Red Quinoa Salad with Lime Vinaigrette

After spending the weekend eating, drinking, and socializing in San Francisco, my to-do list was not looking very fun…

but I was REALLY excited to get back into the kitchen. Unfortunately for me, the cupboards were a little bare, so I knew a big shop was in order. I made my meal plan for the week, wrote up a grocery list, and grabbed tons of washed and ready-to-re-use jars and containers and headed to the co-op. I ADORE this place!

Bulk bins full of any grain, legume, and flour you could possibly want, an entire wall of different spices, and a great selection of soap and beauty products. Plus you can bring all your own containers and really cut down on your packaging consumption (Mike and I are obsessed with this concept right now).

The pantry staples I bought this week:
– Red Lentils
– Red Quinoa (for the first time ever!)
– Garbanzo beans
– Garbanzo flour
– Whole spelt flour
– Agave syrup
– Pumpkin seeds
– Nutritional yeast
– Millet

I was excited to try red quinoa for the very first time, and this recipe from Sassy Radish looked like a winner. I was a little dubious about the dried fruit, but it ended up being a subtle sweetness that played perfectly off the vinaigrette. I subbed pumpkin seeds for pine nuts and absolutely LOVED it. I think I’ll be buying a lot more red quinoa (which I probably couldn’t tell apart from regular quinoa in a blind taste test, but it’s really pretty!)

For a little extra protein, I heated up some black beans with onions, chipotle, and baby spinach and served it on the side.

Recipe:
(adapted from Sassy Radish)

1 1/2 cups red quinoa
3 cups water
1 yellow bell pepper, seeded and diced
3/4 cup dried fruit, diced (I used a mix of dried apricots and cherries)
1/3 cup pumpkin seeds

1 clove garlic, finely minced
zest of 2 limes
3 tbsp lime juice
2 Tbsp finely minced shallot
1/2 tsp ground cumin
1/2 tsp ground coriander
3 Tbsp olive oil
1/2 tsp salt

Bring the water to a boil in a medium saucepan. Stir in the quinoa and boil for about 15 minutes, or until the water is almost completely absorbed. Turn the heat off and cover with the lid for 5 minutes, then fluff with a fork and transfer to a large bowl to cool.

Whisk together all the dressing ingredients.

Toss the quinoa, bell pepper, dried fruit, and pumpkin seeds together, then mix in the dressing.

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5 Responses to “Red Quinoa Salad with Lime Vinaigrette”


  1. 1 Erin Cottrell November 8, 2010 at 11:19 am

    Oh girl, this looks divine! Bookmarking NOW!

  2. 2 Bridget November 8, 2010 at 3:33 pm

    I’m so jealous of your co-op! I do have some red quinoa in the fridge right now, but I had to drive four hours and buy it in the bulk section of Whole Foods. Thanks for giving me some ideas of what to do with it!

  3. 3 Vegolicious November 8, 2010 at 9:17 pm

    What a deliciously healthy salad. It looks fantastic.

    I’d love for you to submit one of your beautiful photos, and a link to your post, to my new vegetarian photo gallery showcasing the best vegetarian dishes and recipes on the web.

  4. 4 PatW November 11, 2010 at 11:29 am

    I’m eating some right now. Did not have red quinoa, so used regular white. No lime, so used lemon juice with a drop of lime flavoring oil. Toasted the pumpkin seeds. Delicious! If you can’t wait, it’s good warm too!


  1. 1 Lime Red Quinoa Salad with Mango | Lindsay Is Vegan Trackback on January 30, 2012 at 12:37 am

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