Veggie-Packed Quinoa Salad with Finger Lime and Lemon Myrtle Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fresh and vibrant quinoa salad tossed with crunchy vegetables and a zesty dressing featuring native Australian finger lime and lemon myrtle. This australian-inspired salads (gluten free, vegetarian) ready in about 35 minutes blends rinsed quinoa, water, medium, diced cucumber into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 20 min Cook: 15 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and water is absorbed. Remove from heat and fluff with a fork; let cool to room temperature.
  2. Step 2: In a large salad bowl, combine the cooled quinoa with 1 medium diced cucumber, 1 medium diced red capsicum, 1/4 cup finely diced red onion, and 1/3 cup chopped fresh coriander.
  3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1/2 tsp lemon myrtle powder, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper until emulsified.
  4. Step 4: Pour the dressing over the salad and toss gently to coat. Fold in the pulp of 2 finger limes for bursts of citrus flavor. Serve chilled or at room temperature.

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Frequently asked questions

How long does Veggie-Packed Quinoa Salad with Finger Lime and Lemon Myrtle Dressing take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Veggie-Packed Quinoa Salad with Finger Lime and Lemon Myrtle Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Veggie-Packed Quinoa Salad with Finger Lime and Lemon Myrtle Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Veggie-Packed Quinoa Salad with Finger Lime and Lemon Myrtle Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Veggie-Packed Quinoa Salad with Finger Lime and Lemon Myrtle Dressing gluten free?

Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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