Lime Salsa Quinoa Salad - served hot or cold

Lime Salsa Quinoa Salad - served hot or cold

This terrific, colorful, healthy side dish was a bit of a leftover rescue recipe. Both components of this simple salad were already sitting in the fridge. We had some cooked quinoa on hand as well as some fresh homemade lime salsa which always seems to keep getting made at our house. When looking for a side dish to serve with some steamed fish for dinner, we just took both leftovers out of the fridge combined them and voila, a tasty addition to a healthy dinner plate. There was a little of the salad leftover when I came home from the office for lunch, so Spouse and I shared it with a mid-day sandwich and again it was delicious. I can't wait for the summer picnic and barbeque season to start because I know this uncomplicated  healthy salad will make quite a few repeat appearances.

Easy Lime Salsa

• 3 large fresh tomatoes, diced
• 1 medium red onion diced
• 1 small jalapeño pepper minced
• 2 cloves garlic minced
• ½ red pepper diced
• ½ green pepper
• Juice of one lime
• zest of one lime finely chopped
• ½ tsp ground cumin
• ½ cup fresh chopped cilantro
• Salt and pepper to season

Combine all ingredients, tossing together well. Cover in a glass bowl and store in the refrigerator. Make at least an hour in advance of serving, stirring occasionally.

• 4 cups cooked quinoa

If serving hot, heat about 2 cups of the salsa in the microwave before combining with the cooked quinoa. If serving cold, there is no need to heat the salsa. The leftovers can be stored in the fridge for a couple of days and again can be served cold or reheated in the microwave.

Lime Salsa Quinoa Salad - served hot or cold

This terrific, colorful, healthy side dish was a bit of a leftover rescue recipe. Both components of this simple salad were already sitting in the fridge. We had some cooked quinoa on hand as well as some fresh homemade lime salsa which always seems to keep getting made at our house. When looking for a side dish to serve with some steamed fish for dinner, we just took both leftovers out of the fridge combined them and voila, a tasty addition to a healthy dinner plate. There was a little of the salad leftover when I came home from the office for lunch, so Spouse and I shared it with a mid-day sandwich and again it was delicious. I can't wait for the summer picnic and barbeque season to start because I know this uncomplicated  healthy salad will make quite a few repeat appearances.

Easy Lime Salsa

• 3 large fresh tomatoes, diced
• 1 medium red onion diced
• 1 small jalapeño pepper minced
• 2 cloves garlic minced
• ½ red pepper diced
• ½ green pepper
• Juice of one lime
• zest of one lime finely chopped
• ½ tsp ground cumin
• ½ cup fresh chopped cilantro
• Salt and pepper to season

Combine all ingredients, tossing together well. Cover in a glass bowl and store in the refrigerator. Make at least an hour in advance of serving, stirring occasionally.

• 4 cups cooked quinoa

If serving hot, heat about 2 cups of the salsa in the microwave before combining with the cooked quinoa. If serving cold, there is no need to heat the salsa. The leftovers can be stored in the fridge for a couple of days and again can be served cold or reheated in the microwave.