Baja Quinoa Salad

yield: 2 PEOPLE prep time: 30-40 MINUTES

Great for a healthy and refreshing lunch!  I sometimes, double or triple it for an outdoor barbecue with friends and family.  This is a festive south of the border twist on a traditional quinoa salad.  It’s also great served with grilled sliced chicken tossed in. 

INGREDIENTS

CUMIN-LIME VINAIGRETTE

• 1/4 cup freshly squeezed lime juice
• 1  tablespoon Dijon mustard
• 1  tablespoon ground cumin
• 1-2 garlic cloves (minced or pressed)
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Pinch crushed red pepper flakes (optional)
• 1/2 cup extra virgin olive oil

SALAD

• 1 cup cooked quinoa
• 1 cup shredded cooked chicken breast (optional)
• 1/2 red pepper, 1/4 inch diced
• 2 green onions, sliced (white and about 1/2 of the green part)
• 1/3 cup chopped fresh cilantro (plus a few sprigs for garnish)
• 1 avocado, thinly sliced (optional)

• lime wedges for spritzing
• salt and pepper to taste

INSTRUCTIONS 

CUMIN LIME VINAIGRETTE

• In a blender or food processor, combine all the dressing ingredients.
• Blend until combined and smooth.

This recipe makes almost 1 cup of dressing so you will have extra. Leftover dressing stays great in the fridge for a few days! Store it in a sealed container.

SALAD

• Cook the quinoa and allow to cool*
• Add the chopped ingredients (and shredded chicken if including)
• Drizzle with 2-4 tablespoons of the vinaigrette and toss. Taste and add a little more as you like.
• Refrigerate the salad for 15-20 minutes if you can, as this allows the flavors to meld together.
• Serve the salad on small plates or in bowls.
• Top with the sliced avocados and fresh cilantro sprig.
• Garnish with a lime wedge. 

Enjoy!

*   One cup of dry quinoa yields about three cups of cooked quinoa.  I often make more than I need as it stores well in the fridge for several days and can be added to other recipes to add additional protein and fiber.