Cilantro-Lime Quinoa Salad with Multilingual Inspired Flavors

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fresh and vibrant quinoa salad tossed with cilantro, lime, and colorful vegetables. This Italian recipe (vegetarian, gluten free), ready in about 30 minutes, pairs quinoa, rinsed, water, fresh cilantro, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Latin American cuisine 220 cal/serving

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Ingredients

1 cup quinoa, rinsed
2 cups water
1/2 cup fresh cilantro, chopped
1/2 cup red bell pepper, diced
1/2 cup cucumber, diced
3 stalks green onions, thinly sliced
3 tbsp fresh lime juice
2 tbsp olive oil
1/2 tsp ground cumin
3/4 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
Step 2: Remove quinoa from heat and fluff with a fork. Let cool to room temperature, about 10 minutes.
Step 3: In a large bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
Step 4: Add the cooled quinoa, 1/2 cup chopped fresh cilantro, 1/2 cup diced red bell pepper, 1/2 cup diced cucumber, and 3 thinly sliced green onions to the bowl. Toss gently to combine and evenly coat all ingredients with the dressing.
Step 5: Chill the salad in the refrigerator for at least 20 minutes to meld flavors before serving.