Quinoa Salad With a Chili-Lime Dressing


This salad is an absolute crowd-pleaser.  We made this yesterday in triplicate because my husband took it in to one of the work crews. While we do have some here for us, with my children eating it by the bowl-full, we will be chopping up a new batch soon. I originally found this recipe via a vegan friend on facebook. She linked to this recipe, which I immediately loved. I have made it so many times that  I finally just wrote the recipe the way I actually make it. Enjoy!

Quinoa Salad

Quinoa Salad With Chili-Lime Dressing

  • 1 cup quinoa  (I use organic, tricolor, but any color works the same)
  • 2 avocados, peeled, pit removed, diced
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 green bell pepper *
  • 1 red bell pepper *
  • 1 orange bell pepper *
  • ½ poblano pepper **
  • ½ Anaheim pepper **
  • ½  jalapeno **
  • 2 tomatoes, diced
  • ½  small red onion, diced
  • ½  cup chopped cilantro, (food processor seriously makes this step so much easier, in which case, it looks more like ¼ cup)Dressing
  • 1/3 cup grapeseed or canola oil
  • 3 tablespoons fresh lime juice
  • 2 cloves garlic, minced or pressed
  • 1/4 tsp ground cayenne
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/2 tsp vinegar

Rinse the quinoa thoroughly in cold water and drain.  Place 1 cup of quinoa, 2 cups of water, and ½ tsp sea salt in a saucepan and bring to a boil. Reduce to a simmer, cover, and cook for 10 to 15 minutes, or until all of the water has been absorbed.   Let cool to room temperature.

While quinoa is cooking and cooling, chop vegetables.  Combine with quinoa and toss to mix.

Combine dressing ingredients. Toss into salad. Mix to combine.

Alternative serving ideas: Serve over a bed of mixed greens, use as a dip for freshly baked tortilla chips, eat in tortillas. Of course, it’s a salad in it’s own right, so my favorite is just to eat it as is, with a fork!

*Any combination of bell peppers will work. Color is nice, but if the red peppers are $3 each in your store, and the green ones are 50cents, just go for green.  You want 1 ½ – 2 cups of these.

** These peppers are a little spicier. Definitely don’t use the seeds. Use gloves to chop to protect your hands from the oils. These shouldn’t be too spicy in the salad, combined with the other flavors. Even my younger children eat this.


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