Fiesta Quinoa Salad
Ingredients
The salad
-
3
cups
cooked quinoa
-
1
cup
frozen corn, thawed
-
1
medium
red pepper, chopped
-
3
medium
carrots, shredded
-
3
medium
scallions, chopped
-
¾
cup
dried cranberries
-
3
tablespoons
fresh cilantro, chopped
-
4
tablespoons
red onion, chopped (divided)
-
¼
cup
pine nuts, toasted
-
¼
cup
roasted pumpkin seeds
The dressing
-
4
tablespoons
soy sauce or gluten-free tamari
-
2
tablespoons
lemon juice
-
¼
cup
olive oil
-
3
cloves
garlic, minced
-
1
teaspoon
smoked paprika
-
⅛
teaspoon
dried chipotle pepper powder or cayenne
Instructions
- Combine the quinoa, corn, red pepper, carrots, scallions, cranberries, cilantro, and 2 tablespoons of red onion in a large bowl.
- In a blender, mix the soy sauce, lemon juice, olive oil, remaining red onion, garlic, smoked paprika, and dried chipotle powder. Season with salt and pepper, then blend until smooth.
- Toss the quinoa mixture with the desired amount of dressing.
- Top with pine nuts and pumpkin seeds.
Nutrition Facts (estimated)
Servings
6
Calories
351
Total fat
16g
Total carbohydrates
46g
Total protein
8g
Sodium
702mg
Cholesterol
0mg
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