Vegetarian

Quinoa Salad with Cumin-Lime Vinaigrette is for Salad.

Quinoa Salad with Cumin-Lime Vinaigrette takes several minutes to prepare.

Quinoa Salad with Cumin-Lime Vinaigrette takes several minutes to cook.

Quinoa Salad with Cumin-Lime Vinaigrette makes 4 servings.

The ingredients for Quinoa Salad with Cumin-Lime Vinaigrette are:

FOR THE SALAD:
3/4 cup quinoa (dry)
2 cups water
1/2 pound sugar snap peas
1 bell pepper (red is best)
1/4 cup thinly sliced green onions
1 poblano pepper
1/4 cup cilantro

FOR THE VINAIGRETTE:
-2 limes, including zest
-1 small clove garlic, minced or pureed
-1 tbsp sherry, champagne, rice or red wine vinegar
-1 tsp dijon mustard
-1 tsp toasted cumin seeds, crushed
-4 tbsp olive oil

Here is how you make Quinoa Salad with Cumin-Lime Vinaigrette:

Prepare quinoa either in a rice cooker or by bringing quinoa and water to a boil and letting simmer, covered, for 20 minutes (when it is ready, each grain should have a "thread"). Remove; drain excess water if necessary.De-string sugar snap peas, and boil in lightly salted water for 2-3 minutes, until tender-crisp. Remove, and refresh with cold water to stop them cooking.Roast poblano pepper by placing under the broiler until skin begins to blister. You can also do this by holding the pepper over the flame if you have a gas stove. Allow to cool, then peel off blackened skin and cut into very small dice.Cut bell pepper into small dice.Chop cilantro; thinly slice green onions. Toss all ingredients in a large bowl.To prepare vinaigrette, zest one lime and juice both. Combine with garlic, vinegar, mustard and cumin. Whisk together, and slowly add olive oil, whisking.Dress salad immediately before serving. Ingredients and vinaigrette can be refrigerated before hand. If you want more heat, I suggest adding a pinch of cayenne pepper or red pepper flakes to the vinaigrette.Makes 4 meal-sized servings.Number of Servings: 4Recipe submitted by SparkPeople user THINEOWNSELF.

The nutritional information for Quinoa Salad with Cumin-Lime Vinaigrette is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 289.8

• Total Fat: 15.9 g
• Cholesterol: 0.0 mg
• Sodium: 18.1 mg
• Total Carbs: 31.5 g
• Dietary Fiber: 3.8 g
• Protein: 6.2 g

The dietary needs meet for Quinoa Salad with Cumin-Lime Vinaigrette is Vegan