Quinoa Salad with Cilantro-Lime Dressing
SHARE THIS RECIPE!
© Paden Reich
Since I started eating healthier in the past seven to ten years, I’ve developed a big love for quinoa. It’s versatile, so I always try to incorporate it into whatever I’m cooking, from breakfast to desserts. It has a lot of protein and a lot of fiber. I love garnishing it with cilantro, too. Not everyone likes the taste of cilantro, so you can leave it out, but the tangy dressing is a nice balance to this hearty grain. Also, if you don’t have grapeseed oil, you can substitute olive oil. This salad can easily be cooked ahead of eating, which also makes it an easy and healthy dish to bring to a potluck.
1. Combine the quinoa, water, pepper, and 1/4 teaspoon of the salt in a medium saucepan.
2. Bring to a boil over medium-high; cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 16 minutes.
3. Fluff with a fork, and cool completely. (Spread the quinoa on a large plate or sheet pan to expedite the cooling time.)
4. Whisk together the lime juice, oil, cilantro, and remaining 1/2 teaspoon salt in a large bowl. Add the cooked quinoa, cucumber slices, radish slices, and arugula; toss to coat. Serve immediately.
3/4 cup uncooked quinoa, thoroughly rinsed and drained
1 1/4 cups water
1/4 teaspoon black pepper
3/4 teaspoon kosher salt
1/4 cup fresh lime juice (from 3 limes)
1/4 cup grapeseed oil
3 tablespoons finely chopped fresh cilantro
2 Persian cucumbers, quartered and sliced
6 radishes, halved and sliced
4 cups loosely packed baby arugula
Hands on time