Toasted Quinoa Salad with Zesty Lime and Fresh Cilantro

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.