}); Toss Quinoa With A Citrus Vinaigrette For A Healthy Lunch - Propa Eats

Toss Quinoa With A Citrus Vinaigrette For A Healthy Lunch

During the Lenten season, seafood options always seem to be far too few. We’ve decided to feature at least one seafood or vegetarian option to have you fully satisfied and prepare for your fast. As always, we don’t skimp on the sweet, so look out for an indulgent treat every week !

QUINOA SALAD with Citrus Vinaigrette

AuthorAmanda MazelyCategory,

Yields4 Servings
Total Time30 mins

INGREDIENTS

 1 cup quinoa
 2 cups water
 1 cup chopped tomato
 1 cup chopped sweet peppers
 1 cup chopped cucumber
 1 cup chopped carrots
 ½ cup chopped red onion
 1 cup corn
 ½ cup chopped pimento peppers
 ½ cup capers
 ½ cup fruit of your choice*
 ½ cup nuts
 ½ cup crumbled feta cheese
 ½ cup chopped chandon beni
 ½ cup chopped chives
 Salt and pepper to taste
For dressing
 2 limes, juiced
 ¼ cup extra virgin olive oil
 2 tablespoons garlic
 1 teaspoon red pepper flakes
 Salt and pepper to taste

*Try apples and grapes or, any other combination you like!

DIRECTIONS

1

In a saucepan, bring quinoa and water to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed about 10 to 15 minutes. Set aside to cool.

2

In a small bowl, whisk olive oil, lime juice, salt, pepper, red pepper flakes, and garlic.

3

Combine quinoa, tomatoes, cucumber, red onion, corn, capers, fruit, nuts, carrots, sweet peppers, pimento peppers and feta cheese. Pour dressing over quinoa mixture; toss to coat. Stir in chandon beni and chives; season with salt and black pepper. Serve immediately or chill in the refrigerator.

Ingredients

 1 cup quinoa
 2 cups water
 1 cup chopped tomato
 1 cup chopped sweet peppers
 1 cup chopped cucumber
 1 cup chopped carrots
 ½ cup chopped red onion
 1 cup corn
 ½ cup chopped pimento peppers
 ½ cup capers
 ½ cup fruit of your choice*
 ½ cup nuts
 ½ cup crumbled feta cheese
 ½ cup chopped chandon beni
 ½ cup chopped chives
 Salt and pepper to taste
For dressing
 2 limes, juiced
 ¼ cup extra virgin olive oil
 2 tablespoons garlic
 1 teaspoon red pepper flakes
 Salt and pepper to taste

Directions

1

In a saucepan, bring quinoa and water to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed about 10 to 15 minutes. Set aside to cool.

2

In a small bowl, whisk olive oil, lime juice, salt, pepper, red pepper flakes, and garlic.

3

Combine quinoa, tomatoes, cucumber, red onion, corn, capers, fruit, nuts, carrots, sweet peppers, pimento peppers and feta cheese. Pour dressing over quinoa mixture; toss to coat. Stir in chandon beni and chives; season with salt and black pepper. Serve immediately or chill in the refrigerator.

Quinoa Salad with Citrus Vinaigrette

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