Colombian Quinoa and Herb Salad

About This Recipe

Though quinoa is more traditionally tied to Andean cuisines further south, it has found a comfortable place in contemporary Colombian home cooking as a lighter substitute for the rice that anchors most meals. This salad applies familiar Colombian flavors — lime, cilantro, fresh tomato and onion — to the grain. The technique is simple but the details matter: rinsing the quinoa removes its natural bitterness, and letting it cool fully before dressing keeps the herbs crisp instead of wilted. The lime-forward dressing does the same job here that it does in most Colombian salads, cutting through the richness of the avocado. It's a dish built for modern tables — meal prep, potlucks, lighter lunches — using ingredients and flavor instincts that feel at home in a Colombian kitchen even if the grain itself is a newer addition.

Ingredients

Serves 4

• 1 cupquinoa(rinsed)
• 2 cupswater
• 1tomato(diced)
• 0.5cucumber(diced)
• 0.25red onion(finely diced)
• 0.5 cupcilantro(chopped)
• 2 tbspfresh mint(chopped)
• 3 tbsplime juice
• 2 tbspolive oil
• 0.5 tspfine sea salt
• 1avocado(diced)

Instructions

1. 1

   Cook the quinoa

   Combine quinoa and water in a saucepan. Bring to a boil, cover, reduce to low, and simmer 15 minutes until the water is absorbed and the grains show their tail-like spiral.

2. 2

   Cool the quinoa

   Fluff with a fork and spread on a tray to cool to room temperature, about 15 minutes.

3. 3

   Chop the vegetables

   While the quinoa cools, dice the tomato, cucumber and red onion, and chop the cilantro and mint.

4. 4

   Make the dressing

   Whisk lime juice, olive oil and salt together in a small bowl.

5. 5

   Toss and finish

   Combine the cooled quinoa with the vegetables and herbs, pour the dressing over, and toss gently. Fold in the avocado last.

   Add the avocado right before serving so it doesn't turn mushy from tossing.

Variations

• •

  Add grilled shrimp or chicken for a protein-packed main course version.

• •

  Swap quinoa for cooked rice for a more traditional Colombian grain base.

• •

  Add crumbled queso fresco for extra richness.

Storage

Refrigerate in an airtight container up to 3 days, though it's best without the avocado added until serving.

Frequently Asked Questions