A super delicious summer meal, light but satisfying!
For the salad, in a saucepan, heat oil on low. Add garlic, sauté for about a minute, and then add the rinsed quinoa. Add water and bring to a boil. Cover and reduce heat to a simmer for about 20 minutes. Turn off the heat and let sit for 5 more minutes. Uncover and fluff.
While the quinoa is cooking, combine all the ingredients for the lime cumin dressing, mix well and set aside. Chop the onion, avocado, and cut the corn off the cob, add to the serving bowl. Top with the cooked quinoa. Sprinkle with salt, herbs and pour over the vinaigrette. Gently combine.
Enjoy!
by Lori Kemph | Mutt & Chops in
Salads
Prep: Cook:
Serves: 2 Level: Easy
by Beth Pierce in
Salads
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
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Serves: 2 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
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Nanci (TK) on 7.26.2011
Sounds great but we need a bit of help. I’ve added some headers into the ingredients list (you can do this in the future – just press delete in the Quantity field of your ingredient entry form – to make sure it’s blank – then tab through the measurements field and go to the ingredient description field and type the header in ALL CAPS. We prefer the format FOR THE **:). Would you drag all of the SALAD and DRESSING ingredients into the proper place on the list? When you mentioned to ‘combine all of the dressing ingredients’ I wasn’t sure which applied.
Also, would you go through the ingredients list and specify prep for all of the veggies (minced, chipped, pitted/peeled, etc)? You didn’t mention it in the instructions, so this will help folks out.
When done, click ‘make recipe visible’ and ‘save’ and we’ll get this posted.
Thanks,
TKNanci