Enjoy this delicious and quick recipe by Chef David Davenport! It’s great for get-togethers or for lunch on the go!
Quinoa Salad with Lime Dressing
Chef David Davenport
Bloomington Cooking School
The completed quinoa salad. Photo by Erin Stephenson
Lime Dressing for Salad
1/3 cup olive oil
1/2 tbs fresh lime juice
½ tsp coriander
½ tsp cumin
½ tsp dry mustard
¼ tsp good paprika
¼ tsp garlic powder
Salt, to taste
Pepper, to taste
Honey, to taste
- Place all of the above ingredients into a pitcher (or blender).
- Thoroughly whip together using a hand mixer.
- Taste for salt, pepper, and honey and adjust.
(Note: You can make the dressing ahead of time, but do not make it more than one day before the salad)
Making the lime dressing using a hand mixer. Photo by Erin Stephenson
The cooked quinoa and metal mixing bowl. Photo by Erin Stephenson
Some of the added ingredients for the quinoa salad. Photo by Erin Stephenson
Quinoa Salad
(Serves 10)
Five servings of the lime dressing
4 cups raw quinoa
2 bunches green onions
1 large red bell pepper
1 bunch Italian parsley
1 cup pecans
10 oz. grape tomatoes
- Cook the quinoa to package directions (without
flavoring) and leave to cool. - Chop the green onion, bell pepper,
parsley, pecans, and tomatoes. - Mix all of ingredients together in large bowl,
pouring the lime dressing on top.
(Note: Best served the same day)
