Southwestern Quinoa with Chili-Lime Dressing
Original recipe calls for 3 tablespoons of lime juice. I like a lot of lime juice, so I usually use the juice of 5 to 6 limes. Black quinoa is difficult to find so I substitute with white quinoa.
Yield: 8 Servings Ready in moments
15 people trying soon
Verified by twojocks
|3 tablespoonsFresh lime juice|
|1/2 cupExtra virgin olive oil|
|1 PinchKosher Salt|
|Few GrindsFreshly ground pepper|
|1 teaspoonChili powder|
|2 CupsBlack Quinoa; Cooked|
|1 CanBlack beans|
|2 EachPlum tomatoes; Seeded and chopped|
|1 CupCorn kernels; Fresh or frozen|
|2 EachScallions; White and green parts sliced|
|1/2 CupRed bell pepper; Chopped|
|1/4 CupRed onion; Chopped|
|1/2 CupCilantro, loosely packed; Chop coarsely|
Southwestern Quinoa with Chili-Lime Dressing Preparation
In a small bowl, whisk together lime juice, olive oil, salt, pepper, chili powder, and honey until emulsified. Combine remaining ingredients in a large bowl along with the dressing and gently fold together until well mixed and evenly coated. Season with salt and pepper to taste. Serve immediately or refrigerate.
Try adding other veggies, such as raw zucchini.
Try topping with sliced avocado.
Add a protein, such as chicken, shrimp or tofu, to make a complete meal.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Southwestern Quinoa with Chili-Lime Dressing. Be the first to review it!
There are no tags on this recipe. Log in to add tags.