| Prep: 15 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 18g | 4g | 28g |
| sugars | fibre | protein | salt |
| 5g | 5g | 8g | 0.5g |
Why I Love German Quinoa Vegetable Salad with Lime Dressing
When I first stumbled upon the Quinoa Vegetable Salad with Lime Dressing, I was instantly hooked by the vibrant colors and tantalizing flavors. This dish truly captures the essence of fresh, wholesome ingredients coming together in perfect harmony. It’s no surprise that it’s become a favorite in our household, whether we’re hosting a weekend brunch or simply looking for a refreshing side dish.
Fusion of Cultures
What I particularly love about this recipe is how it blends different culinary influences seamlessly. The nuttiness of the quinoa serves as a strong foundation, absorbing the zesty lime dressing beautifully. This hearty yet light grain is a testament to how versatile and nutritious it can be. Growing up, my Nigerian mother often used a variety of grains in her cooking, from millet to rice, and this quinoa-based dish brings a nostalgic yet modern twist to our table.
Simple Yet Elegant
The salad is a parade of colors, thanks to the cherry tomatoes, cucumber, yellow bell pepper, and corn kernels. These fresh vegetables not only add a delightful crunch but also a burst of flavors with each bite. The finely chopped red onion and fresh parsley elevate the dish with their pungent aroma and herbaceous notes, while crumbled feta cheese, though optional, provides a creamy contrast that ties everything together.
But, as a Southern gal at heart, what stole my senses was the simple, yet flavorful lime dressing. The combination of olive oil, lime juice, minced garlic, and ground cumin bears an uncanny resemblance to some of my favorite Southern salads. This dressing, with its tangy and slightly spicy profile, is reminiscent of the kind of bold flavors I grew to love in Atlanta.
One of the most remarkable aspects of this dish is its versatility. It works wonderfully as a standalone meal, but pairs just as well with grilled chicken, fish, or even a hearty steak, making it an excellent addition to any summer barbecue. If you’re looking for a similar dish, you might find inspiration in Mediterranean salads, which often incorporate fresh ingredients and simple dressings. Notably, Chef Yotam Ottolenghi’s approach to vegetable-forward recipes served as an inspiration for this creation. His book, “Plenty”, has been a revelation in understanding how to use vegetables creatively and deliciously.
In essence, the Quinoa Vegetable Salad with Lime Dressing is more than just a recipe; it’s a culinary journey that captures the essence of different cultures, fresh ingredients, and the joys of simple yet profound flavors. Whether you’re meal prepping for the week or looking to impress guests, this salad is a surefire way to bring a bit of brightness to your dining experience.
What You’ll Need
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup corn kernels (fresh or canned)
- 1/2 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 1/4 cup lime juice (about 2 limes)
- 1 clove garlic, minced
- 1 tsp ground cumin
- Salt and pepper to taste
Method
Step One
Rinse the quinoa under cold water in a fine mesh sieve. In a medium saucepan, combine 1 cup quinoa and 2 cups water. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 15 minutes or until the water is fully absorbed and the quinoa is tender. Remove from heat and let it cool completely.
Step Two
In a large mixing bowl, combine the cooked and cooled quinoa, cherry tomatoes, cucumber, yellow bell pepper, red onion, corn kernels, and fresh parsley. If using, add the feta cheese as well.
Step Three
In a small bowl, whisk together the olive oil, lime juice, minced garlic, ground cumin, salt, and pepper until well combined.
Step Four
Pour the lime dressing over the quinoa and vegetable mixture. Toss everything together gently until well mixed and evenly coated with the dressing.
Step Five
Let the salad sit for about 15-20 minutes to allow the flavors to meld. Taste and adjust the seasoning with additional salt and pepper if needed. Serve chilled or at room temperature.
