Lori’s Quinoa Jalapeño Salad

Delicious, fresh and satisfying!


  • 1 c dry quinoa
  • c water
  • 1 t salt, divided
  • 1 c peeled and diced cucumber
  • c finely minced red onion
  • 1 c diced Roma tomatoes
  • jalapeños, seeded and minced
  • 1 c diced fresh carrots (about 2 medium carrot sticks)
  • c chopped cilantro, plus several sprigs for garnish
  • 2 T fresh lime juice
  • 1 t red wine vinegar
  • 1 T extra-virgin olive oil
  • 1 diced avocado, for garnish


  1. Bring water to a boil in a medium saucepan. Add ½ teaspoon salt and the quinoa; stir and let it cook for 5 minutes on medium heat.
  2. Reduce heat to low. Without stirring, cover and simmer 15 minutes, until quinoa is tender. Remove pan from heat.
  3. Place cooked quinoa in a large bowl and add cucumber, onion, tomatoes, jalapeños, carrots, cilantro, lime juice, vinegar and olive oil. Season with ½ teaspoon of salt. Serve garnished with avocado and cilantro sprigs.
  4. Notes: Use chicken broth instead of water when cooking quinoa to add more flavor.
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