prep time: 1 hour
cook time: 15 mins
total time: 1 hour 15 mins
serves: 6 servings
Ingredients
For the Quinoa Salad
- 2 cups quinoa
- 4 cups water
- 1 teaspoon sea salt
- 1 avocado, seeded, peeled and chopped
- 2 cups cherry tomatoes, sliced in half
- 1 small red onion, minced
- 1 jalapeno, sliced thin
- leaves of 1 bunch cilantro
For the Cumin Lime Dressing
- Juice of 2 limes
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- ¼ teaspoon sea salt
- ⅓ cup extra virgin olive oil
Instructions
- Pour the quinoa into a saucepan and cover with water and salt. Bring to a boil over high heat, cover, and turn down the heat to medium-low. Simmer, covered, until quinoa is is tender, about fifteen minutes. Spoon the quinoa into a large mixing bowl, fluff with a fork, and then refrigerate at least an hour until cold.
- Toss the cold quinoa with avocado, tomatoes, red onion, jalapeno and cilantro leaves.
- Prepare the dressing by whisking lime juice with garlic, cumin, salt and olive oil. Dress the quinoa salad and serve immediately. Leftovers will store, tightly sealed, in the refrigerator up to five days.
Source: http://nourishedkitchen.com/quinoa-salad-cumin-lime-vinaigrette/
