~Amanda~
A must have in my fridge almost every week is a delicious, healthy, homemade salad. Not the typical lettuce and veggie salads, but rather a quinoa based salad (or salads with bases like cauliflower, broccoli, etc). There are so many options out there and I love making a big batch at the beginning of the week and having it to use as a side dish for dinner, lunch at work, or a snack during the day. They are so versatile and add a little extra goodness to my meals throughout the week.
Quinoa salads are some of my favorites because they’re so easy to make. I love this one in particular because the list of ingredients is fairly short, and most of the time I already have everything in my kitchen. The preparation is also so simple; It consists of cooking the quinoa, prepping the ingredients, whisking the dressing together, and then putting it all together in a bowl.
The flavors of this southwest style quinoa salad are vibrant and invigorating. I love the zestiness you get from the lime in the dressing and the freshness of the cilantro; they both contribute to the lightness of the dish. I also enjoy the warmth of the cumin, which also contributes to the southwest flavor profile. For serving options, you can eat it by itself right out of the fridge (it gets better every day as the ingredients have time to sit and blend with each other), or it can be warmed up. I also love it alongside of roasted vegetables, topped with grilled chicken, or as a topping on crackers. It’s a great salad to keep around for a variety of delicious menu options.
- 2 limes, juice and zest
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1/8 teaspoon cayenne
- 1 tablespoon agave nectar
- salt and pepper to taste
- 3/4 cup uncooked quinoa, cooked/prepared according to package instructions
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 red onion, diced
- 3/4 cup edamame, shelled
- 2 carrots, julienned
- 2-3 green onions, chopped
- 1/2 cup cilantro, chopped
- salt and pepper to taste
- Whisk all the ingredients for the dressing together in a bowl.
- In a large bowl, toss all salad ingredients together. Top with dressing and lightly toss to coat. Enjoy warm or cool.
- *Can be served warm, or cool, as a side dish, or a main dish with proteins or extra roasted vegetables (cauliflower, sweet potato, zucchini, etc) on top.
Love the Title and Website Girls!!!..I’ll be making this Quinoa salad and have also passed on your link to friends…Best of Luck for Great Success with this venture!!! S