Recipe: Lime-Cilantro Quinoa Salad

I used to think quinoa (pronounced keen-wah) was a rather strange ingredient. And I vowed to never post recipes on this blog that call for strange ingredients. But it seems as though quinoa is becoming more commonplace, and I am certain some of Quinoa from 100 Days of Real Foodyou have a bag of it sitting in your pantry and don’t know what to do with it. I admittedly let our first bag of quinoa just chill for about six months before I worked up enough courage to try something so unusual and different. It’s funny how new ingredients can do that to us.

Long story short quinoa is very similar to couscous. You can eat it plain or add all sorts of seasonings and other fresh flavors to it. And we happen to think this recipe below is a real crowd pleaser. It can be eaten as a side with your lunch or dinner or brought along as the perfect addition to a potluck gathering. We also brought this salad camping the other weekend, and it would work great at an outdoor cookout as well. Trust me – you can’t go wrong so just make it, and I promise it will be gone in no time!

5.0 from 7 reviews
Lime-Cilantro Quinoa Salad (pronounced keen-wah)
Serves: 6-8
Adapted from Joy of Cooking
  • 3 cups cooked quinoa (1 cup dry)
  • ¾ cup dried fruit – we used raisins, golden raisins, chopped dried apricots, and dried currants
  • ¼ cup pine nuts, toasted
  • ¼ cup cilantro, chopped
  • 1 bell pepper of any color, diced
  • ¼ cup lime juice
  • ¼ cup olive oil
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, minced
  • Pinch of salt
  1. Directions
  2. Mix all salad ingredients together in a large bowl.
  3. In a separate, smaller bowl whisk together all dressing ingredients.
  4. Pour the dressing over the salad and mix thoroughly.
    Can be stored in an air tight container in the fridge.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
  • Comments

    1. Kristan |

      Do you eat this cold? Looks Yummy!

      • Assistant to 100 Days (Amy) |

        Yes, like a pasta salad. :)

    2. Kristen |

      What is a good main dish to serve with this quinoa salad? I’m looking for some kind of beef or pork marinade or main course this pairs well with. Thanks!

    3. Jackie |

      Does anyone know where I get pine nuts not procured from China? I lose my sense of taste after eating them for about 2 weeks…which pretty common from what I’ve researched, particularly from Chinese pine nuts.

    4. Ms. Shep |

      Delicious salad! Super easy, just the perfect combination of sweet and tangy. Fresh and very filling!

    5. Amy |

      Made this last night (without mustard, which I didn’t have), and it is delicious! I love the interplay of tastes and textures…sweet, sour, nutty, chewy, crisp. Mmmm!

    6. |

      Made this yesterday for a Memorial Day get-together and it was a huge hit! Even the kids there ate, and liked, it! This recipe is a winner!

    7. Ric |

      Loved this! Subbed black beans for the fruit, and used sunflower seeds instead of pine nuts (pine nuts are too expensive).

    8. Lynne peterson |

      Love your recipes.. Would this be considered gluten free?

      • Amy Taylor (comment moderator) |

        Yes. :) That said, if it is medically important that you not have any gluten (Celiac), you always need to be certain that all ingredients are fully gluten free.

    9. brandyb |

      This was delicious! I just scanned the ingredients, so I didn’t realize it was supposed to be served cold. But because I omitted fruit and nuts, and used a can of rinsed/drained black beans instead, (I also added cumin to the dressing) this was a perfect last minute dinner.

    1 2 3 4

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe (optional):