Perfect for potlucks and backyard gatherings, this delicious salad is naturally gluten-free and travels well! You can get creative by adding more toppings such as avocado, black beans, or even chicken.
Prep Time: 20 minutes | Cook Time: 15 minutes | Serves: 8-10
Ingredients:
- 2 cups quinoa, rinsed
- 3 cups vegetable or chicken broth
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1/3 cup toasted pine nuts or pumpkin seeds
For the Dressing:
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions:
- Cook quinoa in broth according to package directions. Let cool completely.
- Whisk together all dressing ingredients in a small bowl.
- In a large bowl, combine cooled quinoa with all vegetables and cilantro.
- Pour dressing over salad and toss well. Refrigerate for at least 30 minutes.
- Top with toasted nuts just before serving.
Make-Ahead Tip: This salad tastes even better when left to sit overnight. Add the nuts just before serving to keep them crunchy.