Everything about it tastes so fresh – and it keeps perfectly in the fridge! It made a perfect quick lunch for me that week. I’ve also made this with diced Roma tomatoes and I actually do prefer it that way. I’m not a huge cherry tomato fan but they looked good in the store and I knew they would look pretty in the salad (great reason, right?). And they do give that added burst of sweetness that goes really well with this salad.
I made this as a side for dinner one night and ended up eating it for lunch for the next 2 days. It’s hands-down my absolute favorite way to prepare quinoa right now! The flavors are still very summery, but hey, when it’s 80 degrees and October then I think it’s all right.
I always seem to come back to my all time favorite flavor combinations – lime, cumin and cilantro. If your lime is really juicy then you may want to add a little less than called for. But if you add too much, another splash of olive oil should tone it down. Just add to your taste.