Red Pepper and Lime Quinoa Salad is an easy and nutritious, nutty salad packed with red pepper and lime. It is perfect to pair with grilled chicken and make ahead!
Monday Tuesday and we are talkin’ salads.
Nevermind the fact that I am joining the National Salad Month a tad bit late, but you shouldn’t hold that against the deliciousness that is going on with this Red Pepper and Lime Quinoa Salad.
Salads that lack any form of lettuce and have a grain as that star, are one of my favorite salads to make as they are easy to prepare, you can add just about anything you desire and the flavor intensifies over time. Read as, a big win!
I realized that when you put a large bowl of just quinoa in front of a male, they resemble a 5 year old pushing around their vegetables, dreading the fact that they actually have to consume them before getting up from the table. After this occurrence happening one too many times, I started to add mix in’s to amp up the flavor. And magically, the salad starting disappearing faster and faster as I added more goodness into the bowl.
This recipe came to me as a healthier side dish for our loved Mexican night. We all know my love of salsa, nachos and margaritas! So with swimsuit season upon us, nutritious meals filled with veggies are a must. Crunchy red pepper plus bright lime and quinoa make for one delish make ahead salad that no one can resist!
Items I used to make this recipe:
Serves 4th of Recipe (Roughly 1/2 Cup Cooked)
An easy and nutritious, nutty quinoa salad packed with red pepper and lime and is the perfect make ahead meal!
5 minPrep Time
15 minCook Time
20 minTotal Time
- 1 cup quinoa
- 1 cup coconut milk (or regular milk)
- 1 cup water
- 1 red bell pepper, diced
- 1 lime
- 1/2 tsp chile powder
- 1 tsp cumin
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/4 cup packed, chopped cilantro
- Prepare quinoa according to packages instructions, but using the coconut milk and water.
- Once quinoa is done cooking, remove from heat, add in red pepper, zest and juice of the 1 lime, chile powder, cumin, salt and pepper.
- Divide among 4 plates and garnish with cilantro.
*Salad tastes great once chilled overnight and holds for many days.
Hungry for more quinoa recipes?
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!0