Mexican Quinoa Salad With Cilantro 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.

ZESTY QUINOA SALAD

Steps:

• Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
• Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
• Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.