Jamie Oliver Quinoa Salad

I made this Jamie Oliver Quinoa Salad on one of those days where the heat makes you question your life choices—especially turning on the stove. But this? This was worth it. It’s citrusy and alive. That sharp, clean hit of lime wakes you up. The cumin? Warm and grounding. There’s this whole dance between freshness and comfort that really got to me. It reminded me of road trips through dusty towns with tacos from street stalls—bright, messy, unforgettable. (inspired by Jamie Oliver)

Ingredients Needed

• 2 cups water
• 1 cup quinoa (go for pre-rinsed, it saves you a step)

For the dressing:

• 1/4 cup extra-virgin olive oil
• Juice from two juicy, slightly overripe limes
• 2 teaspoons ground cumin
• 1 teaspoon salt
• Half a teaspoon red pepper flakes (or a reckless pinch, if that’s your mood)

For the mix:

• 1 and a half cups cherry tomatoes, halved or just roughly chopped if you’re tired
• 1 can black beans, drained, rinsed, ready
• 5 green onions, chopped with whatever knife is closest
• A generous handful of fresh cilantro, chopped (don’t skip this. seriously.)
• Salt and pepper, as needed. Or wanted. Your call.

How To Make Jamie Oliver Quinoa Salad

1. Start by boiling the water. Just get it bubbling. Tip in the quinoa, drop the heat low, cover it. Let it steam itself into something soft and nutty—should take around 15 minutes. Don’t overthink it.
2. While that’s happening, make the dressing. Whisk together the olive oil, lime juice (yes, fresh—none of that bottled stuff), cumin, salt, red pepper flakes. Taste it. You should flinch a little. That means it’s good.
3. Now toss together the chopped tomatoes, black beans, green onions, and cilantro in a big bowl. You’ll know the proportions are right if it looks like something you’d eat straight from the bowl, standing at the counter.
4. Add the cooked quinoa. Still warm? Perfect. It’ll soak in the flavor better.
5. Pour on the dressing. All of it. Stir until it looks like a mosaic—red, green, black, gold.
6. Taste again. Add salt or pepper or nothing. You’re the one eating it.
7. You can eat it now. But if you’ve got the patience, chill it for a while. It gets better. Like leftovers the next day that suddenly slap.

Why I Love This Recipe

I made this for lunch one Tuesday and ended up eating it for dinner, too. My partner said it “tastes like sunshine if sunshine had cumin.” I still don’t know what that means, but I agree. It’s one of those rare dishes that feels both lazy and intentional. A little chaotic, but balanced. Kind of like life.

Recipe Tips

• Rinse your quinoa. If not, it might taste like sadness.
• Use real limes. Not negotiable.
• Let it chill in the fridge for a few hours. It deepens in flavor.
• Want more heat, Add extra red pepper flakes. Or go wild with diced chili.
• Add avocado if you’re feeling it. It makes it heartier, creamier—more of a meal.

How To Store This Jamie Oliver Quinoa Salad

• At Room Temperature: Honestly, keep it out no longer than you’d trust milk. Two hours tops.
• In the Fridge: Seal it up tight in a container. It’ll last about 3–4 days. Maybe longer, but I wouldn’t risk it.
• In the Freezer: Weirdly, yes. Freeze it flat in a bag. Just don’t expect it to look the same once thawed—it’ll still taste good though.
• Reheating: Not necessary, but if you hate cold food, microwave it on low. Just until it’s not fridge-cold.

Let’s Answer a Few Questions! (FAQs)

Can I use another kind of quinoa?
Absolutely. White is fluffier, red has a bite, tri-color looks cool. They all work.

Don’t have black beans?
Use chickpeas. Or lentils. Or whatever’s lurking in the back of your pantry.

Can I throw cheese in here?
Sure. Feta is sharp and crumbly. Goat cheese melts in a way that’s borderline addictive.

How do I make it spicier?
More flakes. Jalapeños. Or just drizzle on some hot sauce like a chaotic genius.

Nutrition Facts (per serving)

• Calories: 185.5
• Carbs: 18.2 g
• Protein: 5.7 g
• Fat: 10.6 g
• Sugar: 2.4 g
• Fibre: 2.7 g
• Sodium: 437.4 mg

Try More Recipes:

• Jamie Oliver Red Onion Salad
• Jamie Oliver Rice Salad
• Jamie Oliver Fruit Salad