Description
A vibrant, protein-packed salad combining quinoa, colorful bell peppers, and a zesty lime-cumin dressing. The addition of creamy avocado and tangy pickled jalapeños makes it a perfect chilled lunch, maintaining texture for days.
Ingredients
1 cup uncooked quinoa (mixed or white)
1 3/4 cups water
1/2 teaspoon salt (for cooking quinoa)
1 red bell pepper (diced)
1/2 green bell pepper (diced)
1 yellow bell pepper (diced)
1 celery stalk (diced)
1 cup coriander leaves (chopped)
5 pickled jalapeño slices (diced)
1 avocado (diced)
1/2 small onion (red or white, finely diced)
1 garlic clove (grated)
1 teaspoon coriander seed powder
1/2 teaspoon ground cumin
1/4 teaspoon onion powder (optional)
1/4 cup olive oil
1 lime (juiced)
1/2 teaspoon salt (for dressing)
1 tablespoon honey (or maple syrup for vegan)
4 sprigs fresh coriander (for garnish, optional)
Instructions
Add quinoa, water, and 1/2 tsp salt to a medium pot
Bring to a boil, then cover and reduce heat to a simmer for 15 minutes
Remove from heat and let sit, covered, for 10 minutes
Fluff quinoa with a fork
In a large bowl, combine diced peppers, celery, coriander, pickled jalapeños, and avocado
In a separate bowl, whisk onion, garlic, coriander seed, cumin, and onion powder
Add olive oil, lime juice, 1/2 tsp salt, and honey/maple syrup to emulsify
Pour dressing over the quinoa and toss to coat
Let the mixture cool to room temperature before chilling for at least 1 hour before serving
Notes
Store in an airtight container for up to 3 days
Add diced corn or black beans for extra protein
For best texture, allow salad to rest after making
- Prep Time: 15
- Cook Time: 15
- Category: Lunch
- Method: Stirring/Chilling
- Cuisine: Tex-Mex