![[Cooking for my entire family is always a difficult ordeal. We all have difference dietary restrictions and incorporating all of them is a challenge. When planning my Mother’s Day meal, I decided that since I’m the only one who doesn’t eat meat, I would make jerk chicken for them. This left me with a need to find something that would serve as a main dish for me. I had been wanting to try this recipe for quite a while, and the flavors seemed to go perfectly with the rest of my dishes. The finished dished tastes quite a bit like tabbouleh that you can get in Mediterranean restaurants (which I love.) I will also add that my mom, who has never liked quinoa, LOVED this salad.]
Quinoa Salad with Citrus Dressing
Ingredients:
1 cup of quinoa
6 tablespoons of olive oil
Juice of 2 limes
Juice of 1 large orange
2 fresh green chiles, seeded and finely chopped (I used fresno peppers so that the spice would be more mild, but jalapenos would be awesome here.)
2 garlic cloves, finely minced
1 cucumber, peeled
1 large tomato, seeded and cubed
2 tablespoons chopped fresh mind
Salt
Directions:
Put the quinoa in a strained and rinse it thoroughly with cold water. Pour the quinoa into a large pan and add enough water so that all of the quinoa is just covered. Bring this to a boil, then reduce the heat and simmer for 10-12 minutes, until tender. Remove from heat and leave it to cool.
In a medium bowl, whisk together the oil and the citrus juices. Stir in the chiles and the garlic and season with salt.
Cut the cucumber in half length-wise and, using a spoon, scoop out and discard the seeds. Cut into 1/4-inch slices and add them to the cooled quinoa. Add the tomato and mint and toss well to combine.
Pour the dressing over the salad and toss again until well mixed.
Serve and enjoy. <3](http://25.media.tumblr.com/tumblr_m4121y5oTf1r2v6lgo1_500.jpg)
[Cooking for my entire family is always a difficult ordeal. We all have difference dietary restrictions and incorporating all of them is a challenge. When planning my Mother’s Day meal, I decided that since I’m the only one who doesn’t eat meat, I would make jerk chicken for them. This left me with a need to find something that would serve as a main dish for me. I had been wanting to try this recipe for quite a while, and the flavors seemed to go perfectly with the rest of my dishes. The finished dished tastes quite a bit like tabbouleh that you can get in Mediterranean restaurants (which I love.) I will also add that my mom, who has never liked quinoa, LOVED this salad.]
Quinoa Salad with Citrus Dressing
Ingredients:
- 1 cup of quinoa
- 6 tablespoons of olive oil
- Juice of 2 limes
- Juice of 1 large orange
- 2 fresh green chiles, seeded and finely chopped (I used fresno peppers so that the spice would be more mild, but jalapenos would be awesome here.)
- 2 garlic cloves, finely minced
- 1 cucumber, peeled
- 1 large tomato, seeded and cubed
- 2 tablespoons chopped fresh mind
- Salt
Directions:
- Put the quinoa in a strained and rinse it thoroughly with cold water. Pour the quinoa into a large pan and add enough water so that all of the quinoa is just covered. Bring this to a boil, then reduce the heat and simmer for 10-12 minutes, until tender. Remove from heat and leave it to cool.
- In a medium bowl, whisk together the oil and the citrus juices. Stir in the chiles and the garlic and season with salt.
- Cut the cucumber in half length-wise and, using a spoon, scoop out and discard the seeds. Cut into 1/4-inch slices and add them to the cooled quinoa. Add the tomato and mint and toss well to combine.
- Pour the dressing over the salad and toss again until well mixed.
- Serve and enjoy. <3
