in some beans for added protein. For a crunch, sprinkle some nuts or seeds on top. These changes make the salad even more nutritious and tasty. Quinoa is a tiny, round grain. It is gluten-free and packed with protein. It cooks fast and has a light, fluffy texture. To cook quinoa, rinse one cup of quinoa under cold water. This step removes its bitter coating. Then, combine it with two cups of coconut water in a saucepan. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes. After that, let it sit for five minutes covered. Finally, fluff it with a fork for the best texture. Yes, you can prepare Coconut Lime Quinoa Salad in advance. This salad stays fresh in the fridge. Store it in an airtight container. I recommend making the salad a day ahead. The flavors blend well overnight. If you add avocado, wait until serving to prevent browning. Coconut Lime Quinoa Salad pairs well with many dishes. You can serve it with grilled chicken or fish for protein. It also goes great with a fresh fruit salad. For drinks, I suggest coconut water or a light iced tea. These options enhance the tropical flavor. Enjoy your meal with bright colors and tasty combinations! This blog covered how to make a fresh Coconut Lime Quinoa Salad. We talked about key ingredients like quinoa, coconut water, and fresh vegetables. I shared tips for cooking quinoa and making the dressing. You learned about variations, nutritional benefits, and serving suggestions. Remember, this salad is easy to customize and perfect for any meal. Try it out and enjoy a healthy dish that tastes great! Keep experimenting to find your favorite flavors and ingredients!

Coconut Lime Quinoa Salad

Brighten up your meal with this delicious Coconut Lime Quinoa Salad! Packed with fresh veggies, fluffy quinoa, and a zesty lime dressing, this vibrant dish is perfect for any occasion. In just 30 minutes, you can whip up a healthy and colorful salad that's not only easy to make but also incredibly tasty. Click through to explore the full recipe and elevate your dining experience today!
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Ingredients
  

1 cup quinoa, thoroughly rinsed and drained

2 cups coconut water

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1 red bell pepper, diced

1 cup corn (freshly cooked or canned and drained)

1/2 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

Zest and juice of 2 limes (add brightness!)

1 tablespoon high-quality olive oil

Salt and black pepper to taste

Optional: 1 ripe avocado, diced (for added creaminess and richness)

Instructions
 

In a medium-sized saucepan, combine the rinsed quinoa and coconut water. Place over medium-high heat and bring the mixture to a vigorous boil.

    Once it reaches a boil, reduce the heat to low, cover with a lid, and allow it to simmer gently for approximately 15 minutes, or until the quinoa has absorbed most of the liquid and is fluffy. After cooking, remove from heat and let it sit, covered, for 5 minutes. Finally, fluff the cooked quinoa with a fork to separate the grains.

      In a large mixing bowl, add the halved cherry tomatoes, diced cucumber, diced red bell pepper, corn, finely chopped red onion, and chopped cilantro. Toss gently to combine all the fresh vegetables.

        Carefully incorporate the cooked quinoa into the bowl with the seasoned vegetables, mixing well to ensure even distribution.

          In a small bowl, whisk together the lime zest, freshly squeezed lime juice, olive oil, and a generous pinch of salt and black pepper to create the dressing.

            Drizzle the vibrant dressing over the quinoa salad and toss gently to ensure all ingredients are evenly coated.

              If using, fold in the diced avocado delicately just prior to serving for a creamy texture.

                Taste the salad and adjust the seasoning as needed, adding extra lime juice or salt to achieve your desired balance of flavors.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Elevate your serving experience by arranging the salad in a large, vibrant bowl. For individual portions, dollop the salad into colorful dishes and garnish each with a sprig of fresh cilantro and a couple of lime wedges for an added pop of color and freshness. Enjoy!