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.