Another week, another amazing CSA share.  Here’s what we got this week, Week 6:

  • basil
  • beets
  • blueberries
  • bunched carrots
  • maine tomatoes
  • romaine lettuce
  • scallions
  • swiss chard

After a fun lunch with my friend on my CSA day, I was inspired by this quinoa salad recipe, that she shared with me.  I decided to use ingredients from my weekly CSA bounty to make my own version.

Cilantro Lime Quinoa Salad


1 cup uncooked quinoa
2 cups water
Pinch of salt

1 red pepper, diced
1 English cucumber, diced
4 carrots, diced
1 cup swiss chard, or any greens, chopped
4-5 green onions, sliced
1/2 cup chopped cilantro
2 medium avocados, diced
1/4 – 1/2 cup fresh lime juice, juice of about 2 limes
1-2 tablespoons olive oil
Salt and pepper, to taste


1. Cook quinoa according to package directions. Cool quinoa in the refrigerator for at least 10-15 minutes.

2. In a large bowl, combine red pepper, cucumber, carrots, swiss chard, green onions, cilantro, and avocados. Mix until combined. Add the quinoa by the 1/2 cup until there’s enough to your liking. Mix until combined. In a small bowl, whisk together lime juice and olive oil. I would recommend adding 1/4 cup of the lime juice, mixing it up and seeing if you need more.  You can always add more, but you can’t take it away once you’ve added it. 😉 Pour the dressing over the quinoa salad and gently stir until well combined. Season with salt and pepper to taste. Serve chilled.

The simplicity of the dressing was delicious.  If I were to make it again, I think I’d leave out the cucumber and add another vegetable, maybe tomatoes, like the original recipe called for.  Quinoa salads are so versatile, you really can add anything you like.

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