Mexican Quinoa Salad With Chili Lime Dressing Recipes

MEXICAN QUINOA SALAD WITH CILANTRO LIME DRESSING

Steps:

• For the dressing: to a blender or food processor add shallots (or red onion), garlic, cilantro, olive oil, lime juice, red wine vinegar, honey, dijon mustard, salt, cumin, smoked paprika and red pepper flakes. Blend until mixture is pureed and smooth. (or it looks like a dressing)
• To a small saucepan add quinoa and water. Cover. Bring to a boil. Once boiling, reduce to simmer for 10 minutes until all the liquid is removed. Remove from heat and fluff the quinoa with a fork. Set aside.
• Preheat grill to medium high heat. Add corn ears directly to the grill grates and grill for 2-3 minutes per side, until there are slight char marks.
• Assemble: to a large bowl add quinoa, black beans, bell pepper, charred corn, cherry tomato and red onion. Drizzle dressing over the top and toss to coat everything. Top with diced avocado and serve.

MEXICAN QUINOA SALAD WITH CHILI LIME DRESSING

Steps:

• First rinse and drain your quinoa using a mesh strainer or sieve.
• Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
• Next add water, set burner at high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
• While the quinoa cooks, chop and prep your veggies and cilantro. Drain and rinse beans if using canned. Whisk together your dressing ingredients.
• Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork. Add remaining ingredients and dressing and mix well. Refrigerate to cool quinoa and allow flavors to mingle and amplify, approx. 1-2 hours or more. Enjoy chilled and feel free to add any additional seasoning, veggies, or lime juice to taste!

MEXICAN QUINOA SALAD

Steps:

• Stir black beans, quinoa, corn, red bell pepper, green onion, cilantro, and garlic together in a large bowl.
• Whisk olive oil, lime juice, honey, jalapeno, mustard, and paprika together in a bowl until dressing is smooth and creamy. Pour dressing over quinoa mixture and toss to coat. Garnish with cilantro.

QUINOA WITH CHIPOTLE-LIME DRESSING

Steps:

• Heat 1 tablespoon olive oil in a pot over medium-high heat. Saute onion in hot oil until softened, about 5 minutes. Stir quinoa into onion; saute until toasted and fragrant, about 2 minutes.
• Pour broth into quinoa mixture; bring to a boil, reduce heat to low, cover the pot with a lid, and simmer until liquid is completely absorbed, about 20 minutes.
• Stir black beans, tomato, bell pepper, and avocado together in a bowl.
• Blend cilantro, lime juice, 2 tablespoons olive oil, Greek yogurt, chipotle pepper, 1 tablespoon reserved adobo sauce, honey, cumin, salt, and black pepper together in a blender until dressing is smooth.
• Pour dressing over black bean mixture; add quinoa and toss to coat.