SOUTHWESTERN QUINOA SALAD WITH LIME CILANTRO VINAIGRETTE RECIPES

CILANTRO-LIME DRESSING - ALLRECIPES

Cilantro-Lime Dressing - Allrecipes image

After having a delicious TGI Friday's grilled chicken salad, I was determined to figure out the cilantro-lime salad dressing served with it. This is what I came up with. Delicious for a quick summery dinner. Grilled boneless chicken breasts served over a hearty green salad, and this dressing, voila!

Provided by Lin

Categories Fruit Dressing

Total Time 30 minutes

Prep Time 30 minutes

Yield 2 cups

Number Of Ingredients 9

Ingredients

1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic
¾ teaspoon minced fresh ginger root
¼ cup lime juice
⅓ cup honey
2 teaspoons balsamic vinegar
½ teaspoon salt, or to taste
¼ cup packed cilantro leaves
½ cup extra-virgin olive oil

Steps:

Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

Nutrition Facts : Calories 86.6 calories, CarbohydrateContent 6.4 g, FatContent 7 g, FiberContent 0.1 g, ProteinContent 0.1 g, SaturatedFatContent 1 g, SodiumContent 73.6 mg, SugarContent 6 g

MEDITERRANEAN QUINOA SALAD - SKINNYTASTE

Mediterranean Quinoa Salad - Skinnytaste image

Mediterranean Quinoa Salad is protein packed with fresh and tasty Mediterranean flavors. Made with cucumbers, tomatoes, kalamata olives, red onion, extra virgin olive oil, fresh lemon and Feta cheese.

Provided by Gina

Categories Lunch Salad Side Dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 10

Ingredients

1 cup uncooked quinoa
2 cups water
1/4 cup red onion (diced)
1/2 - 3/4 lemon (squeezed)
1/4 cup about 10 kalamata olives, pitted and sliced
2 tbsp extra virgin olive oil
2 cups cucumber (peeled and diced (from 1 English))
1 cup cherry tomatoes (quartered)
1/3 cup crumbled feta
salt and fresh pepper (to taste)

Steps:

Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.
Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes.
Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
While the quinoa cools, dice all the vegetables.
Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.
Drizzle the olive oil over the quinoa, then add feta, salt and pepper to taste and toss well.
Taste for salt and adjust as needed, add more lemon juice if needed.

Nutrition Facts : ServingSize 1 generous cup, Calories 145.5 kcal, CarbohydrateContent 15.5 g, ProteinContent 4.5 g, FatContent 8 g, CholesterolContent 7.5 mg, SodiumContent 137 mg, FiberContent 2.5 g

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