Quinoa Salad With Lime-Cilantro Dressing
Roberta made this delicious salad during our last 10-Day McDougall Live-In Program and when I sampled it, I immediately asked if I could print the recipe in the newsletter. She says you can also make this with 4 cups of any leftover grain that you have instead of the quinoa, if you wish.
Serves: 8
Prep Time: 30 min
Cook Time: 15 min
Ingredients
2 Cups
Quinoa
4 Cups
Water
8
Dried apricots, finely diced
1/4 Cup
Chopped sun-dried tomatoes
2 Ears
Corn kernels
6
Small green onions, sliced
2
Tomatoes, diced
1
Cucumber, diced
1/2 Cup
Finely diced colored bell peppers
1 15 Ounce Can
Artichoke hearts or bottoms, drained and chopped
1/4 Cup
Toasted slivered almonds
1
Avocado, chopped
2
Artichoke hearts or bottoms, chopped (for dressing)
1 Bunch
Cilantro, stems removed
4 Stems
Basil stems removed (optional)
1 Tablespoon
Honey or agave nectar
1/2 Cup
Rice vinegar
1/4 Cup
Red wine vinegar
Juice Of 3-4 Limes
Lime juice
Directions
1
Toast the quinoa in a dry skillet for a few minutes.
2
Add boiling water, apricots and sun-dried tomatoes. Cover and cook over low heat for 15 minutes.
3
Add the corn kernels and let rest for 10 minutes.
4
Transfer to a fine mesh strainer and allow to rest for another 10 minutes so it is well drained.
5
Transfer to a large bowl. Add the remaining ingredients and mix well.
6
Place all dressing ingredients into a food processor or blender and process until well mixed. Taste and adjust seasonings as desired, adding salt to taste (optional).
7
Toss with the quinoa mixture and serve.
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