37 minutes
A vibrant and flavorful salad featuring toasted quinoa, fresh vegetables, and a zesty lime and cilantro dressing.
Quinoa, rinsed and dried
cups
cups
teaspoons
Bell Pepper, chopped fine
each
Jalapeño Chile, minced
each
Red Onion, finely chopped
tablespoons
Cilantro, minced fresh
tablespoons
tablespoons
tablespoons
teaspoons
Garlic, minced
cloves
teaspoons
to taste
1. Toast the Quinoa
Toast the quinoa in a large saucepan over medium heat for about 5 minutes, stirring frequently until the quinoa is lightly toasted and aromatic.
2. Cook the Quinoa
Stir in 1.5 cups of water and 0.25 teaspoon of salt. Bring the mixture to a simmer, cover, and let it cook for about 12 minutes or until the quinoa has absorbed all the water. Once cooked, spread the quinoa out on a rimmed baking sheet to cool for about 20 minutes.
3. Prepare Vegetables
While the quinoa is cooling, finely chop 0.5 red bell pepper, mince 0.5 jalapeño chile, and finely chop 2 tablespoons of red onion.
4. Combine Quinoa and Vegetables
Transfer the cooled quinoa to a large bowl and stir in the chopped vegetables along with 1 tablespoon of minced fresh cilantro.
5. Prepare Dressing
In a separate bowl, whisk together 2 tablespoons of lime juice, 1 tablespoon of extra-virgin olive oil, 2 teaspoons of Dijon mustard, 1 small minced garlic clove, and 0.5 teaspoon of ground cumin.
6. Combine Salad and Dressing
Pour the dressing over the quinoa and vegetables, tossing everything to combine. Season the salad with salt and pepper to taste.
Use organic quinoa, fresh and juicy limes, and vibrant and aromatic cilantro for the best flavors.
Toast quinoa dry in a pan until golden brown to enhance its nutty flavor.
Use a mix of water or broth and salt, simmer covered, then let sit off heat for fluffy quinoa.
Adjust lime juice, olive oil, and seasoning to taste, adding a pinch of sugar or honey if needed.
Rinse quinoa thoroughly to remove the bitter-tasting saponin.
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