- Prep Time: 15 mins
- bake Time: 15 mins
- Total Time: 30 mins
- yield: 4
Ingredients
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Ingredients for the salad:
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1 cup Anthony’s Goods White Quinoa
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2 cups water
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1 head lettuce, chopped
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1 cup cherry tomatoes, sliced in half
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5 mini peppers, sliced
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1 (15 oz) can corn, drained and rinsed
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1 (15 oz) can black beans, drained and rinsed
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¼ red onion, sliced
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½ cup Anthony’s Goods Pumpkin Seeds, toasted
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Fresh cilantro, to garnish
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Sliced avocado, to garnish
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Ingredients for the dressing:
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¼ cup olive oil
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4 tbsp lime juice
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Zest of 1 lime
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1 large clove garlic, minced
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1 tsp Anthony’s Goods Cumin
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½ tsp chili powder
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A few shakes of cayenne (optional)
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½ tsp honey
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1 tsp salt
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Anthony’s Goods Tellicherry Peppercorn, freshly ground to taste
Instructions
Fresh, colorful, crunchy and delicious. This southwest quinoa salad tastes as amazing as it looks. And it comes together in just 30 minutes–perfect for a weekday meal.1. Add the quinoa and water to a pot and bring to a boil. Reduce to a simmer and cook until all of the water has been absorbed (about 15 minutes).
2. In the meantime, chop up the rest of your salad ingredients and add them to a large bowl.
3. In a small bowl, whisk together the ingredients for the dressing.
4. In a toaster oven or small pan, toast the pumpkin seeds.
5. When the quinoa is ready, remove it from the heat and let it cool before adding it to the salad bowl.
6. Toss with the dressing and serve topped with the toasted pumpkin seeds, sliced avocado and fresh cilantro.
