Zesty South American Quinoa Salad
This refreshing quinoa salad offers a vibrant taste of South America, combining protein-rich quinoa with fresh vegetables and a zesty lemon dressing. Each ingredient is thoughtfully selected to provide a harmonious balance of flavors and textures, allowing the earthy undertones of the quinoa to shine without overwhelming the palate. Ideal as a light main dish or a side salad for picnics and gatherings, this salad can easily be customized for those who enjoy a touch of heat by adding cumin and chili powder. Serve it chilled or at room temperature for a delightful culinary experience any time of day.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
quinoa
2 cups (rinsed and drained)
water
4 cups (for cooking quinoa)
salt
1/4 teaspoon (to taste)
fresh ground black pepper
1/4 teaspoon (to taste)
fresh lemon juice
5 tablespoons (freshly squeezed)
extra virgin olive oil
1 cup
cilantro
1/2 cup (chopped)
garlic
2 teaspoons (minced)
corn
1 cup
red onion
1 cup (chopped)
red chili pepper
1-2 (chopped (optional))
plum tomatoes
4 (diced)
cucumber
1 cup (diced)
avocado
1 (diced)
Instructions
1
Rinse the quinoa under cold water to remove any bitterness, then drain well.
2
In a medium-sized saucepan, combine the quinoa and water. Bring to a boil over high heat.
3
Once boiling, reduce the heat to medium-low, cover the pan, and let it simmer for 10 to 12 minutes until all the water is absorbed.
4
Remove the pan from heat and let it sit for 5 minutes, then fluff the quinoa with a fork and transfer it to a large mixing bowl to cool to room temperature.
5
While the quinoa is cooling, prepare the dressing by whisking together the salt, pepper, 4 tablespoons of fresh lemon juice, and olive oil in a small bowl.
6
Drizzle the dressing over the cooled quinoa and gently fold it in, ensuring all the grains are coated.
7
Add the chopped cilantro and minced garlic to the quinoa mixture, folding gently to combine.
8
In a separate bowl, toss the diced avocado with the remaining tablespoon of lemon juice to prevent browning.
9
Fold in the corn, chopped onion, optional chili pepper, diced tomatoes, cucumbers, and lemon-dressed avocado into the quinoa salad, mixing until evenly distributed.
10
Serve the salad at room temperature, or refrigerate for 30 minutes for the flavors to meld before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty South American Quinoa Salad?
It is a refreshing salad that combines protein-rich quinoa with fresh vegetables like tomatoes, cucumbers, and avocado, all tossed in a zesty lemon and olive oil dressing.
How do I prepare the quinoa for this salad?
Rinse the quinoa under cold water, then boil it in a 1:2 ratio with water. Simmer for 10 to 12 minutes, let it sit for 5 minutes, and fluff with a fork.
Why do I need to rinse the quinoa?
Rinsing quinoa under cold water helps to remove its natural coating, which can cause a bitter taste if not washed away.
Is this quinoa salad gluten-free?
Yes, quinoa is a naturally gluten-free grain, making this salad an excellent choice for those with gluten sensitivities.
What is in the dressing for this salad?
The dressing is a simple whisked mixture of salt, black pepper, four tablespoons of fresh lemon juice, and extra virgin olive oil.
How can I prevent the avocado from turning brown?
Toss the diced avocado with one tablespoon of fresh lemon juice before adding it to the rest of the salad ingredients.
Can I make this salad spicy?
Yes, you can add 1 to 2 chopped red chili peppers or include extra seasonings like cumin and chili powder for more heat.
How long should I let the salad sit before serving?
While it can be served immediately at room temperature, refrigerating it for 30 minutes allows the flavors to meld together better.
What kind of tomatoes should I use?
The recipe calls for 4 diced plum tomatoes, which are preferred for their firm texture and lower seed count.
Is this salad suitable for vegans?
Yes, all the ingredients in this recipe, including the quinoa, vegetables, and lemon dressing, are entirely plant-based.
How much olive oil is required?
The recipe uses 1 cup of extra virgin olive oil to create a rich and flavorful dressing.
What can I use as a substitute for cilantro?
If you do not enjoy the taste of cilantro, you can substitute it with fresh flat-leaf parsley or even mint for a different refreshing twist.
Do I need to cook the corn?
You can use fresh, canned, or thawed frozen corn. If using fresh corn, you may prefer to lightly steam or char it first, though raw corn works well too.
How much garlic is in the recipe?
The recipe calls for 2 teaspoons of minced garlic to add a savory punch to the salad.
Can I use white onion instead of red onion?
Yes, you can substitute white onion, though red onion is typically used in salads for its milder flavor and vibrant color.
What is the serving temperature for this salad?
This salad is versatile and can be served either at room temperature or chilled from the refrigerator.
How many cups of water are needed to cook the quinoa?
You will need 4 cups of water to properly cook 2 cups of dry quinoa.
Is this a main dish or a side dish?
It is substantial enough to be a light main dish because of the quinoa protein, but it also works perfectly as a side salad for picnics.
What texture should the quinoa have?
The quinoa should be tender but still have a slight bite (al dente) and appear light and fluffy once fluffed with a fork.
How much lemon juice in total is used?
A total of 5 tablespoons of lemon juice is used: 4 for the dressing and 1 for the avocado.
Can I add other vegetables to this salad?
Absolutely, this recipe is very customizable. You could add bell peppers, black beans, or shredded carrots for extra crunch.
What is the best way to dice the cucumber?
Cut the cucumber into small, even cubes so that it distributes evenly throughout the quinoa mixture.
Can I use lime instead of lemon?
Yes, lime juice is a fantastic alternative that fits well with the South American flavor profile of the salad.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days, though the avocado may soften over time.
What does 'fluffing' the quinoa mean?
Fluffing means using a fork to gently separate the grains after cooking to prevent them from clumping together.
Is the salt and pepper measurement fixed?
The recipe suggests 1/4 teaspoon of each, but you should adjust the seasoning to your personal taste.
Can I use pre-cooked quinoa?
Yes, if you have pre-cooked quinoa, simply use about 4-5 cups of cooked quinoa and skip the boiling steps.
How do I prep the red chili pepper?
Finely chop the pepper. If you want less heat, remove the seeds and membranes before adding it to the salad.
Should the quinoa be hot when adding the dressing?
No, it is best to let the quinoa cool to room temperature before adding the dressing and fresh vegetables.
Can I use dried cilantro?
Fresh cilantro is highly recommended for this salad as it provides a much more vibrant and aromatic flavor than dried.