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Persian Lime Balsamic Quinoa Salad


  • 1 cup quinoa
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 bell pepper, diced
  • 1 can black beans, drained and rinsed
  • Fresh cilantro (optional, for garnish)

For the Lime Balsamic Dressing:


  • Rinse the quinoa under cold water. Cook it according to package instructions.
  • While the quinoa is cooking, prepare the vegetables.
  • In a large bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, bell pepper, and black beans.
  • In a separate small bowl, whisk together Persian Lime Balsamic, lime juice, salt, and pepper to create the dressing.
  • Pour the dressing over the quinoa and vegetable mixture. Toss everything together until well combined.
  • Garnish with fresh cilantro if desired.
  • Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld.
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