Quinoa En Salpicon

Bursting with vibrant flavors and wholesome ingredients, Quinoa En Salpicón is a refreshing and nutrient-packed twist on a classic Latin American dish. Perfect for summer or any time you crave a light yet satisfying meal, this recipe features fluffy, protein-rich quinoa paired with crisp cucumber, juicy cherry tomatoes, zesty red onion, and crunchy red bell pepper—all tied together with a tangy lime-cilantro dressing. The added touch of apple cider vinegar enhances the flavor profile, while optional avocado provides creamy richness for the perfect finish. Ready in just 30 minutes, this colorful quinoa salad is an ideal choice for meal prepping, picnics, or as a vibrant side dish that complements any main course. Treat your taste buds to a healthy, gluten-free dish that’s as beautiful as it is delicious!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 0.5 medium, finely diced red onion
• 1 medium, finely diced red bell pepper
• 0.25 cup, chopped fresh cilantro
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium, diced for topping avocado (optional)

Directions

Step 1

Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove any bitterness.

Step 2

In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring the water to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover, and let the quinoa simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender.

Step 4

Remove the quinoa from heat and let it sit, covered, for 5 minutes. Then fluff it with a fork and let it cool to room temperature.

Step 5

While the quinoa cools, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, finely dice the red onion and red bell pepper, and chop the cilantro.

Step 6

In a small bowl, whisk together the lime juice, olive oil, apple cider vinegar, salt, and black pepper to make the dressing.

Step 7

In a large mixing bowl, combine the cooled quinoa, cucumber, cherry tomatoes, red onion, red bell pepper, and cilantro.

Step 8

Pour the dressing over the quinoa mixture and toss until everything is evenly coated.

Step 9

Taste and adjust seasoning with additional salt or lime juice if needed.

Step 10

Serve immediately, or chill in the refrigerator for at least 15 minutes to allow the flavors to meld.

Step 11

Top with diced avocado just before serving, if desired, and enjoy!

Nutrition Facts

Serving size	1345.1 grams (1345.1g)

Amount per serving	% Daily Value*
Calories	972

Total Fat 41.00g	53%
Saturated Fat 4.60g	23%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 3585mg	156%
Total Carbohydrate 125.10g	45%
Dietary Fiber 7.20g	26%
Total Sugars 15.90g
Protein 28.80g	58%

Vitamin D 0IU	0%
Calcium 142mg	11%
Iron 7mg	40%
Potassium 1275mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.5%

Protein: 11.7%

Carbs: 50.8%