Ginger-Lime Quinoa Salad (NF)
Light and refreshing in flavor but hearty enough to be a satisfying meal, this colorful salad is packed with veggies, antioxidants, fiber and plant protein. The green, herby dressing - made with cilantro, green onion and lime - makes a delicious addition to any variety of salads. Try making a bigger batch, so you can dress up any fresh veggies that you have on hand!
697 people are cooking this- Quinoa2⁄3 cup
- Red bell pepper1
- Rice vinegar2 tbsps
- Cucumber1
- Purple cabbage1 cup
- Green onion2
- Cilantro1⁄4 cup
- Lime1⁄2
- Pumpkin seeds1⁄4 cup
- No-salt canned garbanzo beans1 cup
- Ground ginger1⁄2 tsp
- Mixed greens8 cups
- Orange2
- Salt & pepperto taste
- Agave1⁄4 tsp
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Cook the quinoa. Add quinoa to a pot with a lid. You will need twice as much water as quinoa. Add water to the pan, cover, and bring to a boil over medium-high heat. Reduce heat to low and simmer for 15-20 minutes or until the water is absorbed and the quinoa is soft. Check on the quinoa periodically, giving it a quick stir, to prevent any sticking or burning on the bottom. When done, remove from the heat, fluff with a fork, and enjoy! Looking for a faster option? Cook your quinoa in a rice cooker or just use pre-cooked/frozen quinoa.
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Produce Prep: Rinse the red pepper, de-stem and deseed, and slice into thin strips. Rinse the cucumber, cut in half lengthwise and horizontally, and slice into matchstick-like strips. Rinse the purple cabbage. Chop finely using a sharp knife, grater or food processor. Rinse the green onion and cilantro, and chop into thin ribbons. Cut the lime in half and squeeze out the juice into a container, removing any seeds as you do so.
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Rinse and drain the no-salt added garbanzo beans.
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In a small bowl, whisk together cilantro, green onion, lime juice, rice vinegar, ground ginger, and agave (if using). Season with salt and pepper to taste.
- In a large bowl, combine mixed greens, cooked quinoa, beans, red pepper, cucumber matchsticks, purple cabbage and seeds. Pour on dressing and toss to coat. Serve with an orange on the side.
