This super easy quinoa with a zippy cilantro and lime dressing brings life to your bliss bowls, tacos, and dinner plates. Packed with protein and gluten-free, this quinoa salad is the perfect staple recipe.
Add toasted quinoa and water to a saucepan. Bring to a boil over medium high heat.
Lower heat to a gentle simmer and cover pan. Cook quinoa for 15 minutes. You will see the grains sprout what looks like a white ring toward the end of cooking.
Cover quinoa and rest 5 minutes. Fluff with a fork and then allow to cool slightly. (If you dress the quinoa before it cools a bit it will become mushy. You do not want mushy quinoa)
Stir in avocado oil, lime juice and zest and cilantro. Season to taste with salt and pepper,
Notes
Leftovers should be kept in an airtight container in the fridge. Quinoa will be best if eaten within 3 days.