Hispanic-Inspired Cilantro Lime Quinoa Salad

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

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 refreshing grain salad featuring protein-rich quinoa with a zesty lime-cilantro dressing and colorful vegetables. This Latin American-inspired salad recipe (vegetarian, gluten-free), ready in about 30 minutes, pairs quinoa, vegetable broth, fresh cilantro into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 320 cal/serving

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Ingredients

1 cup uncooked quinoa
2 cups vegetable broth
1/2 cup finely chopped fresh cilantro
3 tbsp lime juice
1/2 cup diced red bell pepper
1 cup halved cherry tomatoes
1/4 cup finely diced red onion
2 tbsp olive oil
1/2 tsp cumin
1/4 tsp salt

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Instructions

Step 1: Rinse 1 cup uncooked quinoa under cold water until water runs clear. In a saucepan, combine quinoa with 2 cups vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
Step 2: While quinoa cooks, prepare dressing: whisk 1/2 cup chopped cilantro, 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp cumin, and 1/4 tsp salt in a small bowl until well combined.
Step 3: Fluff cooked quinoa with a fork and let cool for 10 minutes. Transfer to a large bowl and add 1/2 cup diced red bell pepper, 1 cup halved cherry tomatoes, and 1/4 cup diced red onion.
Step 4: Pour 3/4 of the dressing over the quinoa mixture and toss gently until all ingredients are evenly coated. Taste and add remaining dressing if desired. Serve chilled or at room temperature.