Eat + Drink

Easy Cilantro Lime Quinoa Salad

Ellyl-Faith Llavore


intermediate | Prep Time: 30 mins | Serves


  • 1 cup of uncooked quinoa
  • 1 heaping spoon of Organika's Ginger Bone Broth (chicken or beef)
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1/2 small red onion, chopped
  • 1/2 cup of black beans
  • 2-3 limes
  • 1-2 bunches of cilantro, washed
  • Light olive oil
  • 1 cup Greek Yogurt (if you prefer a creamier dressing)
  • 1/2 tsp of cumin (to taste)
  • Salt (Himalayan) & pepper to taste
  • 2-3 cloves of garlic


  1. Cook quinoa with Organika's Bone Broth powder a night before or in the morning and allow to cool - I generally add a bit of olive oil after the quinoa is cooked to prevent it from sticking to each other.
  2. In a separate bowl, add chopped peppers, onions, black beans and quinoa. Set it aside.
  3. In a Vitamix, add 6-8 tbsp of olive oil, lime juice (save a few lime wedges for garnish), 1 full bunch of cilantro, salt and pepper to taste, cumin and cloves of garlic. Blend it all until smooth. If you want a creamy dressing, add in Greek Yogurt to get that smooth texture.
  4. Pour the dressing on the quinoa & veggies and mix in a bowl.
  5. Chip up the remaining cilantro and sprinkle on top of the salad with lime wedges to garnish! Store in the fridge before serving.

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