Foodie Friday: Quinoa Salad with Lime Vinaigrette
Recipe type: Salad, Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 1 cup Quinoa
  • 1 cup vegetable (or chicken stock)
  • 1 cup water
  • 1 red pepper, diced
  • 2 scallions, finely sliced
  • 1/ tsp cilantro, minced
  • salt and pepper to taste
  • ½ lime, juiced
  • 3 oz extra virgin olive oil
  • ¼ tsp ginger, minced
  • ¼ tsp cilantro, minced
  • salt and pepper to taste
  1. Place water and stock in saucepan and bring to a boil
  2. Add the quinoa, return to boil, reduce heat to simmering, cover and let cook for about 15 minutes ( or until liquid is absorbed). Quinoa is done when grains are translucent and the crescent-shaped germ separates and becomes white. The grain should be somewhat firm.
  3. While quinoa is cooking, put all vinaigrette ingredients in a tupperware container with a lid and shake vigorously to emulsify, taste and adjust seasoning, as needed, to balance the acidity.
  4. Remove quinoa from the heat and spread out gently (you don't want to mash the grains) on a parchment-lined baking tray to allow to cool for about 5 minutes.
  5. Add the red pepper, scallions and cilantro and toss with 1-2 Tablespoons of the vinaigrette at a time, tasting as you add to be sure it is not over-dressed. You will not use all of the vinaigrette.
  6. Adjust seasoning with salt and pepper. Serve at room temperature. Enjoy!
Recipe by Jackie Ourman at