Quinoa Salad with Lemon Vinaigrette Dressing

Quinoa salad recipe

Quinoa is a high-protein seed from South America.  It is much less allergenic than wheat or corn and has a good amount of protein plus is a good source of the minerals manganese, magnesium and iron. I cook it and use as a rice substitute or hot breakfast cereal.   It also  makes a great base for salads and I have several recipes using quinoa.  The recipe below also contains black beans which are featured in many Mexican, South American and Caribbean dishes.  Black beans are  very good sources of protein and fiber and contain many antioxidants, thanks to their black color.  Comment below if you try this recipe and let me know what you think.

Quinoa Salad with Lemon Vinaigrette Dressing

For the Salad:

1/2 cup dry quinoa
3 green onions, chopped
2 oranges, peeled then segmented
1 avocado, chopped
1 can canned black beans, rinsed and drained
1/3 cup fresh cilantro, chopped
1/4 tsp. sea salt
1/4 tsp. pepper

For the Dressing:

¼ cup lemon juice
2 garlic cloves, finely minced
1 tsp. honey
6 Tbl. extra virgin olive oil
salt and pepper

  • Cook quinoa according to package directions, then set aside to cool.
  • For the Dressing: combine all ingredients in a bowl and whisk to combine.
  • Combine quinoa with all the salad ingredients in a large bowl and stir to mix together.  Pour dressing over the salad and stir to mix in thoroughly.  Serve the salad cold.

 

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