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](http://www.magbloom.com/wp-content/uploads/2015/08/Quinoa-Salad-60.jpg)
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](http://www.magbloom.com/wp-content/uploads/2015/08/Quinoa-Salad-17-310x206.jpg)
Making the lime dressing using a hand mixer. Photo by Erin Stephenson
![The cooked quinoa and metal mixing bowl. Photo by Erin Stephenson](http://www.magbloom.com/wp-content/uploads/2015/08/Quinoa-Salad-26-310x206.jpg)
The cooked quinoa and metal mixing bowl. Photo by Erin Stephenson
![Some of the added ingredients for the quinoa salad. Photo by Erin Stephenson](http://www.magbloom.com/wp-content/uploads/2015/08/Quinoa-Salad-25-310x447.jpg)
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)